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The Book Shelf

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Old 01-27-2008, 04:38 PM   #21
Scottes
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Google Books is an interesting place to hunt down some old books, though I've only found one specifically on rum: Rum, Romance & Rebellion by Charles Taussig

But there are others that may be useful for the fanatic, such as The Practical Sugar Planter, A Handbook For Sugar Cane Planters, Distillation Operation, Distillation Design, and A Short History Of The Art Of Distillation.
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Old 01-28-2008, 11:36 AM   #22
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Here is some information on "Studies of Rum"

It appears to be a summary report of a six year research project (January 1936 to October 1942) by the Agricultural Experiment Station of the University of Puerto Rico. 272 6" X 9" pages, bound and stapled together.
The simple paper cover reads:

Research Bulletin No. 5 December, 1945

Studies on Rum by Richard Arroyo

University of Puerto Rico
Acricultural Experiment Station
Rio Piedras, P. R.

It appears to be an attempt to bring scientific research and methods to what the authors consider a antiquated industry. Chapters cover Raw Materials, Mashing Operations, Yeast Selection, Fermentation, Distillation, etc.

I have scanned the Table of Contents and Lists of Tables and would be happy to email those to whoever might be interested. I have thought of scanning the entire book, but am not sure how to do that and without damaging the simple binding. Any suggestions would be appreciated. It would be interesting to create a digital library of old or out-of-print Rum books, but I am not sure of what the legal issues might be.
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File Type: pdf DOC000.PDF (5.2 KB, 11 views)
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Old 01-28-2008, 11:40 AM   #23
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Not a book so much as a thesis then! What are the findings?
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Old 01-28-2008, 06:27 PM   #24
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Quote:
Originally Posted by mikun View Post
It appears to be a summary report of a six year research project (January 1936 to October 1942) by the Agricultural Experiment Station of the University of Puerto Rico. 272 6" X 9" pages, bound and stapled together.
During WWII, Puerto Rican rum was very popular in the US. It was never considered very good, as a matter of fact, was generally considered pretty bad, but supplies were short during the war and rum from PR was cheap and available.

After the end of the war, supplies of better rums returned in the US market and sales of rums from PR tanked overnight, putting the PR rum industry in a panic. The government wisely took action, initiating the first serious studies of what makes rum good, or bad. This historic study lays a foundation for suggestions, regulations and laws governing rum production in PR.

As a result, distilleries were modernized with government subsidies, methods and controls of quality were put in place, minimum aging requirements were established.

The result was that Rums of Puerto Rico gained a reputation for quality, raising their status from old-fashioned moonshine to state-of-the-art mass market rum makers.

The study was a seminal event in the history of rum making.
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Old 01-29-2008, 11:44 AM   #25
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Thanks Robert for the historical notes. They put the whole project into perspective.

In the back of the book, there are two summary sections: 3 pages in English and 9 pages in Spanish. They seem to cover the same topics, but it would be interesting to have someone review the Spanish section and see why it is bigger.

Some notes from the English summary:

They stressed:
-The importance of quality yeast.
-The need to remove unwanted elements from the molasses.
-The need for improved, structured and consistent distillation techniques that moved the industry away from “industrial” alcohol to beverage alcohol.

Other points:
-They were able to recreate the heavier “Jamaican” style of rum and encouraged the industry to explore those possible markets.
-They were impressed at what effect “curing” or aging had on the rum.
-They were appalled at the lack of technical control within the industry.
-They developed a system of rum classification, differentiation & appraisal.
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Old 01-29-2008, 12:03 PM   #26
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Quote:
Originally Posted by mikun View Post
Thanks Robert for the historical notes. They put the whole project into perspective.

In the back of the book, there are two summary sections: 3 pages in English and 9 pages in Spanish. They seem to cover the same topics, but it would be interesting to have someone review the Spanish section and see why it is bigger.
Having spent untold amounts of money, time, effort and research on this project, it was probably not in their best interest to give away all the conclusions and recommendations in detail. The English version may have been a summary of the summary, minus some of the details.
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Old 01-30-2008, 04:57 PM   #27
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It's a spiral bound book Appleton JA put together for the UK with technical info on the brand and contributions from UK bartenders on serves and recipes. It's a book they gave out with all our training
I dont imagine this could be scanned and .pdf'd to everyone? nudge, nudge, wink, wink!
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Old 01-30-2008, 07:47 PM   #28
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*Sigh* I imagine it could be. Leave it with me - I'm a technical idiot and it might even be easier to type every word and hand deliver it to everyone in the forum.

Will try and shortcut it though
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Old 01-30-2008, 08:12 PM   #29
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Originally Posted by Paulipbartender View Post
*Sigh* I imagine it could be. Leave it with me - I'm a technical idiot and it might even be easier to type every word and hand deliver it to everyone in the forum.

Will try and shortcut it though
I'll bet Appleton has that publication as a PDF. If so, ask Them for it and post a link.

-ROb
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Old 01-31-2008, 09:24 AM   #30
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I'll get to the Appleton copy soon.

In the meantime some of you might find the attached of interest http://www.ipbartenders.com/images/5...?id=1201785541
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