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Old 07-05-2010, 01:39 PM   #1
lalie003
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Default Demerara Rums - technical information

hi there!

I am trying to find technical information about demerara's rums!



To make it simple I posted this message here to delete those "????"

If you know any other mark don't hesitate ;-)

I olso know that diamond use metel coffey still and Brigs Gin still but for what ?

cheers

also...this forum rocks
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Old 07-05-2010, 05:31 PM   #2
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Skeldon - Copper Pot
Blair Mont and Rose Hall - both copper column stills
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Old 07-05-2010, 10:12 PM   #3
Hank Koestner
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Since this is a good chance for info on stills, is there any website, book, or publication that lists the many stills and some info about each?
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Old 07-06-2010, 05:28 AM   #4
lalie003
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ok thx for these answers!

do you know the mark name of blair mont and rose hall?

is their any other mark?

maybe after that we should find a photo of each still and try to find what are the flavour that are produced!

After that i will try to find who bottled skeldon's, Blair mont....

cheers
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Old 07-06-2010, 10:53 AM   #5
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Well, you got that from Paul. I don`t have any additional info unfortunatly. Its an interesting topic about which still produces what in flavor.

As for who bottled what - there are more than one private bottler, so its hard to know. All i know really, is that these demeraras are awesome and that you can get them from Roberto`s shop here.

Which i`m sure you know already
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Old 07-06-2010, 11:45 AM   #6
lalie003
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by looking carrefully on certain bottling of velier and bristol I found this:



the right column

I really don't know what to believe!
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Old 07-07-2010, 04:10 PM   #7
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Can you explain a little bit more what you mean?
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Old 07-08-2010, 12:33 AM   #8
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Default Rose Hall

Just a word about Rose Hall. The Rose Hall sugar plantation is on the east bank of the Canje River, and should not be confused with Rose Hall Town - which is on the lower Corentyne - especially as the two are only about 12 miles apart.
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Old 07-08-2010, 01:13 AM   #9
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When I think of stills I don't try to associate flavors with the stills as that is often more a function of the fermentation and distillation proof, though a single copper pot still will generally yield a more robust, heavier rum, but that that same still and start with fermented refined sugar and the condensate will be much lighter and belie the type of still.
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Old 07-08-2010, 05:05 AM   #10
lalie003
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I do those research in an historical point: just to know more about those fantastic products.

On the board I did you will find on the left side what I think (by my research) is the historical still and on the left what I found on some differents labels...So I am asking if some body can confirm all the left column!

By the way I have difficulties to find rums distilled in the wooden coffey still, so if you know some rums who has been made in this still don't hesitate.

cheers
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