Induced flavors?

[Mika J]

Hello all,

I have noticed quite a few seem to be in the opinion here that certain flavours and tastes in rums are generally the result of adding some "extra" ingredients during ageing or at whatever stage to the rum. Thsi was for example mentioned in the discussion of Angostura 1824 by some of you - that the spicy flavours would derive from such methods. I am wondering how common such a practice is, if it is indeed done, and is it something that producers would do / admit to doing?

In whisky business, it is now somewhat fashionable to make all sorts of "wood finishes" - i.e. last part maturation in casks which previously contained sherry, portwine, bordeaux wine etc. Also of course whisky can be completely aged in barrels which previously contained something else (apart from the normal ex-bourbon cask maturation) - sherry most commonly. But I think that suggesting that they were adding flavours to the spirit would certainly result in an uproar and would be considered quite an insult.

Cask influence, additional caramel colouring, charcoal filtering are amongst well documented methods of flavour (and appearance) improving. But adding spices? Shouldn't the resulting spirit be considered a "spiced" rum instead of "clean" spirit?

Sincerely,

Mika Jansson

mika.jansson@nokia.com

[ctgm]

But I think that suggesting that they were adding flavours to the spirit would certainly result in an uproar and would be considered quite an insult.

I think that uproar is not quite the word that you are looking for here!! It is against the law and if you were found out then the Scotch Whisky Society (or other bodies) would make you call it a Whisky Liqueur. However what can sometimes happen is that when the whisky is decanted into other casks (eg port cask)then a certain amount of liquid (eg port) can be left in. I won't go into details but I know that someone bought some sherry casks and asked specifically that a litre or two was left in - legitimately this means that the cask should not dry out - and an extra one or two for good measure and to speed up the "finishing" process. This obviously affects the spirit that you put in the cask and I worked out that in this case it would be about 2% of the total.

[Mika J]

Hello all,

I must admit to being slightly puzzled why so few have answered to this email..reading previous discussions, it seems to me many of you are in the opinion that it is a fact that flavourings are added to fine rums of various producers. If this is so, it should make interesting discussion? Does anyone have facts to offer, or are these beliefs unfounded and basd on rumours and speculations alone?

Sincerely,

Mika Jansson

mika.jansson@nokia.com

[elyse]

Welcome Mika. I'm rarely in this forum, but keep at it.

[elyse]

So, is it induced, or infused?

[Ed Hamilton]

Sorry that I'm a little late getting to this topic which is very dear to my palate, I've been sailing and offline for a few weeks.

I can tell you that only a few rum distilleries will admit to adding flavoring to their rum. This is generally done during the blending process after the rum has aged in oak barrels. Sherry is one of the most common additives but natural fruit flavors are also added, among these raisin and coconut seem to be the most common but nut flavors are also added. In Venezuela raisins are commonly added to the rum during the last of the aging process to infuse flavor in the final blend.

Most rum distilleries that distill from molasses produce a nearly neutral spirit then dilute it before aging. Once aged flavors are added and then the blend is allowed to marry for a few days to a few weeks before bottling.

On the other hand in the French Caribbean where the rum is distilled to only about 72% alcohol by volume there are no added flavorings added to the rum, though caramel is commonly added to make the color more attractive.

Sherry and fruit flavorings take some of the harsh alcohol bite out of rum that has been highly distilled. Since very little rum is actually distilled in the US there is little control of the actual process though the BATF can and does periodically check the purity of distilled spirits to make sure there are no poisonous components in the bottled product.