Forming rum recipes

[Tōtōchtin]

I was wondering that since panocha and molasses has the same sugar structure ,if I could ferment separate batches of molasses and panocha then blend them. Or do they need to be fermented together at different ratios to figure out what I like. From what I read I seem to lean towards getting 40% of my sugars from molasses. It would seem that they would each develop the same esters and acids if fermented and distilled under the same conditions.
Tōtō

[stillkaren]

In my non-expert opinion, fermenting them separately and then blending could work fine. Each one may develop flavors on its own, but mixing after fermentation would allow you to find a ratio you enjoy. The individual batches may miss out on some crossover esters from fermenting together, but you'd still get good rum. And it'd let you tweak the ratio more easily than splitting one ferment.

[NZChris]

I ferment, distil and age separately, which avoids having to make compromises at any of those stages.

Most rums you can buy are blends, sometimes from different distilleries, sometimes different countries. Most of the bottles I make up for myself are blends. The longer you have been making rum, the more choice you have when proofing some for your drinks cabinet.

[bilgriss]

Seems like a way to test different ratios of the two. Once you settle on what you like, you could do them together at the percentage you come up with. Probably won't be identical, since each ferment also adds a bit of uniqueness, but you ought to get a good idea.

[antoRCB]

Hey Tōtō, I’d suggest trying both approaches! You could ferment them separately, then blend after to see how the flavors come together. That way you have more control over the final balance. But also, fermenting them together at different ratios could give you some interesting, more integrated results. Maybe start with a 60/40 panocha-to-molasses mix and tweak from there? It’s all about experimenting and finding the profile you like!