https://www.bostonapothecary.com/for-th ... schwasser/" onclick="window.open(this.href);return false;" rel="nofollow
I'll build out more useful chart than what's in the article. The level they use (.1cc) is overly difficult to accurately measure.We carried out the suitability test by using 0.1 cc of original rum. -arrak, etc. diluted to 50 cc with tap water of room temperature, again brought 0.25, 0.5, 1.0, 2.0 and 2.5 cc of this dilution with water to 50 cc, so that the original product was now diluted 1: 10000 to 1: 100000. The taste test was – as already said – done in such a way that you went with the strongest thinning up to the “taste threshold”, in which the rum, Arrak, etc. was clearly expressed in the smell and taste.
It should not be forgotten here that one advantage of this simple procedure is that it can be applied to small free samples given to the buyer when making offers, and even leaves enough material for a direct tasting. – For the products of Rum production the exhaustive test is particularly suitable because the pronounced aroma of this noble brandy is still very clearly perceived even at higher dilution. In addition one sets also in Germany straight on the exhaustive quality etc. Cuttability is the greatest value, and qualities such as e.g. the “Consumption-Rhums”, which are particularly popular in England, are barely commercially available. While in the wine distillates a dilution of 1: 400 usually already represents the highest yield limit, with rum ratios of 1: 50,000, even 1: 100,000 are not uncommon.
