MoR Mobile β


New Users Please read the thread in the Introductions Section.
Rum Lovers @ the Ministry of Rum

117 years ago in 1903, In 1903, the Serralles family installed the first continuous rum still in Puerto Rico.

Search by Label Name
Other Searches
Ministry of Rum Blog
Rum Events
Member Map
Rum Producers
Retail Index
Bars & Restaurants
Distributor Index
Rum Importer Index
Articles
Interviews
Frequently Asked Rum Questions
Rum 101
Test your Rum IQ
Rum Glossary
Rum Recipes
Ministry of Rum Giftshop
Trade Registry

Go Back   Rum Lovers @ the Ministry of Rum > Cocktails and Food > Flavored - Rums, Rhums and Cachaзas
Forgot Password?
Register FAQ Members List Unregistered Posts Mark Forums Read

Flavored - Rums, Rhums and Cachaзas

From real fruit to the worst synthetic flavors what do you like and how do you drink it?


Reply
 
    Thread Tools Display Modes
Old 04-26-2007, 07:36 PM   #11
Dood
Senior Member
 
Dood's Avatar
 
Join Date: Apr 2007
Location: Orange County, CA
Posts: 743
Default

Thanks again. I'll give that a try this weekend (needed to make a trip to Hi-Times or BevMo anyway)
Dood is offline   Reply With Quote
Old 06-23-2007, 11:28 PM   #12
angelsword
Senior Member
 
angelsword's Avatar
 
Join Date: Mar 2007
Location: Driftwood, Texas
Posts: 716
Default

One of the difficulties with home infusions is dealing with dilution of the alcohol. The alcohol works as a preservative against ROT. If below 40% most add LOTS of extra sugar as the preservative.
angelsword is offline   Reply With Quote
Old 06-24-2007, 02:19 PM   #13
Edward Hamilton
Founder
 
Edward Hamilton's Avatar
 
Join Date: Mar 2007
Location: Sailboat in the Caribbean and hotels.
Posts: 4,796
Default

Part of the chemistry behind infusions is that alcohol is a solvent and as such dissolves the essential oils in the fruit or spice. Try using a higher proof rum and a shorter infusion time. The higher alcohol also works as a preservative without adding more sugar.

If you are planning on making an infusion of, say, clove, ginger and cinnamon, you should try making three infusions and then blending them to get the desired balance in the final product. You may hit the perfect balance once but there are a lot of variables that make repeatability extremely difficult. Freshness of each of the spices, surface area of each spice or fruit, temperature and time are just some of the variables which must be maintained.

Jim at Grammercy Tavern in New York has done a lot of experimentation with infusions and serves a wonderful Spiced Rum Swizzle at the bar made with 100 proof Neisson Rhum Agricole Blanc. I can't tell you all the tricks, but blending several infusions is one of the things he's shared with me.
__________________
.
Edward Hamilton
Ambassador of Rum
Ministry of Rum

When I dream up a better job, I'm going to take it. In the meantime, the research continues.
Edward Hamilton is offline   Reply With Quote
Old 06-26-2007, 12:00 AM   #14
angelsword
Senior Member
 
angelsword's Avatar
 
Join Date: Mar 2007
Location: Driftwood, Texas
Posts: 716
Default

I have found that some infusions take quite while to peak. I did a series of tamarind infusions and found the BEST results took a full year. This actually comes to another place from a standard infusion, IE. leeching of flavor. At a certain point what I am counting on is the chemical reaction between the acids of the tamarind and the ethanol. In essence it may become (requires soft oxygenation) a tamarind AGED rum instead of an oak aged rum.
angelsword is offline   Reply With Quote
Old 07-12-2007, 08:56 PM   #15
Rum Runner
Senior Member
 
Rum Runner's Avatar
 
Join Date: Apr 2007
Location: Vieques Island, Puerto Rico
Posts: 1,493
Default

Angelsword...What exactly do you mean by "Soft Oygenation" I am no chemist..but...I would think that that interaction between the tamarind acid and ethanol is reductive.
__________________
Waylaid in the West Indies
Rum Runner is offline   Reply With Quote
Old 07-13-2007, 01:08 PM   #16
angelsword
Senior Member
 
angelsword's Avatar
 
Join Date: Mar 2007
Location: Driftwood, Texas
Posts: 716
Default

Quote:
Originally Posted by Rum Runner View Post
Angelsword...What exactly do you mean by "Soft Oygenation" I am no chemist..but...I would think that that interaction between the tamarind acid and ethanol is reductive.
All aging also requires some oxidation of the compounds between alcohols and acids. If oak casks didn't breathe...
angelsword is offline   Reply With Quote
Old 07-13-2007, 01:20 PM   #17
angelsword
Senior Member
 
angelsword's Avatar
 
Join Date: Mar 2007
Location: Driftwood, Texas
Posts: 716
Default

Rum Runner, I am guessing that you will also be one of the judges at the competition. If so then I'll bring a small bottle of the tamarind rum for personal sampling outside of the competition.
angelsword is offline   Reply With Quote
Old 07-13-2007, 07:33 PM   #18
Hank Koestner
Senior Member
 
Hank Koestner's Avatar
 
Join Date: Apr 2007
Location: Orlando, Fl
Posts: 1,318
Post

I really wish I was going to the Comp. this year, so I could meet all of you and speak with those of you who distill and create your own rums. I am off on vacation on the 23rd, so I have to work that weekend. Well, there is always next year, and I will not miss the next one!!
__________________
Rum is the answer. What was the question?
Hank Koestner is offline   Reply With Quote
Old 07-14-2007, 02:04 PM   #19
angelsword
Senior Member
 
angelsword's Avatar
 
Join Date: Mar 2007
Location: Driftwood, Texas
Posts: 716
Default

Quote:
Originally Posted by Rum Runner View Post
Angelsword...What exactly do you mean by "Soft Oxygenation" I am no chemist..but...I would think that that interaction between the tamarind acid and ethanol is reductive.
Here's something from "The Manufacture of Spirit as Conducted in the Distilleries of the UK" by J.A.Nettleton, 1893......

On the maturation of whisky...The raw spirit is placed in a tall cylinder and a current of air or oxygen under pressure of one or two atmospheres, is forced through the spirit. The operation extending intermittently for ten days. The raw spirit is alleged to acquire a mellowness of three to five years bonding. These process help to rid the whisky of off flavours and helps smooth the taste.... The new whisky is placed in a small vat and alternate currants of hot and cold air are passed through.
angelsword is offline   Reply With Quote
Old 08-28-2007, 06:26 PM   #20
Fabio
Senior Member
 
Join Date: May 2007
Location: Canada
Posts: 83
Default

I am wondering how the Orange Licquor from Santa Teresa is made. I guess they use natural orange peel (maybe dry) and probably some extra sugar or syrup but this is considered a licquor..very different from a flavored rum...am i right?
Fabio is offline   Reply With Quote
Reply

  Rum Lovers @ the Ministry of Rum > Cocktails and Food > Flavored - Rums, Rhums and Cachaзas

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Flavors In Cocktails Tiare Mixers, Water, Ice and Glasses 7 05-02-2008 01:01 PM
Flavors in Rum stockdoct Rum questions/discussions 35 04-20-2008 04:51 PM
Describing Rum Aromas and Flavors Rumpelteazer Rum questions/discussions 6 02-26-2008 06:16 AM
Bacardi Flavors RumBarPhilly Flavored - Rums, Rhums and Cachaзas 1 02-13-2008 02:50 AM


All times are GMT -3. The time now is 03:08 AM.


Rum Chat
Recent Posts
Molasses as health cure
posted by Carl
Rum suggestions for a single malt guy
posted by Carl
Best sipping rum under $200
posted by Carl
Even More Special Offers at Waitrose
posted by Berbician
Best sweet rum under $200
posted by Berbician
Greetings
posted by Berbician
What's Your Most Recent Purchase?
posted by Carl
Last month this site was viewed more than 750,000 times by the best people in the world - those who appreciate rum.
Ministry of Rum on
facebook link
Follow @Ed_Hamilton on

vB ver 3.8.6 Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
Content on this forum copyright 1995 - 2015 Ministry of Rum.