Capn Jimbo's Rum Project Forum

Interesting! His comment to me was just in conversation. Even in modern production there might be considerable variability, all trade secrets!

I've read this thread now and the most salient note is that there is much more that ends up in a properly aged spirit than can be measured by chromatography! One can synthesise chemical reactions that emulate some of these changes but not all of them. Probably not most of them!

I got ya Capn! Talked out enough. One last note on my quantity question, according to Andrew Abrahams (FWIW) a new batch of mash might be 20%-35% dunder.

Yes, but the mash is still sugar juice or molasses so whatever the dunder adds is on top of that. In this case the extra esters would be very subtle. I'm guessing there wouldn't be much dunder compared to fresh mash. The thing about many rums is that so much *is* added after the fact and we all comp...

I read this guys work. He doesn't quite make the claims you attribute to him (but it is close). He admits that his results are not exactly the same as what comes out of years of aging only that it gets quite far in that direction, and in only 6 days. But that doesn't mean everything he tries works e...

http://www.thedailybeast.com/articles/2 ... heads.html here's the article. Says there's all sorts of things in the dunder pits

This was an interesting article but it left me with 2 questions 1. How do they use the dunder? I mean do they just scoop up a couple of cups and pour it into the next fermentation batch? 2. Since rum starts with cane juice or molasses how is there anything in its dunder besides sugar or molasses? Ap...

Was 6 months ago I started this thread. It is the blue 40% ABV that I'm drinking. I'm into my 3rd bottle. The moldy funk is still there and I've tried a few scotches since and not found that same flavour in them. Other rum reviewers suggest it's a flavour from the wooden pot still component in the r...

I don't know how I ended up asking about Pusser's over here on this thread, but I've spent a week (a little more) with it, poured about 1/3 of the bottle and am still in the process of acquiring a taste for it. However it is getting easier to drink and helps me appreciate the sweetness of my otherwi...

I approached this rum because you (Captn) and many others so highly recommended it. You mentioned above that "it isn't cheap" yet as it turns out it is (at $27) the least expensive rum in my collection, the next least being around $35. So I've tried it and at this point I've poured about 1...

Yes found it at BevMo was $27 with my discount. Spoke of it here on some thread I can't recall off the top of my head. I find it has a funkiness that reminds me of cognac. Luckily I like cognac too! I'm pouring an ounce a night and the bottle is already evolving, or I'm getting used to that taste. W...

Interesting a new thread on a new rum (for me). The Captn and several other rum reviewers (some that don't get along well together) have all recommended I try Pusser's Blue, and I finally found a bottle locally. One irony I noted immediately, the Pusser's is the least expensive rum I own! Well that'...

So all of these reviews and comments are 7 years past. This is the second of three rums that got me started on rums. Prices are much higher now but I went through a half dozen bottles of this before I stumbled on S.T. 1796 which I liked better though more expensive. Still this is IMHO not a bad rum ...

I gave this a 4 because it falls into a nice category for me being a little sweeter than my driest rum with more stand out flavours. Price is higher than I like but probably 3/4 of my rums (all sweeter and likely adulterated) are at its price point or higher. Only a few fall below it. So a nice rum ...

Went looking for a review of this one in your forums. Seems like I have at least one bottle of an unadulterated rum. Along with the muted sweetness all of the various flavours I pick up are equally muted so it all stays in nice balance.