Sugar after distillation

[Bolverk]

Howdy all,

Saw this interesting article, got to say I'm a little surprised on some of these.

https://www.rumrevelations.com/sugar-li ... PpSyIdHH3g

Also I'd be curious how much measured sugar comes from the wood... if any.

[Dougmatt]

Yeah. This has been discussed a bunch here. Here’s the source link to the data often discussed:

http://rumproject.com/rumforum//viewtopic.php?t=1683

After reading those write ups, I tried a few different proofing techniques with simple syrup and a little simple syrup gives a rounder, rich mouth feel as well as brings out some flavors while adding the expected sweetness. . Now for a couple of the people I gift rum to I proof down with simple syrup. They like some of the smoother, sweater rums on the list so I started doing it for them (and tell them). They just like it better.

Me, I prefer drinking my rum neat with no added sugar (beyond barrel sugars ), but those ss proofed rums bottles get a lot of compliments and asks for more.

Edit: changed link to the original source link).

[Bolverk]

My bad, I guess I didn't search throughly enough.

Same, in my opinion good rum doesn't need backsweetening.

[Dougmatt]

I get it. The first time I read it, I was seriously offended. Then I tried it and after sharing with others, can see why the commercial guys do it as a lot of people like it better and I can see how it would hide a lot of flaws especially heads.

It’s a Horrible industry practice and I hate having sugar (and / or salt) added to things especially when it isn’t declared anywhere.

There’s a similar whiskey list out there as many of them are sweetened as well, but it can’t seem to find it right now.

[Saltbush Bill]

and I can see how it would hide a lot of flaws especially heads.

My guess is that, that is exactly how it all started , it allows the big commercial fellas to make wider cuts and probably reduces the amount of time that they need to age their product.

[Dougmatt]

and I can see how it would hide a lot of flaws especially heads.

My guess is that, that is exactly how it all started , it allows the big commercial fellas to make wider cuts and probably reduces the amount of time that they need to age their product.

Without a doubt. They either use sugar or glycerin to drive a bigger yield and reduce aging time. I looked through the list expecting those bottom shelf style spirits to be big offenders and they are, however what got me to try it is that some of the highest of high end top shelf products (at least in the US) are also offenders. I think at least in the American market, there is a segment that really appreciates that mouth feel and the impact on flavors likely due to the fact that we have so much sugar in everything we consume. Having done it, I can say people like it. I go out of my way to avoid sugar these days so to me it’s noticeably sweet.

Where I take exception is that they hide it from people. We already get more than enough sugar in our diets. People need to know where it is and how much they are getting.