Hey guys,
All the rum I make now is based on Lallemand RM yeast, 100% molasses and oaked for ideally 9 to 12 months. I've had some really good results with this approach. Recently, I've sampled some "white dog" rum from a new UK distillery. I have to say it's very nice. I wouldn't choose to drink it straight up, because it's nowhere near as nice as mine, but then it's very smooth and straight off the Still and I think perfect for mixing in cocktails etc. There aren't any noticeable heads or tails in that rum either. I've got a 25th anniversary party at the end of the month, so I'd like to make a replica batch for cocktail drinks.
So, I'm trying to work out if the smoothness of that 40%abv white dog is merely as a result of running a 4-plate bubbler with good cuts, or if they might have used a different yeast which gives a cleaner but perhaps not quite so flavourful result?
I happen to have some Lallemand SR yeast in the cupboard - unopened. I meant to try it but the results with RM were so good that I never got round to it! I'm thinking the SR yeast won't put as much flavour complexity into the rum. May be the rum will be cleaner too? The other options is trying EC1118 (I've got some of that too). I would never have thought of trying champagne yeast, but I would definitely get a clean result - but would it be recognisable as rum?
Ref the distillation, I'm relatively new to bubbler technology, but I always run out the heads on plenty of reflux, then switch off the RC as the hearts start to come through. This is perfect for oaked rum, but I'm not sure if I'd need full reflex for the whole run, if my intention is to drink a white dog?
If anyone has any opinions on the effects of yeast on rum flavour and my "white dog" dilemma, I'd be very grateful! :D