MoR Mobile β


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

130 years ago in 1889, the Bundaberg Distillery was established in Queensland, Australia.

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 > Sugar Cane Spirits > Rum questions/discussions
Forgot Password?
Register FAQ Members List Unregistered Posts Mark Forums Read

Rum questions/discussions

General questions or discussions about particular brands should be posted here.


Reply
 
    Thread Tools Display Modes
Old 11-04-2008, 07:31 PM   #1
Stamina1914
Senior Member
 
Join Date: Feb 2008
Location: Lorton, VA
Posts: 130
Default The importation of Molasses

I was just curious as to Rum Distilleries that actually grow their own cane for example Appleton Estates and perhaps most of the ones in the DR. Compared to the ones that don't and import their molasses say for example Cruzan rum.

In theory I would believe that the former would have the better tasting rum after all their molassess is fresher and they have the pick of the litter. Where as the former has to wait for their molasses to be shipped and who knows how adulterated it might be. However does it really make a difference? Afterall Cruzan consistently makes great rum.

Does anyone know much about the molasses importation business? Thanks for the info.
__________________
In life it is not what you know or even who you know, but it's about who knows you.
Stamina1914 is offline   Reply With Quote
Old 11-05-2008, 10:09 AM   #2
Rum Runner
Senior Member
 
Rum Runner's Avatar
 
Join Date: Apr 2007
Location: Vieques Island, Puerto Rico
Posts: 1,493
Default

I wonder if we can make the leap that "fresher" molasses makes a superior rum. It seems to be a pretty stable product with an almost indefinite shelf life.

I would presume that like those who produce their own, the one's who buy locally or import it have quality controls in place to insure that they get what they ordered and paid for.
__________________
Waylaid in the West Indies
Rum Runner is offline   Reply With Quote
Old 11-05-2008, 01:31 PM   #3
Paulipbartender
Connoisseur's Cabinet Member
 
Paulipbartender's Avatar
 
Join Date: Oct 2007
Location: London
Posts: 686
Default

Quote:
Originally Posted by Rum Runner View Post
I wonder if we can make the leap that "fresher" molasses makes a superior rum. It seems to be a pretty stable product with an almost indefinite shelf life.

I would presume that like those who produce their own, the one's who buy locally or import it have quality controls in place to insure that they get what they ordered and paid for.
RR sounds like he's called it correctly. By the time you distill the molasses it's 'freshness', if relevant at all, would be impossible to pick. The sugar content (brix level) of the molasses and it's effect on fermentation is more relevant I'd suggest.
__________________
IPBartenders - UK Mixology Professionals
Paulipbartender is offline   Reply With Quote
Old 11-05-2008, 03:16 PM   #4
Edward Hamilton
Founder
 
Edward Hamilton's Avatar
 
Join Date: Mar 2007
Location: Sailboat in the Caribbean and hotels.
Posts: 4,796
Default

The biggest variables in molasses: sulfur, ash and sugar content can be better controlled when you own your own sugar mill that makes your molasses. For the rum producer the problem with buying molasses as a commodity on the open market comes when you change suppliers.
When the molasses changes you have to change the fermentation, much like the bartender has to adjust their recipe for changes in the juice content of limes or the sugar content of their simple syrup and even if you make your own simple syrup, changing the kind of sugar you use makes a difference in the finished product.

Distillers analyze every batch of molasses they receive but changes are a challenge. The freshness of the molasses is also a concern, although molasses does have a long shelf life, if the brix is high enough, it doesn't last forever and will begin to ferment if not properly stored. In Venezuela at Distilerias Unidas, for example, the molasses is stored in tanks set into the ground which keeps the molasses cooler than it would be in above ground steel tanks in the tropical sun.
__________________
.
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
Reply

  Rum Lovers @ the Ministry of Rum > Sugar Cane Spirits > Rum questions/discussions

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
Molasses as health cure Tiare Other discussion 6 02-19-2014 03:41 PM
Pomegranate molasses Tiare Mixers, Water, Ice and Glasses 7 02-18-2008 07:56 AM


All times are GMT -3. The time now is 09:24 AM.


Rum Chat
Recent Posts
Rare Find!
posted by Edward Hamilton
Black Parrot, London (UK)
posted by Berbician
Goslings Black Seal
posted by Berbician
Is it my imagination?
posted by Carl
Figured I should probably sign up eventually
posted by Berbician
Happy to be a part of the forum!
posted by Berbician
Greetings from Boston
posted by Berbician
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 - 2019, Jelsoft Enterprises Ltd.
Content on this forum copyright 1995 - 2015 Ministry of Rum.