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Old 02-29-2008, 03:05 PM   #7
JMac
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Join Date: Jan 2008
Location: Surrey, BC
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"In two years, we lose 15% to 17% of what we started with, thanks to the extreme heat. In 12 years, we have less than five gallons left in a 52-gallon barrel. We are still trying to figure out how some of our competitors are aging their rums for 24 years!" KINGSTON quote.

I knew rum evaporated quickly in the heat but not to that extent. Would there be any benefit to warehousing the rum in an underground cellar? It would be cooler.
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