Creating an infinity bottle is simply blending nearly empty bottles of a given spirit, e.g., rum. Why would anyone do this? There are at least two primary reasons, detailed below.
Very interesting topic! I had one, because of the exact reason you mentioned: i needed more space. It was a pretty wild blend as i didnt care about how the components could fit together. When i read your article now, i regret i didnt taste it pure. My idea was to include a bit of vanilla and sugar so i could use it for hot Punsch like we drink it in the Austrian winter. Also, i had some delightful moments during my work in a rum shop, where i am confronted very often with sweet rum based spirits: once i was too lazy to change my glass and i made the ,mistake‘ to try a dry rum out of a glass which contained a sweet rum before. Turned out it was a very lucky combination. I think it was a typical barbados rum with a coconut spirit before. I am really not a fan of sweetened or flavored rums, but that experience piqued my interest. I need to try out your idea as its an easy way of diving deeper into nee flavor combinations. I also do have a bit experience of trying out rum blends in product development of rums, where i tried some marriages of pot*column & cane*molasses. So if i am thinking about trying out an infinity bottle, firstly i am not thinking about sticking to a style per bottle. Ill explain why. My first idea would be something like adding an unaged cane rum to an aged and maybe a bit sweetened industrial rum (or at least a Barbados or higher quality Panama rum) - that could be interesting to add a fruity note. E.g. Because beginners usually dont appreciate the pure unsweetened fruitiness of an unaged rhum agricole. So this would be a potential way to open this world to my unexperienced friends. Another idea would be the typical way of adding pot still to an industrial rum, as many of the cheaper jamaica rums on the market do (or babados as well). Additionally, id like to experiment with different ester categories. For sure, my considerations dont really work (or getting complicated) if youd use it for cocktails - thats where your ideas probably work best. Which is a pretty practical and pragmatic way of ,reusing’ the content of your old bottles. Still, i am very passionate about the pure rum tasting experience and therefore more hyped about trying out fancy things in an infinity bottle. And that is why your post really inspired me for a moment to dive into this topic deeper. Thanks Matt!
And I also like that you mentioned that adding a small amount of high proof rum wont really change the results. I also had that experience when we tried out to pimp rum with other alcoholic drinks like wine. You need much of it not to just change the abv, but also to really change the flavor
Very interesting topic! I had one, because of the exact reason you mentioned: i needed more space. It was a pretty wild blend as i didnt care about how the components could fit together. When i read your article now, i regret i didnt taste it pure. My idea was to include a bit of vanilla and sugar so i could use it for hot Punsch like we drink it in the Austrian winter. Also, i had some delightful moments during my work in a rum shop, where i am confronted very often with sweet rum based spirits: once i was too lazy to change my glass and i made the ,mistake‘ to try a dry rum out of a glass which contained a sweet rum before. Turned out it was a very lucky combination. I think it was a typical barbados rum with a coconut spirit before. I am really not a fan of sweetened or flavored rums, but that experience piqued my interest. I need to try out your idea as its an easy way of diving deeper into nee flavor combinations. I also do have a bit experience of trying out rum blends in product development of rums, where i tried some marriages of pot*column & cane*molasses. So if i am thinking about trying out an infinity bottle, firstly i am not thinking about sticking to a style per bottle. Ill explain why. My first idea would be something like adding an unaged cane rum to an aged and maybe a bit sweetened industrial rum (or at least a Barbados or higher quality Panama rum) - that could be interesting to add a fruity note. E.g. Because beginners usually dont appreciate the pure unsweetened fruitiness of an unaged rhum agricole. So this would be a potential way to open this world to my unexperienced friends. Another idea would be the typical way of adding pot still to an industrial rum, as many of the cheaper jamaica rums on the market do (or babados as well). Additionally, id like to experiment with different ester categories. For sure, my considerations dont really work (or getting complicated) if youd use it for cocktails - thats where your ideas probably work best. Which is a pretty practical and pragmatic way of ,reusing’ the content of your old bottles. Still, i am very passionate about the pure rum tasting experience and therefore more hyped about trying out fancy things in an infinity bottle. And that is why your post really inspired me for a moment to dive into this topic deeper. Thanks Matt!
Wow! What a great comment. You've very deep into this. Thanks for sharing your insights.
And I also like that you mentioned that adding a small amount of high proof rum wont really change the results. I also had that experience when we tried out to pimp rum with other alcoholic drinks like wine. You need much of it not to just change the abv, but also to really change the flavor
* the idea of the austrian Punsch was that we commonly use ,Inländer Rum‘ and i liked the thought of using a more premium alternative for that