spit'n'shine wrote:Yeah, I suppose if you were trying to get say a Bacardi 8 profile it might be the direction to take.. Would trying to replicate a similar climate (for example keeping the ageing jars in a warmer room) also help to get the desired profile? Maybe cold room for things like scotch, warm room for things like rum? :-B
Anyone tried doing this?
I think trying to replicate as many variables as possible is of benefit when copying another product. The closer you get to the climate, water quality blah blah blah the closer it is going to taste like what you want to mimic.. but this don't come easy and most of us settle for something different (better IMO) than the original.
I have not aged specifically on temperature before to replicate another product but believe ageing temp is way down the list when it comes to things we can change to try and match a product.