Yeast gets all the credit, but bacteria are behind the most extreme flavors in weird, high-ester rums. What's a muck pit? Part 3 of a 4-part series explains.
Great article Matt, really interesting reading for a chemical engineer passionate of high ester rums!
Great
Loving this series! Great work once again!
Great article Matt, really interesting reading for a chemical engineer passionate of high ester rums!
Great
Loving this series! Great work once again!