lager yeast and fusels/phenols

[chinookpilot77]

I have been brewing beer for several years and I was reading about how the lager type beers were developed..and how they are naturally lower in fusels and phenols when they are fermenting wort. sooooo.....my thought was that a high yield lager yeast would do the trick for distillation...and there is a german octoberfest type lager yeast out there that will ferment to about 12% while at lager yeast temperture. So I want to try a rum made under these conditions (including the lager time)....I think it could be a whole new experience since most rums were produced in the carribean and much higher tempuratures.

Anyway...anyone try this or have any input for me?

[rubber duck]

A few of us on the forum have done cold fermented rums on lager yeast, me being one of them.

Yes it is noticeably smother right out of the still but it ages a good bit faster. This may be because of the yeast, fermentation temp, or the fact that I only try to push the yeast to 7%.

[Dnderhead]

you can do that,but it will be much like a vodka/neutral, much of rums flavor comes from coinages/esters.

[chinookpilot77]

True on the rum flavor, but I was hoping to still barrel age it...I dont know exactly the flavor profile I have in mind, but that sounds like a good project to me!