What impacts style/quality of Rum?

[RonJames]

I was thinking lately about what goes into making rum and what some of the more important stages are. Off the top of my head I came up with

Barrels-type of wood, size, length and location of aging
Distillation-type of molasses (or fresh cane), yeast, type of still, strength the rum is distilled at
Blending-conventional, solera, single cask

This is kind of a general discussion to fill in some blanks I have about the production of rum, as it occured to me that I had no idea what rum companies distilled there products at what strength.

What else is there that impacts how a rum turns out?

[PyratSteve]

Great question as I'm off to a distillery on the weekend and it would be great to have a bit more knowledge as to why things are the way they are at this particular place.

Further to your questions; I would like to know more on is additives. Why add what and when?

edit. This is where I'm off to. 5 points to any board members that have tried their rum http://www.canefire.net/GNDthetour.htm

[RonJames]

Careful there steve, additives has been a touchy subject lately. Im sure it makes a big difference WHEN the additives are added. That tour sounds like a blast. Maybe some photos and a post describing how it goes? I wouldn't know what to classify there still as, or how they make rum from brown sugar, but I can tell you I have never had a bad beer/wine/distillery tour yet. Cheers.glass.gif