As regular readers know, Che delivered a tremendous analysis of the actual effects of adding sugar to rum, a nearly universal unlabelled practice. Here's the link again:
http://rumproject.com/rumforum/viewtopic.php?p=3819
Indeed this experiment was especially worthwhile in that Che compared the effects of added sugar on both Havana Club Blanco - and - Seales 10. The three impressive points he demonstrated were first, that even as little as 1 gram per liter is noticeable (!); second, that a new and harsh rum can be made quite palatable (if less interesting) but third and perhaps most important, that a fine rum can be ruined by the addition of sugar.
This is exactly why most of us reject unlabelled adulteration of rums.
Why again, and why Barcardi?
In the original discussion leading up to the experiment, it was noted that in addition to being one of the prime abusers of industrial rum, they are also noted for their flagship product - Bacardi Superior - perhaps the only rum they produce that does NOT contain any sugar at all. This no doubt to achieve minimum cost and maximum profitabliity for a rum sold in absolutely massive quantities and destined solely to be hidden in mixed drinks.
However - and to his credit - Che refused to come even near a bottle of it. Fortunately I am far less ethical, er far more brave, and decided to take one for the team and attempt to revisit Che's pioneering work with the Devil Drink itself.
But it's not so easy!
Like all good scientists and until he patents his exact method, Che did not reveal his formula. What he did say was this:
My only concern: that depending on the amount added, that adding alcohol (in the form of vodka) might dilute the "rum" effect (although it would maintain the proof). Let's see..."I decided to use Havana Club Anejo Blanco (don't own Bacardi and am not going to change that) as an example for pure white rum. Seales 10 Years will have to stand fast in face of my terror as it's the only rum I'm certainly sure has no relevant additives to begin with.
The sugar syrup was produced by creating a 50/50 solution of sugar and water and heating things up. The resulting liquid was brought up to 86 proof with a rare vodka of my girlfriend’s parents (otherwise the addition of sugar would’ve meant the reduction of alcohol at the same time – which is rather problematic). The rums were poured into my tasting glasses until 4cl were reached. Then the syrup was added with a clinical injection. I used a labor scale sponsored by my girlfriend (she is biologist) to adjust the further addition of syrup after I took my sips… so from a scientific point of view we should be all clear."
On my first rough attempt here's what I devised...
1. One liter = 1000ml. One shot = 30ml or 3%
2. Four ounces of sugar = 113 grams, to be mixed 1 cup of water (or 236 ml). A terrific food converter is (here).
3. Although we'd already covered a formula for diluting an overproof (here), adding alcohol to water is another matter. Fortunately da'Rum came to the rescue with a great link to Home Distillers handy online calculator for doing so (here).
According to this I will be able to add 264 ml 75.5% Graves grain alcohol to the 236 ml of sugar/water syrup = 500ml of sugar solution at 40% (80 proof).
Thus 500 ml of solution/113 grams of sugar = 4.42 ml per gram. To add 1 gram per liter to a shot (30 ml), the amount to add would be 4.42ml x 3% = 0.13 ml.
This - finally - seems possible, as a diabetic's 1ml syringe can easily measure this amount fairly accurately. And good news! The amount added - just a tenth of an ml - should have minimal dilution effect but will add the prescribed sugar. Che is the man!
BTW, a review of the protocol and calculations by minds sharper than mine will be welcomed. I'd hate to have to do this again...
