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tater wrote:dark color is left in and /or caramelized sugar is added among other things for flavor in dark .When I make rum for white I just temper to drinking strength and for dark I add my spices caramelized sugar and charred white oak strips to it.Ive also read that turbos don't make as good a rum as distillers yeast or bakers yeast .Ive used both the latter with good results but so far have never tried a turbo.
If you're talking about light vs heavy rums then that is a different matter and relates to the cuts done during pot-stilling runs. Sometimes the lighter flavoured rums come from a double distilling process while heavy rums come from a fast pot still run keeping lots of tails in.
I read it here http://www.rumuniversity.com/cannon.co.tn wrote:tater and cruiser, how does one filter out color from a barrel aged distillate?
violentblue wrote:..... Tha Bacardi, a cuban rum, and the Appleton's a jamacan rum have very different profiles.
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