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Go Back   Rum Lovers @ the Ministry of Rum > Meet the Distiller / Blender > Who would you like to meet?
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Who would you like to meet?

In the coming months registered members will be able to post questions to the people responsible for the rums we enjoy. Who would you like to meet?


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Old 05-09-2008, 04:53 PM   #81
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Ta Paul. El Dorado's posts have been most informative. I continue to look foward to more.
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Old 06-14-2009, 02:24 PM   #82
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Would love to have Industrias Licoreras de Guatemala added to the direct contact group if possible. Rumor seems that with Zaya going to Trinidad, that Zacapa may meet a similar type fate. I would be interested to know what the Guatemala producers have planned for the future, as I greatly enjoy their products.
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Old 12-16-2009, 02:02 PM   #83
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I would be interested to know what the Guatemala producers have planned for the future, as I greatly enjoy their products.
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Old 12-16-2009, 10:43 PM   #84
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Anyone from Martinique and Guadaloupe
Appleton
Plantation
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Old 09-18-2010, 09:45 AM   #85
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Edward,
Hi...long time ago away from the forum. Too much work keeps me away of things I like.

I would like to have more information about AREHUCAS RUM form Canary Islands. I think this Rum is quite particular. I was there twice and really liked the Rum. BTW, I felt like in my country because all bars are full of Santa Teresa and Pampero :-).

Thanks for any triying,

Fabio.

PS: I am also curious about any Rum from China or Asia. I my last visit to China I was amazed about the large amount of Cognacs they sell, good ones made in China but no local Rums.
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Old 09-19-2010, 02:52 PM   #86
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Default Rum distillers / blenders

Westerhall Plantation - Grenada
Barbancourte - Haiti
Zacapa - Guatemala
Cadenheads - Jamaica
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Old 08-02-2012, 03:44 PM   #87
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Default Questions for Master Blenders

To all the master blenders out there, or anyone else for that matter, I have a plethora of questions regarding various blending techniques and styles to put out there in a more general context. Since I know distilleries do not want to divulge their trade secrets, I don't expect answers that would go into the specific methods used at a particular distillery. Also, I will limit my questions for now.

I am guessing that this question might be more directed at the blenders from the French West Indies or areas that were heavily influenced by blending methods used in Cognac, but I could be mistaken. At any rate, my question is whether rum blenders incorporate the practice of introducing "faibles," or matured weak spirit somewhere between 15 to 30% ABV, into the blend during the reduction process?

Along these same lines, I am curious if another blending technique often used in the Charente made it into the rum producing lands: that being the practice of slow reduction. I know that when a blender determines that a really good barrel is going to be committed to a high end blend, it receives a very, very slow reduction with water and/or faibles over a long period of time. Is this also the practice with rum blending? Again, I'm guessing that these techniques, if used, might be particular to the French influenced regions, but I could be wrong.

Many, many thanks in advance for some elucidation!
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Old 08-02-2012, 07:23 PM   #88
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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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Old 08-03-2012, 06:24 PM   #89
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Thanks Ed for answering that. Do you know if Neisson or any of the other of the French-influenced rum distilleries use faibles during reduction?

-Nancy
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Old 08-04-2012, 01:43 PM   #90
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Not that I am aware of, but I'll look into this further on my next vist with Gregory Neisson.
It is amazing how far the conversation has gone in the last fears years. Ten years ago few people concerned themselves with such details.
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