true, lets say they used to make rum differently, with different alcohol % in the process , and that is a shame when you know how good their first rums was. They just can do better things, just like other distilleries could make those 100% pot still rums, but its all about money and it aint newCapn Jimbo wrote:cyril wrote:Barbancout used to make great rums back in the days ; they now use a column and their products (still pretty good) are really diferent form those days. Industrialisation aint good for nothing
Not true. Barbancourt has always used a two step process: the first is the equivalent of a pot-still (wash still) "stripping run" but performed using a single column (not a Coffee, not an industrial multi-column process). This is done simply to strip out the good stuff for the real run, the second, which is performed with a pot still. This is the run that separates out the nasties in the heads and tails,m from the "heart" of the run - which is retained and aged.
Compare to the Martinique AOC cane juice rums which are entirely performed in high, multi-plate single columns and never see a pot still. Unfortunately Barbancourt suffers from a ton of disinformation primarily emanating from the Shillery.
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Capn's Log: I haven't a clue as to what you're referring. Barbancourt has been produced at the industry standard of 40% for many years, and earned Dave Broom's 5-star rating at that proof back in 2009. I bought a case of the Five Star about 8 years ago: all were 40% and I've noted no difference in profile since then. I am not aware of any change in production methods, aging proof, Limousin oak or bottling - ever. Barbancourt is part of the solution and deserves our unqualified praise. That they continue to produce the same rum at their amazing prices, as does Richard Seale, is a welcome gift to us all. There are certainly rums which deserve criticism but Barbancourt isn't one of them.