triple distilled rum

[charlie]

somewhere, I thought I read about a rum called ' Bamboo' and that it was triple distilled. I haven't be able to find it.
Are there triple distilled rums?
yes I am new to the great world of rum!
charlie

[Edward Hamilton]

A lot of molasses based rums are triple distilled to remove the high concentration of sulfur and other minerals found in the raw material. Bamboo has been introduced a couple of times, but I haven't seen it on a store shelf. The last time I tasted it I thought it was very light and clean

[scheer]

This is a funny situation!; We got inquiries from all over the world to create a rum that would fit in the clients selling market.

Only from US companies the last year or so we got questions if we have the most neutral rum there is. Even when we propose light rums taken of at 95,5% ABV from a colomn still, from any county possible ( e.g. Guyana, Trinidad, Jamaica, Barbados, Reunion, Mauritsius, you name it) It all is still not neutral enough!

The whole Vodka "mind set" of many in the US, seems to have some influence on the types of rum they want to launch.

Be assured that looking at rum is totally different than looking at Vodka, and some congeners just need to be in rum, otherwise one could call it Vodka as well.

I would love to have some comments from US rum fanatics,

[Scottes]

Personally I'd love to find a white/light rum that retains a taste of molasses and still retains some fruitiness and floral notes and some sweetness.

In "And A Bottle Of Rum" Wayne Curtis describes a meeting with Stephen Remsberg and having a taste of an old Bacardi, 1920s I think. That describes something that I'd love to taste in a white rum today.


Cruzan White might be the closest thing to what I imagine, but it is still too light and lacks the molasses flavor. If only one could triple all the good tastes in Cruzan White... The other day I thought about trying a nice white agricole mixed with something like Cruzan - though I'd like something with more molasses - in maybe a 1:4 or 1:5 ratio. Or maybe I'm crazy....

[Dood]

Originally Posted by Scottes

Personally I'd love to find a white/light rum that retains a taste of molasses and still retains some fruitiness and floral notes and some sweetness.

In "And A Bottle Of Rum" Wayne Curtis describes a meeting with Stephen Remsberg and having a taste of an old Bacardi, 1920s I think. That describes something that I'd love to taste in a white rum today.

QFE. The "white-bread" vodka style of drink is not what I, as a rum drinker, want from a spirit calling itself rum. I want to know I'm drinking rum without having to see the bottle.

IMO, rum isn't supposed to be neutral.

[Troy]

Originally Posted by scheer

Only from US companies the last year or so we got questions if we have the most neutral rum there is. Even when we propose light rums taken of at 95,5% ABV from a colomn still, from any county possible ( e.g. Guyana, Trinidad, Jamaica, Barbados, Reunion, Mauritsius, you name it) It all is still not neutral enough!

These people should be drinking vodka! If you distill out too many cogeners I don't even consider it rum anymore. Sure, it might technically be rum but you lose the flavors that make it rum in my opinion.

I can see where one might want to clean it up a bit more for a spiced rum that isn't going to be aged since you can soften it a bit. Still, you have to be careful not to lose the rum essence.

[angelsword]

Originally Posted by Troy

If you distill out too many cogeners I don't even consider it rum anymore. Sure, it might technically be rum but you lose the flavors that make it rum in my opinion.

Distilled to 95% and with charcoal filtration, the rum technically becomes a vodka under U.S. law.

[Scottes]

I thought that vodka must be distilled to 95%, but not that any spirit distilled to 95% is vodka... Maybe I'm wrong here?

[Troy]

I'm pretty sure that the TTB says rum has to be under 190 proof at distillation now that I think about it. I'll go take a look at the TTB site and see what it says.

[Troy]

Here is an interesting quote from the TTB site about vodka:

The standard of identity for vodka was promulgated in 1949, in T.D. 5707, 1949-2 C.B. 252. The standard for vodka provided that it was neutral spirits distilled from any material at or above 190 proof, reduced to not more than 110 proof and not less than 80 proof and, after such reduction in proof, so treated as to be without distinctive character, aroma, or taste