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Getting back into the sport, I've resurrected my affinity to find a Goslings clone. I found out that Goslings is actually a combination of three different recipes of Caribbean rum, blended together and then sealed again in second hand charred oak bourbon barrels with black sealing wax which is where their name was derived. I lso found out that the blend for export is different than the blend sold on the island. I've noticed that the taste isn't quite the same as what I had that I brought back directly from the island. My father lived in Bermuda for 10 years, which is where I fell in love with Goslings and Dark and Stormy's. Was a wonderful island back in the 70's and 80's.

One uniqueness to Goslings is the buttery after taste and smoothness that I haven't been able to find in any other rum I've tried; spiced, dark, tattoo, light, rich or cheap.

There's quite a bit of talk on the boards about Goslings as a forum search divested. Has anyone been able to find a recipe that emulates that buttery after taste I am after? This is one of my "eleanor"'s.

Some yeasts are pretty famous for producing a lot of diacety(butter flavor)l, that might be a good place to start. I think they're mostly English ale yeasts.

I've currently got some apple juice fermenting that just this morning started smelling very strongly of butter. I used us-04 yeast (dry English ale?). I over pitched and am letting it ferment a little hot, 75-80.

One thing about diacetyl is that it will be reabsorbed by the yeast after fermentation is complete, so if you want to retain it you'll have to keep an eye on your wash and run it as soon as the sugar is all gone but before the diacetyl has been reabsorbed.

So maybe mix up a molasses/sugar wash, pitch a pack or two of us-04 and let it ferment a little hot to see if you can reproduce my results. Just be ready to run it before the yeast has a chance to clean up after itself.

Look up "butter rum" on this site.

Also from I remember about Goslings is that it's heavily dosed with sugar, caramel, and spices.

tombombadil wrote: ↑Thu May 28, 2020 12:55 pm Some yeasts are pretty famous for producing a lot of diacety(butter flavor)l, that might be a good place to start. I think they're mostly English ale yeasts.
I've currently got some apple juice fermenting that just this morning started smelling very strongly of butter. I used us-04 yeast (dry English ale?). I over pitched and am letting it ferment a little hot, 75-80.
One thing about diacetyl is that it will be reabsorbed by the yeast after fermentation is complete, so if you want to retain it you'll have to keep an eye on your wash and run it as soon as the sugar is all gone but before the diacetyl has been reabsorbed.
So maybe mix up a molasses/sugar wash, pitch a pack or two of us-04 and let it ferment a little hot to see if you can reproduce my results. Just be ready to run it before the yeast has a chance to clean up after itself.

Great suggestion and new info! I love learning something new; I didn't know about the diacetyl! I will certainly try your suggestion. My basement stays a constant cool temp, but I put my ferments on a heating pad in a plastic bag to protect from spillage. I normally run it on low to keep the yeasties happy, but I can ramp it up to medium to keep 'em hoppin. It also makes sense about the yeast, if the Caribbean rum is made for Goslings, they may use the English [aka british?] ale yeasts just for that reason.

Beerswimmer wrote: ↑Thu May 28, 2020 1:03 pm Look up "butter rum" on this site.
Also from I remember about Goslings is that it's heavily dosed with sugar, caramel, and spices.

Will do the research BS. It also makes sense about the sugar, caramel and spices given that Goslings is a blend of other rums, one of which suggests is a spiced rum. I've been brainstorming about finding three recipes typical of the caribbean that may do well together. I want to keep the recipes simple as that is what would have been used originally.
-Stills

Look up tasting notes.
Can you 'cheat' and use small amounts of botanicals to get closer to the profile and simulate age?

Research distilling information.
They use pot and column rums.

What ingredients do they use?
Use them.

Do they use high ester rums in the blend?

How long have the rums been aged for?

Think of every question you need an answer to, and then some, then trawl the web to scavenge every detail you can find.

You don't have to replicate a target rum to chalk up a success. Something in the same style would keep me happy, especially if I did it without having the rums aging in barrels in the Caribbean for several years.

Not a lot to go on, I haven't had Gosling's in years. But I read this last night, a tiny clue for you, but a clue nontheless:

A few of these higher alcohol esters are considered flaws in large concentrations and are more likely to form in column stills because of the tendency for higher alcohols to accumulate in certain plates within the column which the fatty acids have to pass through. I think the banana aroma of goslings rum is due to a higher alcohol ester.

https://www.bostonapothecary.com/barrel ... on-design/

TBH I don't remember banana in Gosling's, but I'm not about to start questioning bostonapothecary on rum!
The ester BA is talking about is almost certainly either amyl or isoamyl acetate, you can cheat and use a commercial flavor:
https://shop.perfumersapprentice.com/p- ... etate.aspx
https://shop.perfumersapprentice.com/p- ... etate.aspx

So yeah, you taste butter, hit up the butter rum thread, though you will absolutely have to include it as a minor part of a gosling's clone though.

sweeten it up with 11-16 grams per liter

Gosling's Black Seal: 16 thefatrumpirate 16
Goslings Black Seal: 11/11 ALKO 11
Goslings Old Grand Reserve: 15 thefatrumpirate 15

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

Lots of distiller's caramel for the dark color. Rum, butter rum, cheated banana flavor, caramel coloring, sugar. You'll be fairly close at that point.

Beerswimmer wrote: ↑Thu May 28, 2020 1:03 pm Look up "butter rum" on this site.

Also from I remember about Goslings is that it's heavily dosed with sugar, caramel, and spices.

Pardon my ignorance, haven't heard of it. I had to check to see if it's sold here. $18.99/750 ml.

Here's the link - Took just a second: Butter Rum

Thanks for the input guys! After i run these two birdwatchers i have breaking the still back in, im going to work on this. Already been swimming in the butter rum threads and reading all i can.

-Stills[IMG]https://uploads.tapatalk-cdn.com/202005 ... b82f7b.jpg[/IMG]

Did you find and try a recipe that comes close? I've been hunting around as well but haven't come close yet. Most of the rums I've distilled have been pretty light and attempts at loading them up with other stuff to make them heavier has produced nice sipping rum, but definitely not Goslings. I'm hoping I don't have to wait years before my funky all molasses rum is ready