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Old 11-09-2011, 02:54 PM   #31
Rutherford H Mountbatten
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El Dorado recently launched three different single barrel expressions, coming from different stills -- you may want to check those out, Count Silvio.

A Jamaican single barrel makes more sense to me, as that is a product not currently being offered
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Old 11-12-2011, 11:37 AM   #32
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Apropos of bottling proof, if the rum is good enough, you'll be able to get more than enough of a premium at cask strength to cover the tax issue. Or you could do some cask-strength bottlings for those states that don't have this issue!
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Old 11-13-2011, 08:18 PM   #33
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You're right in some cases, but considering that many molasses based rums are aged at 80% ABV, that's a lot of alcohol, and tax. On the other hand, there is a market for unique spirits and there aren't aged rums of that proof on the market in the US. But, you can't carry spirits over 70% ABV on airplanes in any country by international convention.
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Old 11-15-2011, 06:53 PM   #34
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True enough.

And this is where we go into the broader discussion of barrel entry proof. American straight whiskey has to enter below 62.5% abv, but clearly there are no such requirements for pretty much any rum-producing country (does the AOC Martinique have an entry proof requirement? Or is it just subsumed in the distillation proof requirement?).

It would be interesting to know what the entry proofs are for Jamaican/Guyanese rums. Water extracts different aromatic compounds from wood than alcohol (one of the reasons Wild Turkey can be so perfumed is its lower entry proof).
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Old 11-27-2011, 11:33 PM   #35
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In regards to the AOC rhums, the maximum distillation abv is 75% so that is the maximum barrel entry abv, but most of the rhum in Martinique goes into the barrel at less than 70% abv.

In the other islands and rum producing countries barrel entry varies from about 65% to not more than 80% abv. Higher abv going into the barrel means more angel's share losses but fewer barrels to contain the rum and less warehouse space required for the fewer barrels.

But like everything that goes into the rum we drink there's more to the story. The age of the barrel and placement in the warehouse also contribute to the maturation process, though barrel placement isn't talked about as much in the rum industry as it is in the whiskey and bourbon industries.
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Old 12-08-2011, 04:31 AM   #36
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Quote:
Originally Posted by leisure master View Post
This sounds great Ed - except you'll have to work "rumifying" your name
I think Captain Hamilton sounds good! or maybe Captain Hamilton Selection?

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A Jamaican pot still is always welcome, but I have little doubt that whatever you pick will be great!
Agree...or a demerara that is close to Silver Seal 15 yo`s flavor profile..

Great news Ed! and in any way you do it, it trust i`ll be good. The only problem will be for us living outside of the States to get hold of it..i can only travel to the US once a year..
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Old 01-03-2012, 08:46 PM   #37
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Do you know were you will be bottling you rum yet?
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Old 02-04-2013, 06:50 PM   #38
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Hey Ed - any updates on this project?
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Old 02-19-2013, 12:27 PM   #39
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I know this post hasn't been updated for some time now, but I still want to give my idea for a name I like "Ed or Edward Hamilton Select".
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Old 04-11-2013, 01:05 PM   #40
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So exciting!
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