Glad to hear it...
It's one thing to speculate, another to drink it, thanks for the brief but positive tasting notes. Actually Sammy's Cabo Wabo (when it was his) was very well respected.
Nonetheless the issue at hand was whether the claim that "copper-free glass" will produce a purer spirit is valid, and how this claim stood up insofar as rum. Although the distiller was very cooperative in our several communications back then, he was very busy at that time. It was just before the release of Beach Bar rum, and he never did get back to me on the copper question. There's really a couple basic
facts here; and they are not theories or marketing hype.
1. Sulfur is a common issue in most distillations, and it's a matter of degree. Single malts depend on copper stills to remove it. Molasses rums especially have a sulfite problem, but so does cane juice distillate (keep in mind that molasses is a byproduct of cane juice/sugar production).
2. You will note that almost all stills have a copper element(s) somewhere in the system be the pot or lyne arm, parts of the column, or in the condenser. The primary reason for including copper is removal of sulfur compounds and off notes.
The use of copper is nearly universal and is basic distillation science, speaking of which, from the respected "
Whisky Science" site:
"Copper removes most of the sulphury, cereal, feinty and meaty aromas during distillation. Especially the copper contact of the first wash still distillation is important. Total removal of copper contact in the spirit still has surprisingly minimal effect on the mentioned off-notes."
Or from Dave Broom ("Rum" and "World Atlas of Whisky"):
"Copper is hugely important in creating (whisky's) flavor. Because copper holds onto heavy elements, distillers can either prolong or restrict the length of the 'conversation' (exposure) between the alcohol vapor and the copper to create a desired character... The longer the conversation, the lighter the final spirit will be... conversely, the shorter the conversation, the heavier the resulting spirit will be."
From "Rum": "the continuous still design (by) increasing copper contact allowed a lighter rum to be made"
There is a tremendous amount of material on the need for copper due to the natural products of yeast fermentation of beer, wine and spirits. These include sulfur dioxide, acetaldehydes and ethyl acetate - all considered negative and unwanted. Some of these can be removed by distillation and cuts, but the industry really depends on copper to effectively bind to and to remove especially sulfur and other nasty elements to create a ligther, purer distillate.
Last, Haliimaile's claim of the "
purest, cleanest vodka in the world" is just typical hype, on the level of "
glacier water gathered by Vestal virgins". Like whisky, vodka too is made from fermented grain which inescapably produces the aforesaid sulfur compounds that are best removed by the very expensive copper.
In sum, the issue is not whether Sammy's product tastes good to you (in fact, I'd expect it), but rather whether this distiller has copper in the system somewhere? Pictures of the still didn't appear to show any - in fact its absence is promoted - but copper may be present in the condensation system (which is actually the best location).
Bottom Line
My guess: although there may be copper in the condenser, it doesn't appear to be in the glass still. The marketing material sells the "unique glass" still, but doesn't mention the condenser. I took a quick look at photos of their garage setup and their Leibig style condenser's outer (visible) tubing seems to be stainless, not copper. I see no copper tubing. I trust that the product is more than acceptable, but the marketing claims of their Rube Goldberg "glass" still's superiority remain unproven, contradictory and uh, transparent hype.
I'll try writing him again, or call (at that time he gave me his personal phone number).
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