Cuts on high ester rums like Rum Fire, Hampden's or Grand Arôme's

[Rumhead]

Hello forum members.

Im beginning my rum journey and am intrigued by these ester bombs. They arent readily available here, but can be ordered and i am going to order some of the cheaper ones like Rum Bar, Wrays and a few others. So i am yet to drink any of these ones, unfortunately. I have only tried a couple jamaicans with ester levels around 150-200gr/hlaa, and some are quite nice.

But one thought came up, where do the cuts lay on these ones? I guess that they are pretty wide on the really high ester ones. You with more experience of these kind of rums, what do you think about the cuts? Heads biased, tail biased or just none at all and so on?
I cane across a story on the cocktailwonk where he mentioned these started their lives as stolen heads/tails cuts on the distillery the locals grown accustomed too, what do you say about that?

Seems like a shure way to a fast headache for me.. But taste is individual

I would like to recreate one further on when i got some more experience, maybe not for drinking straight but i do think they have their place in blends and the like.

[NZChris]

Start here. viewtopic.php?f=101&t=70947

[Rumhead]

I have read those papers, also what Arroyo has written and pretty much anything else regarding high ester rum thats found by googling.

I guess what i was meant to write, is more something like this

In these high ester rums, some of the identifiable esters are created from methyl alcohol and an acid. As we all are learnt, methyl alcohol is what comes in the beginning of distillation, if it is in the wash. So, are the long wild yeast ferments so laden with methyl that it appears even in the heart cut, or are the cuts on high ester rums really wide?

My guess is that the cuts are wide, if any at all. Those real high ones weren't ment for drinking from the beginning. What i mention when i write high ester rum is 500g/hlpaa and over, territory of long wild ferments with dunder added.

Maybe the retorts and their maybe differing use of them is the culprit?

The only one mentioning cuts are Arroyo, from what i can remember. Thats why I ask here, to get another opinion for my own experimentation.
I shall watch the pod Pietrek has with Jamaicans and see if anything is mentioned in there.

[NZChris]

Methanol study

viewtopic.php?t=40606

[Rumhead]

I shall read that. Is lopking at the Rum talk with Hampden pod on the tube. Cleared the use of the retorts up atleast.

I wrote methyl but i should have written higher alcohols.

Edit: Damn.. I have read that thread, and remember it now. It is just too much learning for it all to stick. Im only one year in in this hobby, building my third still, with interchangable heads and complete E-ARC function. Been in building info collecting mode for a long time, now switching over to distilling info collection mode as it is time to distill and the build is all thought out. Or copied.

[jonnys_spirit]

I shall read that. Is lopking at the Rum talk with Hampden pod on the tube. Cleared the use of the retorts up atleast.

I wrote methyl but i should have written higher alcohols.

Edit: Damn.. I have read that thread, and remember it now. It is just too much learning for it all to stick. Im only one year in in this hobby, building my third still, with interchangable heads and complete E-ARC function. Been in building info collecting mode for a long time, now switching over to distilling info collection mode as it is time to distill and the build is all thought out. Or copied.

If you’ve got a still, run it! That’ll give you a good dedicated sux hours give or take to research while you’re watching it and checking for leaks

Cheers,
J

[Rumhead]

Yes I do have a 2" Pot still head with a 50cm 2" pipe under the head, need to have it as the liebig would hit the ground without it, and i do want the pot on the ground. Am going to do the sacrificial spirit run in an hour or two, will be the first spirit have distilled in a year. A LOT has happened under that year, incl left side complete paralyzis of my body, brain surgery to empty the abcess on my brainstem and from that, having to learn everything again in ny left side, as the abcess destroyed those nerves. It isnt easy learning to stand, walk or pick up items from zero, lie a baby child have to do.

But have learnt. And am 98% recovered. One thing that didnt recover so very well is my memory. Thats why some stuff just dont stick, like Nzchris posted above, ive read both, not only one time. But, Cousins and Arroyos and others work are beginning to stick. So it is time to try it out.

For the first drinkable distillation I have a ready wash
1L Grade A+ blackstrap molasses
4kg Panela
Yeast pitched was a unusually low amount bakers
Some nutes, not much incl B-complex and Epsom.
Fermented at 34c°
Was ready 3-4 weeks ago, unfortunately i cant judge what that has given as i am out of molasses so next two washes will be 5kg Panela only. Plan to strip them all, and then spirit run. Goal is something full bodied.

Next three washes after that will be hopefully light bodied. Thats the goal anyway

In the mean time im repeat reading about esters going thru links in this section. Der wo would be nice to have here, anyone know where he went? Came across a commentary from him on a site. Hoping hell join us again with the others that are here and have plenty ester experience.

To answer my own answer, i have come across some info on cuts, worthy parks high ester rums use a very early hearts cut. How that translates from a double retort pot still to a simple one, i dont know. But it gives me a clue. Arroyos work also, maybe i just didnt think about it when i read it the first time.

Off to put the still together