Brendan wrote:Yeah mate, I've been using coconut charcoal after oaking for 3 months. I run it fairly quickly through the filter until it's colourless, in an attempt to preserve as much of the flavour as possible. And yes, this method was actually developed or first used by Mr Barcadi himself, so they certainly do use that method.
For white rum, I use no dunder, and a slightly cooler/slower fermentation (although Barcadi still ferment at 38'C). I find that works better for me for light, fruity white rum rather than aiming for a deep and heavy character.
Also, if you want to copy Barcadi, I suggest making some rum in a bubbler with 5 plates and make some through a double pot still run, then combine to your preference. That's the basic gist of what Barcadi do...
xcvator wrote:VQ, can you tell me where you got the coconut charcoal from please as I'm interested in doing something similar
bluc wrote:Is there a way to filter the colour out without losing the flavours?
maddogpearse wrote:bluc wrote:Is there a way to filter the colour out without losing the flavours?
what's the point? if you want an oaked rum, you want it to taste/look like an oaked rum. if you want a white rum, you want it to taste/look like a white rum. so why would you want a rum that looks like a white rum, but tastes like an oaked rum?
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