High Ester Rum

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Re: High Ester Rum

Postby OtisT » Mon May 21, 2018 7:41 am

distiller_dresden wrote:Beautiful Otis! What was the toast finish on the wood for that barrel you had the rum in? I need to figure out what I am going to do for 2 BadMo barrels...


These I toasted myself at 400 F for 2 hours on the inside only. I’d call it a medium toast.
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Re: High Ester Rum

Postby OtisT » Mon May 21, 2018 7:51 am

Saltbush Bill wrote:
OtisT wrote:There is also something new that may be caramel,

Otis I doubt you would have been disappointed had you let it oak longer, I believe the caramel would have developed further given time,that seems to be the case with mine anyway.


I know, that was a really tough call to pull it from the barrel now. I’m still focused on experimenting a lot versus production volume, and I may make a few bad calls along the way. My biggest concern was over oaking with the new oak barrel and hiding all that sweet rum taste. I also figured I had more than enough volume to try a few different things with the batch. It does taste good now, and I’ve got a few friends that are owed some of my juice. ;-).

All that said, I did put half back in with some fresh make, triple distilled rum. That all should continue to develop, at a slower pace, and hopefully I will get all that caramel (or whatever it is) eventually. Time will tell. Thanks, Otis
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Re: High Ester Rum

Postby Shine0n » Mon May 21, 2018 11:06 am

I had some from early 2016 and man that shit was oaky as hell, fast forward to Jan 2018 and is one of my favorites. Nice vanilla up front and caramel on the back end.
It was also done on oak at 400 for 2 hours, that has seemed to be the best temp for the size domino's I make.
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Re: High Ester Rum

Postby Oldvine Zin » Fri Jun 01, 2018 11:40 pm

OtisT wrote:HER 1 Update - 14 weeks in the barrel

After three months I sampled my first batch of double pot stilled molasses rum (HER 1) that was in a toasted new american oak Badmo barrel.
It smells wonderful. I still smell the base of my molasses rum with all sorts of sweet fruitiness. The first few new smells that hit me were Vanilla and Butter. The Vanilla hits me first thing, while the butter seems to come and go. I can lightly smell the toasted oak underneath the heavier scents. There is also something new that may be caramel, or similar. Just can't quite name it. Any hint of tails or dunder that was in the barrel cut is no longer detectable.

It tastes a lot stronger of oak/toast than it smells. I would loved to have put this in a once used barrel, but I only had new. I don't what to over oak this so for me it's enough. I decided to pull the rum now, before too much more oak flavor gets in there. 6.5 liters at 65%. ( I was both lightly sampling and topping off this barrel over the three months.)
IMG_1057.JPG



I bottled some up to share and will figure out what to do with the rest at a later date.

Otis


Came home to a surprise package - Thanks Otis!! I'll try some tomorrow

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Re: High Ester Rum

Postby OtisT » Sun Jun 03, 2018 9:51 am

Oldvine Zin wrote:Came home to a surprise package - Thanks Otis!! I'll try some tomorrow

OVZ


I hope you enjoy it. I don’t often have folks who know distilling try my product, so please be brutally honest if you want to give me any feedback on it. In the long run it will help me make better stuff.

Otis
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Re: High Ester Rum

Postby distiller_dresden » Sun Jun 03, 2018 2:31 pm

OtisT wrote:
Oldvine Zin wrote:Came home to a surprise package - Thanks Otis!! I'll try some tomorrow

OVZ


I hope you enjoy it. I don’t often have folks who know distilling try my product, so please be brutally honest if you want to give me any feedback on it. In the long run it will help me make better stuff.

Otis


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Re: High Ester Rum

Postby VLAGAVULVIN » Thu Jun 14, 2018 1:11 am

OtisT wrote:
zapata wrote:Sweet, all around success then. Love the labels!

I totally stole the idea from a scotch clearing house someone here on HD posted about.


I can see that guy anytime in the mirror / the idea does work for any kind of our elements, yeah :)

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Re: High Ester Rum

Postby distiller_dresden » Mon Jun 18, 2018 7:33 pm

Hey Otis, thinking about your comments RE your barreled rum...

It kind of occurs to me that maybe you felt that it was/could've been reaching for, in your personal opinion, getting more oaked than you wanted, or you weren't sure at least. Would you in the future/next time maybe wait to barrel up your rum until the barrel had seen another spirit/been used for something else first, and maybe a fresh/first barrel for the rum was too soon?

Right before I get my first two BadMo barrels and I have 90oz of white 120 rum that's fresh, and 60oz that's been on an oak domino and a maple domino for a couple weeks, I was going to mix them and put them into a BadMo but am wondering this and thought your input would be an important part of this decision process.
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Re: High Ester Rum

Postby OtisT » Wed Jun 20, 2018 10:33 am

DD. You are correct in that I did feel my rum in a new barrel had gotten enough oak, but I also feel it had not gotten enough time. I knew this was a risk putting it in the new barrel, but I have what I have and I work with that. I’m learning as I go. So, if I had a once used barrel, I would have used it for my rum. Also, a lighter toast new barrel may also have worked better. I’m new to this, so I’m still learning what my preferences for matching spirits with wood.

I think your plan of putting in part new make with part domino aged spirit into the badmo is fine. Just as long as your jars contain something good, go for it. I have done that with other spirits with success.

I would not simply put any crap in a barrel just to “use” it. My recommendation is that if you have a new barrel, make a proper ferment and spirit that needs/wants that style of new barrel, and age it proper. If it’s a bourbon barrel, make a bourbon. In a few years you will have something nice to drink and then you can make something that wants a once used bourbon barrel. This is a long game.

What I did to address polishing HER1:
I have two issues to “fix” with my batch of HER. 1) Some of the HERum I pulled was diluted for bottling. I received some feedback that it was it was definitely high in esters, but maybe not in a good way. The unique taste/smell is at this time, unidentified. I have smelled/ tasted enough of it that I am ok with the smell/taste, but that may just be acquired acceptance. I think it may need to be tamed/thinned in flavor a bit. 2) Feedback was that more time on oak may work this out.

What I did to address the issue was to blend/dilute my pot stilled HE spirit with some cleaner triple distilled new make. I pulled out half of the volume of the barrel aged rum and replace it with Tripple distilled new make that is smoother. This will remove some of the oak, and slow down the polishing so hopefully I get the age I want w/o too much oak. Time will tell. I hope this addresses some of the “new barrel” issue.

I put the other half of my HER that came from the new barrel into a twice used bourbon mini-barrel. Not sure how long I will leave it in there, but I’ll be checking every week or so and will see where it goes. Better/worse? Time will tell.

Otis
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Re: High Ester Rum

Postby distiller_dresden » Wed Jun 20, 2018 11:32 am

I'm glad for your input; I may hold off on putting that new make rum into a barrel because I don't want to over-oak it. I am definitely going to pick up a mid-bottle of port to soak a barrel with, putting if face-down (instead of a water fill). Then I'm making a double batch of scotch with Golden Promise malt and White Labs scotch whisky yeast, which I've heard a lot of good about, or the Scotch ale yeast, which also makes a fine scotch. That'll fill the barrel that was port-soaked, and I'll leave that at least a year, and I plan to use THAT barrel for a great rum age once I drain and proof the scotch down. I figure the scotch/port and the slightly used oak should make for a wonderful character in a new make rum, and my rum game a year from now should be significantly improved to the point of intermediate, at least (I hope!).

I'd love to taste your high ester rum, like an airline bottle lol. Although maybe I wouldn't like it? I don't know, I just tried Hamilton black which is apparently related to Worthy Park or from there in some way... Reviews online say 'grassy' and 'olives' and even licorice, which of course licorice, but to me it tastes like all dunder and it's awfully hard to drink. I have a bottle of it and I think I'll use it to up the ABV in my thumper like I would use feints for rum runs. It's nothing like any rum I've had before, and I have no idea how people get 'grassy' out of straight dunder. I wish I could taste the rum before they mixed dunder in, there seems something behind the dunder, but that is SO overpowering I can't pick it out.
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Re: High Ester Rum

Postby WeegieDistiller » Fri Jul 27, 2018 12:41 pm

Has anyone here tried using different types of yeast for rum other than your standard brewers/bakers yeast?

I've picked up some brett yeast from the local homebrew shop while stocking up on supplies and might give it a go.
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Re: High Ester Rum

Postby distiller_dresden » Fri Jul 27, 2018 12:45 pm

Yeah do that! Almost none of us shooting for esters are using bakers. Good rum yeasts suggested by "The Distillers Guide to Rum" are White Labs sweet mead yeast and 1116. I want to try 483EDV but can only find it to order from NZ. Saison yeasts Otis has used.
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Re: High Ester Rum

Postby WeegieDistiller » Fri Jul 27, 2018 1:19 pm

I will give it a go then. I was curious about the profile from The Yeast Bay website. Pineapple and tropical fruit aroma/taste followed by the typical barnyard funk... I might split it intl 2 batches - fancy vs feed grade molasses.

I have used lallemand rum yeast before which I reckon is the same strain as the EDV493, I can get it for around £40 per Kg! It does make quite a nice rum but needs to ferment between 30-35°C and in Scotland that is a bit tricky to maintain without upgrades.

A friend who works at a local Whisky Distillery managed to blag a kilo of their yeast for me to try as well. Again I think it's a lallemand strain.
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Re: High Ester Rum

Postby distiller_dresden » Fri Jul 27, 2018 1:22 pm

Def give it a go - that sounds like a typical Jamaican ester profile! I picked up a wrap heater for my hot ferments. They also make basically heating pads, but those aren't controllable and no range.

https://www.amazon.com/gp/product/B071R ... UTF8&psc=1

I use this on a 13 gal food grade plastic barrel. It doesn't wrap all the way, but then I wrap it in a blanket. It's perfect
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