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Old 11-05-2007, 04:59 PM   #10
Edward Hamilton
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Join Date: Mar 2007
Location: Sailboat in the Caribbean and hotels.
Posts: 4,796

Oxidation generally decreases the body profile as the lighter and more fragrant parts of the spirit are lost. Sometimes this change can be described as improving the rum but most times this has a negative impact on the body of a spirit. The biggest improvement I've noticed is in a bottle of raw spirit bottled directly from the still. In Martinique, AOC rhum agricole is rested a minimum of six months before bottling while the spirit oxidizes and releases some of the lightest products of fermentation.

In a bottle, spirits oxidize the most when the bottle is less than a third full. Every time the bottle is opened more oxygen is introduced into the airspace above the liquid. Simply opening a full bottle and letting it sit in your rum locker won't have nearly as much effect as drinking most of a bottle then opening it every month or so for a year and then checking the taste.
Edward Hamilton
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When I dream up a better job, I'm going to take it. In the meantime, the research continues.
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