Yummyrum wrote: ↑Thu May 04, 2023 1:15 pm
I’ve not tried Muscovado but you should still get a reasonable Rum flavour .
Blackstrap has less sugar and more “flavour” than Muscovado so it won’t be the same .
Just remember though that Rum doesn’t taste like Rum off the still . It takes years of aging in Oak to develop what we perceive as Rum .
Got that! Will be very interesting to see it develop in the old Bourbon barrel!
Hope it will be enough left after a year or two...
Tater wrote: ↑Sun Feb 17, 2019 8:29 pm
types of rum ... Types of Rum
See also, Rum101
Good day sir,
Great read and I love some of the information but I’ve been reading and researching to making a Barbancourt or clone close to it. I have found that in research it’s actually agricole rhum from special sugar cane species with mix with the natural yeast maybe even other fungal activity with open fermentation with farms and etc around.
Now I have been inquiring from other Haitians as I heard it’s just cane sugar juice which in the process of conversation some of the sugar juice gets caramelize resulting in a low alcohol wash count.
I left the post you were referring to above but removed the bulk of the post as it was very long. Thus if people want to read it they can scroll up.
Great thread Tater and thank you for taking the time to educate us. Last year, I finally ran several batch's of SBB's All Molasses Rum, it was my first attempt at rum and I learned so much. SaltBushBill was very helpful with some questions I had about his T&T recipe. This hobby is simply the best and always a learning curve. As far as rum goes, I'd like to thank Spiracle and Higgins for being very helpful to me. This community is fantastic and I look forward daily to all the research that is available to read. I kick myself in the a$$ for not seeing the Rum Dedication to Ben Meet. Maybe it can be an annual thing or maybe every couple years. Anyway, I'm in the North Florida area and I hope to make it to a gathering in the future. Be safe...
