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Thread: Rum Vatting

  1. #11
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    Details...details...

    Mark it, date it and sign it!

    Thanks Tim, for all your help...you have a good nose and palate...it shows in the blend!
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  2. #12
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    Final notes...

    The bottles on the left side of the picture are the refiled archive bottles, those, in combination with the other bottles grouped around the barrel, are the rums used in the blend.

    Starting with the bottle of Gosling's and all others to the right were not used in the blend.
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  3. #13
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    The new home...

    The new Rum barrel sits next to the two previous Bourbon projects in the Saturday morning sun...now we wait.

    Please comment, I'd enjoy "hearing" your thoughts...
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  4. #14
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    Doug this looks great, what did the vatting taste like, compared to the Myer's Dark palate which clearly you used as the base?

    Gary

  5. #15
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    More Rum Stuff...

    Gary,

    The taste of the vatting had a good molasses base (Meyers) with strong spice notes (Bacardi), the mixture was sweetened by adding the Ron Zacappa 23yo, a Pyrat blanco was added for a note of youth and the others were fillers for additional bulk, (also to clear space in the liquor cabinet) having similarities without changing direction of the established flavor profile. The mixture was a good, well balanced group of flavors that were not simple, but not over blended to be so complex that the distinctive nature of the rums vatted lost complete identity.

    Now, after sampling the mixture some 4 weeks after the introduction to the barrel, I came to the conclusion that the proof needed to be increased. The perfect opportunity availed its' self a few days ago when my son ran a cross a source of Lemon hart 151. (I had thought this stuff was long gone and only 40% versions remained on todayís' shelves)

    I opened the barrel and bottled a 750 ml sample for archive and to make a little additional room in the barrel. I then added two bottles of the new Lemmon hart higher proof rum. (BTW the Lemmon hart 151 4/5 quart was probably the best target flavor profile I could ever ask for, but most people do not know what that tastes like. A very close second would be the currently available El Dorado 15yo in most ways) (Another BTW, the old Lemmon hart 151 does not taste like the current Lemmon hart 151)

    The new addition will be one month in the barrel when the sample for the Sampler is drawn at the end of this month...this, along with the other two samples will be available to taste in my room or at the Gazebo if that doesn't upset anyone to have a rum to taste at a Bourbon event.

    The wood seems to be adding an interesting note to the original vatting. The usual vanilla notes and caramel sweetness seem to be more background, with the wood tannin making more of an impression on the palate. I think the weight of the molasses and the inherent sweetness of rum have a tendency to hide the contribution of vanillinís the barrel is no doubt imparting.

  6. #16
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    Excellent Doug, sounds most interesting. I've just decanted a mickey of one of my rum vattings for you. I can't bring as much as I thought (even allowing a little extra) because I am limited (I just found out) to one bottle going into the U.S.. I've got to bring Jeff a bottle of Wiser's Family Reserve 43% abv and some beers for that Cummins Black Gold he will give me (Jeff: reminder). So this means I can't bring my special blends for my Manhattan at 6:30 p.m. but instead I will buy bourbons and ryes and make it up right there. That is the best way anyway, I'll buy some good bourbon, some straight rye and Canadian, some vermouth at Toddy's or in Louisville and show people how I do it at home. Also that way people can see what is in 'em. But I think I can take (because we are two crossing, I now realise) at least two bottles between us so that means that mickey (that's for you Doug) and I've got too a mickey of one of my all-North American whiskey mixtures, what I would have used (an example) for the Manhattans so people can sample that neat to see what they are like. Maybe two of those if I can. I just don't want to get delayed at the border paying duty going in, it's a long enough trip as is (not as long as yours, Doug, but you are flying in). Your vattings sound absolutely tremendous, I love it.

    Gary
    Last edited by Gillman; 04-10-2006 at 15:37.

  7. #17
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    Rum Barrel#3

    Just a FYI...

    The rum in barrel #3 was put back into glass on May 8th 2006.

    Roger and Jake and I had tasted it and the consensus was that it had enough time in the wood.

    A small portion, prox 500ml, was left in the barrel to keep it "wet" while in storage.

    My plans for the future use of the barrel are not yet decided, but Iím thinking about finishing a SMSW in there. My thought right now is to use Springbank 10yo 100 proof, but cash is in short supply right now and at 90 bucks for a 750ml bottle of the afore mentioned Springbank, and a barrel that holds 2 gallons...well, you can do the math...

  8. #18
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    One possibility would be to go with one of the cheap, young Signatory Vintage single malts instead of something expensive like Springbank. Maybe the Vintage Campbeltown (not sure if that's a Springer or a Glen Scotia, but most likely the latter).
    Oh no! You have walked into the slavering fangs of a lurking grue!

 

 

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