Jamaica rum's bold flavors stem from misunderstood fermentation components. Here, we'll examine dunder, muck and acid and learn how they create unique flavor.
Pombe yeast has another important feature - it can live well at 70 brix. It can live and develop directly in molasses. Or in molasses with a little dunder added. Selective environment.
Anyone who can access Google Books can read text themselves. It's a series of several different reports put out over 4-5 years. It's not easy reading IMO.
As always, the infographics are super helpful. Now I want to try a sour mash whiskey and see what similar vibes it has to Jamaican rums.
Same. Can anyone share what the flavor profile is on a sour mash whisky vs a non sour mash?
You mention Grand Arome from Guadeloupe uses Dunder. Shouldn’t that be Martinique?
D’oh! You’re absolutely correct. Four different French regions, each with their own GI, with two noting “Grand Arome” as a style.
Got my wires crossed on that one. Will update.
Pombe yeast has another important feature - it can live well at 70 brix. It can live and develop directly in molasses. Or in molasses with a little dunder added. Selective environment.
Great info! Would like to hear more about the muck process which was too hard to describe in todays article :)
Anyone who can access Google Books can read text themselves. It's a series of several different reports put out over 4-5 years. It's not easy reading IMO.
I don't know if this is the right one, but it's one of the series: https://books.google.com/books/about/Report_on_the_Experimental_Work.html?id=uVsaAAAAIAAJ