Once you open a bottle of rum, then what?

[Matusalem]

Sorry I'm a bit dense. Your plan makes quite a bit more sense to me now that you've explained how you would conduct it.

All this time I assumed you were going to grab 2 bottles like your Cruzan bottles and decide Johnny on the spot whether or not aeration or batches were more to your dissatisfaction. If you are going to re-bottle and carry out the experiment over time then I can see the validity of your experiment.

Sorry to have insulted you. Hopefully that was stated tongue in cheek there, but if not I'm genuinely apologetic. <shake hands emoticon>

~Mat

[Scottes]

Sorry, Sometimes it takes me a while to explain myself.

[Scottes]

Originally Posted by Edward Hamilton

Instead of an 8 oz bottle half full I'd use the original 750ml bottle which would accelerate the oxidation process. And I'd open it occasionally and shake it up before resealing it.

I thought about attempting to accelerate the oxidation process, but that would nullify the inert gas test. If oxidation were the only test I'd simply leave a glass of rum on the counter overnight.

Originally Posted by Edward Hamilton

Or easier yet, go to a bar like Trader Vic's where they have a few bottles that have been sitting around for a long time with only a small bit of rum in them, taste one of these and you'll notice a very flat taste, that is oxidation damage.

This would be comparing new to old using memory. Not a very good way to compare, IMHO.

[angelsword]

I would like to suggest a few more variations to Scottes marvelous experiment. Another bottle with 50&#37; airspace, resealed with natural cork, do not re-open. Also 2 at 25% airspace and 2 at 75% airspace. One of each to periodically open, the other to remain resealed.

[angelsword]

Really there are still too many variables. For example the each amount of airspace should have 4 variations: wax sealed w/ inert gas, wax sealed w/ air, natural corked, re-open and re-close. Also equal size bottles for all tests. Airspace should be: none, 10% (normal neckspace), 25%, 50%, and 75%. 16 bottles in all unless other variables are introduced.

[Scottes]

Yeah, the variations get crazy. One could easily take the inert gas bottle and occasionally uncork it, swirl to simulate tasting some, re-gas and cork. Of course, each of these should be at different volumes, too.

All the variations are why I went mid-way - 50% full, and assume that 75% full won't be as bad, and 25% will be more of a change.

And don't forget that the experiment takes a year...


A quick test just for oxidation would be to leave a glass of rum out all night...

[rumdog007]

Wow, I really would love to learn the results. Without such empirical experimentation, there would be no facts, just anechdotal evidence. So, that said, I must remark that I have always done what Edward has done, that is, drink up. Though I find the results of oxidation subtle (perhaps my palate is less discerning), I have always used it as an excuse to have my mates over and kill the "halfers".

[angelsword]

I have several years of tests learning to use controlled oxidation to great benefit. It's interesting to follow a thread with an opposite viewpoint to the general consensus here on another forum dedicated to making fine spirits.

[angelsword]

Originally Posted by Scottes

A quick test just for oxidation would be to leave a glass of rum out all night...

I believe that is much more evaporation than oxidation.

[Edward Hamilton]

I was waiting to read more from the scientific approach from Texas.