DIY Rhum Vieux.
Equally inspired by the efforts of a friend to barrel-age a rum in his home bar and this post by Inu A Kena on his efforts to solera-age J Wray & Nephew overproof rum, I have bought my own barrel.
I poured 1 liter of Rhum JM Blanc into that barrel today, in an experiment to age that rhum into a rhum vieux (old, or aged rum). This is the same rum I spoke about in E5. I'm starting with a rum I already enjoy, and testing my patience to see how it does with a few months (or weeks) in a barrel.
More to come.
Putting together episode 10.
Spicy.
Black Tot day
While Black Tot day is as good a reason as any to drink some rum, I'll admit that having not been in the British Royal Navy it's hard for me to lament what was lost on July 31, 1970.
Anyway, go get some rum.
More on squeezing and storing citrus juice. →
One possible explanation as to why a slight (4-hour) aging on fresh hand-squeezed juice may be preferable to just-squeezed.
“Enzymatic Bittering. My favorite explanation for the decrease in tartness of aged lime juice. Bartender Stephen Shellenberger explained to me that all citrus fruits contain an enzyme that will produce the bitter compound limonin in the hours immediately after juicing. As we’ve covered before, a very small amount of bitter flavor can mildly suppress sourness.”
Science. Part of successful cocktails.