by SBB » Sat Aug 20, 2011 2:15 pm
Just been giving the subject of oaking / aging rum some more thought mostly in regard to giving it a bit more bite (bundy style)
From what Ive been told at the factory the old Double OP bundy or 33 OP as it was labeled back then was bottled at barrel strength. This stuff hasn't been sold over the counter now for well over 20 years, I happen to have a bottle sitting in front of me, still full and its lable reads 75.9% ABV. As far as I know normal OP and UP are just diluted versions of this. This seems to be a much higher ABV than most recommend for oaking/ageing.
Maybe this is one of the reasons why Bundy has the unique taste that it does. Have included a quote from Kiwis experiments on oaking at different ABV's which possibly support this idea.
Im not saying its the answer to getting a rougher rum....just that it could be worth experimenting with for anyone interested.
SBB
Quote: Kiwi
Toast, 70% - VERY vanilla nose, but quite harsh and burning. A HUGE tannin hit, heaps of texture right to the back of the throat. sort of like chewing on sawdust. Nasty.
Char, 70% - Rougher nose. lack of fruit. lots of vanilla and not much else. spirit is noticeably less smooth in the mouth with more burn, but taste is VERY light, not much flavour. just vanilla. no fruits.