Mixed Up Dept: Is Blending an Art? Or a copout?

For officers only! Relevent history and facts about the growing, harvesting, fermentation, distillation and aging of Cane Spirits. Master this section and you master rum. Otherwise just masterbate...
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Capn Jimbo
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Mixed Up Dept: Is Blending an Art? Or a copout?

Post by Capn Jimbo »

Answer: both...


Let's start with the copouts. In the old(er) days it was common to make blends in an attempt to salvage bad batches or barrels, based on the "drop in an ocean" theory. People would sure not notice, particularly if the price was right, eh?

But then along came a precious, precious few of the likes of modern icon John Glaser. Unlike the copout crowd - which still exists and big time - what with the diminution of all the categories by the mega's, Glaser reflected the old masters who were really quite brilliant.

To become a master blender (or distiller, or cooper) takes more than a month at the ADI. It's a matter of years and apprenticeship under a real master who believes in you and will mentor you for a decade or more.


A day in a blender's life...


A blender has to have an excellent nose and palate. He/she has to have a more than excellent memory. Further, he has to understand the process in minute detail: the differences and effect of the raw material, the yeast, the fermentation, distilling equipment and useage, wood (a HUGE subject), warehousing, aging, finishing and blending. He must know the audience and the marketing and even have a feel for sales, and yes, profits.

Tired yet?

Then the blender may have to test up to - are you sitting down? - up to 700 samples a day. That is fackin incredible, a task that requires biceps like Popeye, at least on your dominant side, lol. The blending itself is yet another major task, with hundreds if not thousands of sample bottles where the addition of a precise number of drops will translate into hundreds of barrels. And each barrel is different, and ages differently.

Detailed logs and records are mandatory, as is a working recall of what happened, what's intended, what's working and what isn't. Surely you're tired now? I am. In sum...


Blending - the art


Blending is most assuredly an art. The true master are very, very few and very, very far between. Most of those who are labelled "master blenders" by the marketing department are not. True masters, true artists like John Glaser stand almost alone, and would barely fill a hotel elevator.

Glaser is particularly instructive. He has the combination of respect, cooperation from the many distillers who are willing to share their best. He buys the finest wood, and pays the finest coopers. A creation enters his mind - a magnificent, what-if concept - which he then goes to any length to bring into reality to fulfil this concept and bring it into reality.

The result - and Richard Seale would agree - is a combination of carefully and artful creation of a magical blend of aromas, flavors, development and effects that no single batch can ever achieve. This is why a great blend will almost always be superior to any one-off.


An example

A personal example: Sue Sea and I were enjoying one of our world class rums, when inspired by Ralfy we decided to add just a tiny bit of a good Islay. Now mind you this was already a great rum, but the addition of that hint of Islay made it notably better.

That's blending, and the result was something that no single rum or whisky could achieve but which was clearly better than either of its already excellent components. Mind you, had we added just a touch more - again per Ralfy - its just as easy to create an abomination.

That's blending. It is an art.
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Guevara88
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Post by Guevara88 »

Very interesting post! One thing becomes obvious: The line between genius blender and madness seems to be rather blurry. I remember a Cubaney review on this honoured website which cited a 'blender' who wants to create his flavour profile about what rum should taste like. Of course this one uses additives and aroma to get what he wants. But again: The line is thin.

In essence: I think we all appreciate if a skilled rum producer (no matter the title) understands how to combine his genuine products in a way that really shows what rum CAN be. Danger arises when people try to sell something that rum is NOT.
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