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Old 02-20-2008, 11:05 AM   #1
Rumpelteazer
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Default Describing Rum Aromas and Flavors

I came across something a while back called the Wine Aroma Wheel. This tool was designed to help people describe the aroma and flavors in wines.

It consists of three concentric rings, each divided into multimle sections. The first contains general categories, such as floral, spicy, fruity, herbaceous, nutty, earthy, etc. The second row expands on each category, for example fruity: citrus, berry, tree fruit, tropical fruit, dried fruit. The third ring gets very specific, for example tree fruit: cherry, apricot, peach, apple.

Two questions, has anyone ever tried using such a tool for describing the aromas and flavors in rum? And is there a similar tool designed specifically for rum aromas and flavors?
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Old 02-20-2008, 12:10 PM   #2
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We are in the process of putting together a rum aroma wheel advised by Dave Broom, to describe the flavours of some Caribbean rum brands

I'll share it all in the fullness of time - but the language and wheel we have at the moment is split into various sections;

Rum colour: clear, straw, pale gold, syrup, amber copper, teak, cherry, mahogany, treacle
Aroma - fruit: green leaves, green apple, pineapple, blossom, grass, citrus, hay, soft fruits, tropical fruits, dried fruits
Aroma - sugars: cane sugar, honey, maple syrup, butterscotch, fudge, caramel, toffee, demerara, dark muscovado, molasses, treacle
Aroma - wood: vanilla, clotted cream, pine, coconut, toast, oak, nutty, spice, tobacco, leather
Palate - fruits: grassy, banana, apple, lemon, elderflower, orange, apricot, mango, sultana, date, prune, liquorice
Palate - sugars: Cane, honey, fudge, caramel, toffee, demerara, marmalade, treacle
Palate - wood: vanilla, creamy, coconut, biscuity, cinnamon, nutmeg, marmalade, chocolate, walnut, coffee, tea-leaves


We think we've covered most of the extremes of aroma, taste and palate and we're starting to place the characteristics of our rums onto the wheel.

I'd value comments from the experts here ?
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Old 02-20-2008, 01:52 PM   #3
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While covered to a respectable degree... but perhaps not specifically, might there be room for "spice" specific in your wheel, Paulip?

By that I mean there are a few, perhaps not so common but that do exist and fall outside those described under "palate wood:" i.e. (peppers, anise etc.)
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Old 02-20-2008, 02:39 PM   #4
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wonderful idea for develop such a set of tasting parameters and you fellows at IP Bartenders are just the ones to do it right. Keep us informed of your progress.
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Old 02-20-2008, 05:29 PM   #5
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the list of flavours and smells reminds of when i started tasting wine. i had to go out and smell and taste an awful lot of foods that i had never considered before.

this list did stump me in a few places, elderflower i think will be hard tro find, and dark muscovado i have never heard of, so i get a new quest from that. Plus i have a legitemate excuse for tasting and comparing toffee and treacle, do i have to share with my son?

god i love the fringe benefits of hedonic pursuits.
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Old 02-26-2008, 06:15 AM   #6
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Quote:
Originally Posted by Capn Jimbo View Post
Paul, would it help if I send you my wheel collection?
I would certainly like your wheel collection Jimbo. It's a big task we've set ourselves and I'd love all the help I can get. Thank you
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Old 02-26-2008, 06:16 AM   #7
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Quote:
Originally Posted by Matusalem View Post
While covered to a respectable degree... but perhaps not specifically, might there be room for "spice" specific in your wheel, Paulip?

By that I mean there are a few, perhaps not so common but that do exist and fall outside those described under "palate wood:" i.e. (peppers, anise etc.)
You're right Matusalem - the spice elements will need to be covered. We'll integrate them through the wheel - thank you
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