Rum smoothness (for example, Zacapa XO)

[elriba]

The topic of smoothness in rums (and cognac/brandy) FASCINATES me.

This started some years ago when my wife and I were invited for lunch at a friend's house. This guy is from Madrid, Spain. As we got to his house, I gifted him a bottle of "Cardenal Mendoza" (Brandy de Jerez). When he received the bottle, he couldn't help making a face of displeasure... to the point that I even apologized for the gift! .... To which he said "don't worry... I can fix this..!".
When we finished eating, he brought an UNLABELED bottle of Brandy and offered us some. Now, THAT WAS THE SMOOTHEST THING I have ever drink. He told us that he was friends with some people from Jerez, which would gift him this stuff....
Sadly, I never asked him how he could manage to "fix" the "Cardenal Mendoza" brandy, and now I have lost track of him, so I can't ask him.... Should have asked him right then...

Now, getting back to rums.... What makes a rum taste really smooth? Zacapa XO is a good example of a VERY smooth rum. It is so smooth that many people drink Zacapa XO as if they were drinking Cognac or a good Brandy de Jerez, in a cognac glass and without ice.

Note that I am not talking about the taste or the color. I know that some people don't like Zacapa XO because it has a relatively mild flavor... But I don't think that anyone can't say that it is not an extremely smooth rum.

Can we achieve this level of smoothness in our home-made rum? I mean without having to wait 10+ years of ageing?

[Sporacle]

I find that there is a scale in relation to smoothness, flavour and time.
I can make a very smooth rum through my plated column using tight cuts, it lacks a depth of flavour though.
If I widen my cuts, or drop a plate then I pick up flavour but it needs time to balance out.
You've just got to find the point where it works for you

[Saltbush Bill]

What makes a rum taste really smooth?

Time in a barrel......the longer the better.

[Dougmatt]

Now, getting back to rums.... What makes a rum taste really smooth? Zacapa XO is a good example of a VERY smooth rum. It is so smooth that many people drink Zacapa XO as if they were drinking Cognac or a good Brandy de Jerez, in a cognac glass and without ice.

Can we achieve this level of smoothness in our home-made rum? I mean without having to wait 10+ years of ageing?

Added Sugar and or glycerin smooth out a lot of commercial spirits. My bet is your friend just added a little of one of them.

Edit: I thought I remembered Zacapa being very high in added sugar and it is: https://www.liquor.com/ron-zacapa-cente ... ears%20old.

According to that review, up to 20grams per liter. .. that’s why it’s “smooth”.

[elriba]

I can make a very smooth rum through my plated column using tight cuts, it lacks a depth of flavour though.
If I widen my cuts, or drop a plate then I pick up flavour but it needs time to balance out.
You've just got to find the point where it works for you

Thanks!

[elriba]

Now, getting back to rums.... What makes a rum taste really smooth? Zacapa XO is a good example of a VERY smooth rum. It is so smooth that many people drink Zacapa XO as if they were drinking Cognac or a good Brandy de Jerez, in a cognac glass and without ice.

Can we achieve this level of smoothness in our home-made rum? I mean without having to wait 10+ years of ageing?

Added Sugar and or glycerin smooth out a lot of commercial spirits. My bet is your friend just added a little of one of them.

Edit: I thought I remembered Zacapa being very high in added sugar and it is: https://www.liquor.com/ron-zacapa-cente ... ears%20old.

According to that review, up to 20grams per liter. .. that’s why it’s “smooth”.

Hmmm..... that's very interesting. Thanks!

[elriba]

Added Sugar and or glycerin smooth out a lot of commercial spirits. My bet is your friend just added a little of one of them.

I found this very interesting page on another forum which might be of interest here:
https://rumproject.com/rumforum//viewto ... =3825#3825

I did find it very interesting....

[Bitter_Brew]

As previously mentioned in this thread, added sugar and glycerine are the secret ingredient in "premium" rums out of South America.

Most of these rums are dosed up to 20g/L of sugar since the new EU rules on rum.

They also add tend to add vanillin, things like prune wine etc. If you search for my thread in recipe development you will find some of the other additives. Although the EU rules exclude other additives except caramel colouring, no-one is checking them so they'll continue to be added.