Rum tails, beef stock bouillon

[PalCabral]

Yesterday I was wrapping up the blending of cuts from my Panela Molasses rum spirit run well over a week ago. I ended up with almost 9L of hearts to fill jars, which is a new record for me. I still find it a difficult process but my run was very consistent in terms of flow so I had no big variations of smell and taste of the product during the run, which helped. The hearts also lasted real long at 77% ABV before dropping in ABV. I decided be a bit brave with the tails also, including in the hearts cut what I would have passed on before. We will see if this paid off in the long run, but I am positive.

However, as was done with jarring the hearts I also put away the remaining tails in a glass carboy for later use. Curious about the tail oils I read people talk about I gave the tail jars a good smell. The last ones, 24% ABV and 12% ABV, had the distinct aroma of beef stock, or beef bouillon! I’ve never had that type of smell from any previous rum tails. I cant say I noticed any oils though but maybe I cut off too early, at just below 10% ABV off the spout.

I know smell and taste are personal and we describe what we sense differently, but has anyone had beefy rum tails before? I believe an all feints run could produce something interesting here