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Old 12-28-2007, 08:37 PM   #1
angelsword
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I completed the blending of a Hickory matured rum, let it sit for a day, and came back to retaste today. What a surprise! From a group of rums that I had thought rather strongly flavored and a bit harsh, I got a rum that is smooth and almost delicate in taste. I do not understand!
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Old 12-28-2007, 10:44 PM   #2
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While I won't even attempt to explain this entirely, I might be able to offer a little insight. We've all eaten leftovers and commented about how food tastes better the next or even two days later. When rums are blended the chemistry of the components changes. I've tasted newly blended rums which met all of the criteria of the blend. Then a few days later, the taste had changed so much neither the new blender or I hardly recognized it.

At the best blending operations the process takes several days while the contents of a large vat are circulated by a small pump or stirring paddle. Even blending barrels of rum from a single vintage should take several days before bottling.

My bet is that tomorrow it will have continued to have changed a little more.
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Old 12-30-2007, 06:08 AM   #3
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While I have nowhere near the level of experience of expertise as either Daniel or Ed, I will say that I've had a similar experience with a banana infusion that I thought had turned out horribly and had been planning to discard. My wife suggested I keep it around and use it as a mixer at our next party, so I put it in the cabinet and promptly forgot about it for 2 months. When I found it again and opened it up to try it again, I found that it had really improved, was much more mellow and actually rather enjoyable.
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Old 12-30-2007, 08:44 AM   #4
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Quote:
Originally Posted by Edward Hamilton View Post
While I won't even attempt to explain this entirely, I might be able to offer a little insight. We've all eaten leftovers and commented about how food tastes better the next or even two days later.
I disagree. There is nothing I hate more than reheated food. Especially if it is reheated in the microwave. It has lost some of its taste and acquired new ones that do not belong in it and it generally tastes weird.
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Old 12-30-2007, 10:46 AM   #5
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Quote:
Originally Posted by Edward Hamilton View Post
We've all eaten leftovers and commented about how food tastes better the next or even two days later.
This is really true to some foods and for others not..
Its also a question of personal taste.. But I wouldn´t reheat it in a microwave owen..and I would add some extra liquid.
I like some foods the day after though, like some fried rice curries, when flavors has been aloud to sit for a while they marry even better. Got to be the same with some rums and also some infusions.
My banana/vanilla infused DePaz is 3 weeks old now and tastes good in a rum punch..but I`ll let it sit for another week or more. Its interesting to see what happens with flavors over time.

Last edited by Tiare; 12-30-2007 at 10:48 AM.
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Old 12-30-2007, 10:53 AM   #6
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Quote:
Originally Posted by Tiare View Post
This is really true to some foods and for others not..
Its also a question of personal taste.. But I wouldnґt reheat it in a microwave owen..and I would add some extra liquid.
I like some foods the day after though, like some fried rice curries, when flavors has been aloud to sit for a while they marry even better. Got to be the same with some rums and also some infusions.
My banana/vanilla infused DePaz is 3 weeks old now and tastes good in a rum punch..but I`ll let it sit for another week or more. Its interesting to see what happens with flavors over time.
I often make a large portion of meals like stew and lasagna with the intention of eating leftovers. But as was noted above, some foods like fried eggs, hot dogs or biscuits are best enjoyed hot from the stove.
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Old 12-30-2007, 11:31 AM   #7
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Quote:
Originally Posted by Edward Hamilton View Post
My bet is that tomorrow it will have continued to have changed a little more.
Yes it did change again.. but back towards where I thought that it should be. Makes me wonder if my taste buds were off. But I was doing comparisons to other rums that were consistant.
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Old 12-30-2007, 03:49 PM   #8
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Stews should actually usually sit a day or two before serving. This is especially true of spicy stews like chili con carne. Sausages are usually reheated since we eat very few raw sausages. Most are precooked or smoked. Of course, when you go to restaurants, a lot of the food is cooked ahead of time, but that's a little different.

Out of curiosity, do you know if marrying is a specific or quantitative characteristic? That is if you have one part spirit X, two parts spirit Y, and three parts spirit Z, will they marry the same if one part is half an ounce versus one part being ten gallons? Because that would make gauging how long to allow the spirits to marry a lot easier.
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Old 12-31-2007, 01:34 AM   #9
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Hi guys, nice to meet you in this legendary forum.
I was present in the old ministry, it's my first post here.

Hi Ed, we've met at the Artesian Hotel and then at the UK Rum Festival, do you remember?
Just about both that day and Blending threat, I wonder (..since october) which Rums do you blend in that funny session with Dave Broom and Tony Hart. Which criteria you've choosen for the blending?
In that case also, it was correct to let rums mix togheter for a real blend?

I arrived late for that session, if you could explain us, it's great.
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Old 01-01-2008, 09:42 PM   #10
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The blending competition in which Dave Broom, Tony Hart and I quickly blended some rums was difficult at best. The judges were from Appleton, Barbados and Trinidad so it was going to be impossible to please more than one of them at a time. Tony was fortunate to go last and pick up mistakes that both Dave and I made. But it will be a very different situation next year.

As I recall I simply added a little Angostura 1919 and some heavier rum but I made a huge mistake. I didn't taste the 1919 before I mixed them but relied on a previous taste and didn't recall how much vanilla was in that rum.
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