We should remember about C13 norisoprenoids. We can take water, add ethyl alcohol and all these esters, aldehydes and higher alcohols. But we will not get anything like rum.
Oh absolutely. Distilled spirits chemistry is bogglingly complex. Viewing it in terms of VOCs is a very partial approximation, but which still has higher fidelity than ester levels in isolation.
Could you write about retort lees? We know how H.H. Cousins proposed to work with this ingredient. But how distillers worked with it before him is very little known. I believe it may be of some importance.
We should remember about C13 norisoprenoids. We can take water, add ethyl alcohol and all these esters, aldehydes and higher alcohols. But we will not get anything like rum.
Oh absolutely. Distilled spirits chemistry is bogglingly complex. Viewing it in terms of VOCs is a very partial approximation, but which still has higher fidelity than ester levels in isolation.
Could you write about retort lees? We know how H.H. Cousins proposed to work with this ingredient. But how distillers worked with it before him is very little known. I believe it may be of some importance.
Great info!