The Flavors of Rum (aka Chemistry of Rum)

[Single Malt Yinzer]

Great article that brings out the major flavor/aroma contributors to Rum. This is from Artisan Distiller Magazine. It's free online and is a great resource.

https://issuu.com/artisanspiritmag/docs ... 025_web/88" onclick="window.open(this.href);return false;" rel="nofollow

[vqstatesman]

Thanks for sharing this great resource. Some interesting articles in there.

[Shine0n]

Thanks for the link, nice read.

I'd like to read further on some of the alcohols and their characteristics to further my knowledge.

[distiller_dresden]

That was an interesting read. I do wonder what the 'grassy' flavor typical of overproof Jamaican white rums is though, and grassy wasn't mentioned. It's hard to describe, I always think of it as, well, fermenting/slightly spoiled bucket of soggy sugarcane leavings. Hampden's Rum Fire overproof white rum is the strongest I've ever tasted this flavor, that rum is particularly strong with the Jamaican 'funk', and it's other flavor is overwhelmingly strong blackberries. I actually aged off a couple bottles of Rum Fire, since it's about 64%, on used oak and maple dominoes and got quite an interesting rum.

The funky vegetal flavors diminished, which leads me to believe they are/were esters or ester precursors creating that flavor, and once the wood was introduced it produced new esters from that.

[Single Malt Yinzer]

which leads me to believe they are/were esters or ester precursors creating that flavor, and once the wood was introduced it produced new esters from that.

This is off topic but I'll make it short. Esters are fickle. They are somewhat easily broken down but a little harder to reform. The highest number of esters will be right off the still as the heat, copper, and ABV are the highest. These will break down over a period of time. The more dilution the faster they will break down. Then given time new esters, normally shorter chain ones, will form. If conditions are stable the esters will form a new equilibrium of a different mix of esters. The ester breakdown and reformation will happen continuously even in stable conditions.

[OtisT]

Thanks for sharing this SMY. I love the short list format of the data. I’ve printed this and am looking forward to my next rum tasting where I can try matching what I sense with this vocabulary. Otis