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Old 12-26-2007, 11:18 PM   #11
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Lead on Mad Scientist...It's ALIVE
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Old 12-26-2007, 11:21 PM   #12
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Quote:
Originally Posted by Matusalem View Post
I a little bit confused. There isn't a need for you to accept or become comfortable with these rums. I'm curious, do you feel a sense that you should gravitate to these rums because many others do or can you better explain your position?
This is very much about trying to fit the tastes of others as well as my own preferences. Naturally I am also looking towards formulas for commercial success. But my first tendency has been to develop flavors that I personally find pleasing. That may not be the best formula for commercial success.
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Old 12-26-2007, 11:24 PM   #13
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Are you off the roadf a bit?
I do not have a storefront. Visits are by appointment only. Give me a call!
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Old 12-26-2007, 11:28 PM   #14
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Originally Posted by Rum Runner View Post
Lead on Mad Scientist...It's ALIVE
Since I let the cat out of the bag... I have patents pending on wood in the bottle as a continued aging (and marketing) technique once the customer gets the bottle.

The concept is to keep it ALIVE for the customer to set bottles aside to AGE at home.
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Old 12-26-2007, 11:39 PM   #15
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I understand your need for commercial success, and in that way you might want to try to make a rum that would appeal to the masses. The good news is that rum is getting much more exposure now and more people are educating themselves. I think as time goes on there will be a sizable market for rums of all types. Your larger task might be informing the public at large about your products. We will help, of course!
And, this idea you have of creating a rum that would age in the bottle is fascinating. You have got my attention.
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Old 12-26-2007, 11:42 PM   #16
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Daniel...You may in fact find that people like your product on the face of it!
Your anxiety level is understandable. I suggest "Square Breathing" and a good "tot" to help squelch the "Hibbie Jibbies".
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Old 12-27-2007, 12:41 AM   #17
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Originally Posted by Matusalem View Post
I a little bit confused. ****
Might you try blending one of them downwards with a dry component?
I'm sorry if my posts were a bit confusing. I have been posting DURING the actual blending and sharing with all of you some of my mental processes.

My rums tend towards the dry, but I do sometimes feel the pressure to do something sweeter (by blending in more caramel).
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Old 12-27-2007, 12:42 AM   #18
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Originally Posted by Rum Runner View Post
I suggest "Square Breathing" and a good "tot" to help squelch the "Hibbie Jibbies".
I cannot help but do a fair bit of "totting" during blending.
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Old 12-27-2007, 02:03 AM   #19
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Dan, as I told you during my visit, I'm someone who appreciates both the dry and the sweet.

Your rums are great the way they are, and they have a market. I don't think that the majority of your rums are targeted at the "I'll have a Cosmo" crowd, so I don't think you need to focus on them too much.

That being said, having sampled what you've done thus-far with your sugar-cane rum, it is by far the sweetest that you have, and yet still clings to the expected other qualities that make Temptryst rums Temptryst rums. My brother, who we both know is much more interested in the sweeter variety of liquors, thought it was excellent and commented on the way back to my parents' house that it was something he would definitely want to buy when available.

Me? I like it all. From Zacapa to Estate to El Dorado to Brugal to Temptryst to Pyrat. Probably my favorite thing about rum is the breadth of possibilities available to me, the imbiber and you, the creator.
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Old 12-27-2007, 02:04 AM   #20
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Oh, and if you need a small market sampling panel for dry vs. sweet, my brother and I would be happy to offer our services.
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