How it is produced by Vulcan & Gregg pot and not issued from the Rockley still, why only 2 vintages 86 and 2000 (also some circa 70s and probably earlier?), Its specificities, difficulties to run the productions and so on! I missed that stuff within the book ^^
I would love to see more content on rum production. Your book avoided going into specifics in this area. Some ideas: differences between wild fermentation and that with cultivated yeasts. Exact differences chemically between fractional distillation and batch distillation methods even when distilled to the same proof. More info on the different functions of columns in a multi column still. Impact on aroma of different types of cane, e.g. lighter colored vs. darker colored canes. Catalog of different commonly used cane varietals. Details on the use of bagasse in the fermentation vs. just the juice.
Comparison across Caribbean Distillery waste or effluent management:
- vinasse resource use / applications?
- technology styles?
- sustainability & green credentials ?
- innovations/ resource recovery?
Why am I not surprised by this. 😊
Challenges in cane growing/cultivation in different corners of the world.
And in relation, organic vs agchem fertilisation cultivation, and how differing crop nutrition + terroir might influence distillate characteristics.
Thanks for the amazing content Matt and Carrie!
The effect of “Australian dry ageing” rum , creating rising congeners & abv
Have you heard anything recently about the once rumored name change for Ferrand's Plantation label?
Please debunk the myth of the Rockley style.
How it is produced by Vulcan & Gregg pot and not issued from the Rockley still, why only 2 vintages 86 and 2000 (also some circa 70s and probably earlier?), Its specificities, difficulties to run the productions and so on! I missed that stuff within the book ^^
Acid/s additions in retorts,
I would love to see more content on rum production. Your book avoided going into specifics in this area. Some ideas: differences between wild fermentation and that with cultivated yeasts. Exact differences chemically between fractional distillation and batch distillation methods even when distilled to the same proof. More info on the different functions of columns in a multi column still. Impact on aroma of different types of cane, e.g. lighter colored vs. darker colored canes. Catalog of different commonly used cane varietals. Details on the use of bagasse in the fermentation vs. just the juice.
Thanks for the awesome content!
The practical definitions of high wines and low wines and their respective uses in the 1st and 2nd retorts.
My biggest issue is getting the rums. Clearly something you don’t need to comment on since it’s a global political economic issue.
Aside from that honesty in labelling is important.
Agreed, finding these rums is the hardest part for me.