Opinions on the best way to make rum

[Troy]

What are your opinions on the best way to make rum?

Sugarcane juice vs. molasses, new barrels vs. used for aged rums, if used then what type of used barrel?

Any particular type of sugarcane as the source? Any opinions on organic?

Filtration?

[Edward Hamilton]

The best way to make rum depends on what kind of rum you want to make. Certainly fresh sugar cane juice makes a very different rum from say molasses, but the quality of the raw ingredient is one of the factors in making rum. The choice of raw material has more to do with what is available, for example, you won't be able to make rum from sugar cane juice in Kentucky because sugar cane won't grow there.

Fermentation and distillation are also keys areas to explore. How high of proof do you want or need to distill to? And then how much rum do you want or need to make in order to be cost effective?

Barrels are another factor, I would try to use the newest barrels I can find. Old barrels don't impart as much flavor to the spirit, but cost is always a factor. I would consider using sherry or casks used for another low alcohol spirit to finish the aging process, but all of this takes time and experimentation. I've yet to see anyone making exceptional rum in their first, second or even third year. I've met men who have been distilling spirits for years but haven't mastered the art of making sugar cane spirits after several years thought they are learning as they go.

Organic is great, but more important is sustainable agriculture. Farmers need to keep the soil in good condition or the whole process of organic farming isn't sustainable.

I know I haven't given you the easy answers but the fact is there are no easy answers just as there is no best rum for every occasion. The diversity of this spirit is what has driven me to research it for more than ten years and I'm still learning.

[Troy]

Thanks Edward. I expect that it will take many years of experimenting to get it down. Plenty of tasting as well.

My goal is to start out on as close to a good path as possible for each type of rum I make. I'll have to experiment and build on my knowledge from there.

I plan on making several different types of rums. I'd like to get some opinions on what production methods work best for different types of rums. For example, with a premium aged rum would I be best experimenting with fresh juice or molasses? Would it be a better rum in your opinion if I bought brand new oak barrels or barrels that have been used for sherry? Ignore the cost part of the equation for the moment. Right now I just want to figure out how to make excellent rums of different types.

I have the option of using molasses or sugarcane juice in my location. It is my understanding that with sugarcane juice you do not need to distill out as many impurities. This seems to me that it would lead to a potentially more flavorful rum. Is that correct?

I have read that you can get more flavor with a slow fermentation process as well. Is that true as a general rule?

I like the idea of organic. I know that I can source organic juice as well as molasses. I'm not sure how you go about verifying that it is grown with sustainable processes. If there is an organization that certifies sustainability I would be very interested in sourcing from an organic sustainable grower.

[DemeraraDrinker]

Near the Demerara river.

[Troy]

I want to do some spiced rums to start. I love most any rum that I've soaked bananas or some other fruit in for a few days.