brad81 wrote:I was using this little chart thing to try obtain the vanilla notes
I was of the understanding that you toast at a particular temp for 30mins.
When you char like you said, what is the difference? Is it to pull out the nasties, or add flavour, or both?
Thanks :handgestures-thumbupleft:
RefluxEd wrote:Had an interesting experience the other night.
Had always thought that French oak dominoes were the to go as they were less "in your face" than the American oak. That was from after tasting the rum after 3 months. Found in the back of the cupboard a 10 month old bottle that was on American oak. Wow! The obtrusive nature of American oak seen at 3 months was gone. Smooth but with just a little bite, beautiful vanilla tones and a light touch of tannins. You couldn't buy a rum this good. A mate who likes rum and always goes for the expensive stuff said it was the best he'd ever tasted. :handgestures-thumbupleft:
Urrazeb wrote:You wait until you guys taste it at 12 months, or (if you can) hold off until at least the 18 month mark. Now that's a RUM!! :D :obscene-drinkingdrunk:
thedarkmesh wrote:So got a stupid question....
Just plain white rum that isn't oaked at all just left to age? without anything added?
5 o'clock wrote:thedarkmesh wrote:So got a stupid question....
Just plain white rum that isn't oaked at all just left to age? without anything added?
My thoughts would be that if you just put it in a sealed bottle without oak and without any angel's share then no matter how many months you leave it it will taste the same.
Commercial white rum is aged in barrels then carbon filtered to remove colour (i'm fairly sure).
bluc wrote:Wondering how do We know when the rum is "ready"? What flavors are present when its time to remove the oak. Or is it just a matter of taste it along the way and when happy with the taste then its ready? :-B
Users browsing this forum: No registered users and 12 guests