When during the rum making process does.....

[Stamina1914]

Does each brand of rum acguire their unique tastes that makes them different from other rums?

With wines I can see how with so many different varietals of grapes it easy to see how/why they are different. But with rums and canes when how does it happen? I can see how rum argicole differs from molasses rum.

Maybe its me but for some reason I have it stuck in my head that all sugar stocks taste the same along with the molasses they produce. Having said that with the exception of Appleton and perhaps a few distillers in the DR, most distellers get their molasses from south america. So in theory wouldn't more rums taste the same?

I know aging plays a part in the process, but what about the fermentation. This is the time when yeast is added. Is the combination of how much yeast is used, when it used and what kind is used; is this the key?

[JMac]

Its a combination of all the above.

Although the term 'sugar cane' is the generic description used to describe the broad variety of cane; there are numerous strains. Each strain has its own particular characteristics. The same with yeast. When added together at certain times and in in certain ratios, you get a particular flavour.

I hope the above is a clear explanation. As it was told to me at a distillery tour. Its like the colour red. Its an umbrella description covering alot of different types of 'red'. For certain reds...you need certain colour combinations...

[Edward Hamilton]

There are more variables than I can name here, but every batch of molasses has a slightly different sugar content as well as concentrations of phosphorus, sulfur and ash to list just a few of the variables in molasses.

The yeast affects the taste of the distillate and then there are huge variables in distillation.

Here's a short interview with Troy Robers at Drum Circle Distilling in Sarasota, Florida. In this interview (http://www.ministryofrum.com/forums/../producerdetails.php?t=2658) Troy talks about using different yeasts to effect different flavors in the distillate.

Then there is blending and bottling.

Just as two winemakers will make two very different wines from grapes grown in the same region, there are even more variables when you're working with a distilled spirit.

[RonJames]

Not to mention the still or the act of distilling. Single column still, multi column still, good old fashioned pot still. How fast the distilling takes place, to what alcohol concentration, its enough for an in depth studyg()fy

[Dave in the basement]

Very interesting discussion. I didn't even realize yeast was used in the making of rum. Thank you for sharing. :)

Dave