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Old 08-02-2012, 07:23 PM   #88
Edward Hamilton
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I can't tell you about all of the distilleries but I know that at Neisson on Martinique adding small amounts of water during aging is part of the process. At Neisson, rhum that is being aged goes in to the barrel at about 65% ABV, than after a year or so, small amounts of water are used when the barrels are topped off to keep them full. Full barrels give up less spirit to the angels. About a year before the rum is ready to be bottled it is only a few percent ABV above the bottled strength.

The significant part of the process is to marry the water with the spirit.

In other places where flavorings are added, they are commonly aged from 6 to 12 months before they are added to the rum, in an attempt to marry them with the rum flavors.
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