High Ester Rum

[OtisT]

Howdy.

I want to make a sipping rum with character. I hope that by using high ester creating ingredients and processes, I’ll end up with something with character that is worth drinking straight.

Some of the processes and ingredients I plan to use specifically for the purpose of affecting esters include:
• Using infected dunder in the ferment
• Managing PH of the ferment for esters
• Using High ester yeast to start, and a 2nd yeast to finish dry
• Low O ferment
• Mix of fresh dunder and feints, aged. Added to Spirit Run charge
• I am considering adding sulfuric acid to infected dunder (for spirit run charge)
• Use a slow warm-up and a reflux period to encourage fischer-spier esterification
• Making appropriate cuts – look for goodness on the edges
• Time in a proper barrel – Toasted and Charred Am. Oak Badmo Barrel
etc.

I’m no expert. This is just educational for me and a good way to document as I go.

When all this is done, I need a minimum of 8 liters at barrel strength to fill my Badmo barrel, and I would like a liter or two to drink white. I have 80 pounds of molasses to work with. So everything else will be worked out from that.

Otis