3 RAPID-AGED RUMS: Lost Spirits NAVY STYLE & CUBAN INSPIRED Rums! 

And what I would also be interested in, did you find the rums woodier than others? And do you know the aging methods with ultrasound?

I would love to exchange ideas with you! I love talking about it and making rum and whiskey at home😅😊

Danke!! These rums are definitely oaky, but it really depends on the batch. Are they oakier than other rums? I'd say they can be (again depending on the batch), but I feel like I've had some American rums and tropically aged rums that are just as oaky. I'd also love to exchange ideas and hear about your rums and whiskeys!

I have heard of some people (mostly hobbyists) using ultrasonic for rapid-aging, but I haven't used it myself. Have you played around with it?

Yes, exactly I have! However, I have found that it is good for starting aging. But in the long run rum becomes too woody very quickly and it's more like wood tea! I don't know if I can write to you here somehow or something! I would love to exchange ideas with you! I'm just thinking about how to do that!?

Thanks! I'm glad you enjoyed it! I can't wait either... The rums are taking longer than I want hahaha but I feel like that's always the case.

It really does depend on the batch Navy (and Jamaican)... I wish they were labeled, but some of them are really amazing! I do love Springbank!

Me too! The team there was so great! I'm happy I have a number of their bottles!

What have you tried from Lost Spirits? Unfortunately, I haven't tried any of the Leviathans, but I did manage to find a bar that still had a bottle of Umami (their whiskey fermented with salt water) and got to try that! Whenever you hear about rapid-aging systems that can replicate exactly what happens in a barrel over the course of X years in only Y days, a lot of that is just media/marketing. We know that what happens in a barrel is much more nuanced because it's dependent on so many factors that we can't control. Barrel aging is going to be different in every warehouse around the world... I mean barrel aging is even different within a warehouse. So we know you can't really say something replicates barrel aging when you can't even replicate the same exact processes in two barrels side-by-side. With all that being said, the chemical markers of the spirits made by Lost Spirits do align with those aged conventionally for two-plus decades. If you couldn't tell by how often I say "oak-infusing" instead of rapid-aging with regard to my own experiments, I also prefer to consider them different from conventionally aged spirits.

@@RobynSmithPhD I think we basically agree on all this! Technology good, spirits good, lazy media/marketing bad. 😁 So far I've tried the old Leviathan I (their own Canadian-peated malt, aged IIRC in dessert cab barrels) and one of the Abominations (which I liked much less) and one of the LA iterations of the Navy Rum.

@@differentspirits4157 Haha yes, we definitely agree on those things. Because of that, I try to help educate consumers so that they can see through lazy marketing whenever I'm given the opportunity... like my responses when friends ask "should I buy this bottle?" are usually very long answers. Not everyone wants the long answer though hahaha. Abomination Sayers of the Law was actually my gateway whiskey to peated malts and I'm so thankful for that! But just like everything that LSD released in LA, each batch was different... some were amazing, while others were okay. Unfortunately, there was no way of knowing which batch you had because it wasn't indicated on the label. The amazing batches of their Navy Rum are some of my all-time favorite rums.

.

A hard part of rapid aging is that you need to be able to keep up with it and sometimes life (or covid haha) doesn't always allow that! Please let me know what you think of Lost Spirits in Vegas! I know it's constantly evolving, but the performers are really amazing!

@jasonpullan488 Hahaha well, that's certainly an interesting question! Saccharomyces cerevisiae is the yeast used almost always in brewing, distilling, and wine-making (as well as baking). Some breweries/wineries/distilleries might co-pitch other yeast/bacteria along with s. cerevisiae to evoke other flavors. And wild fermented washes usually contain s. cerevisiae along with a variety of other microbes. Vaginal yeast infection is usually caused by an overgrowth of candida albicans. I know that some wild fermented foods/beverages can contain species of candida, but from what I've read, not c. albicans. For instance, a paper I read about brewing with non-saccharomyces yeast mentions c. tropicalis is found in a number of fermented indigenous foods and beverages in Africa. However, it didn't seem that there were any benefits to using c. tropicalis for brewing over other brewing strains like s. cerevisiae. It also mentioned that the actual pathogenicity of the candida strains should be investigated before using them. So would a wash be positively impacted by women with yeast infections peeing in it? I don't think so. Would a brew taste better because it was fermented with a porn star's vaginal yeast in addition to brewers yeast (I'm assuming the brew isn't fermented entirely using her vaginal yeast because I don't think it would have very good yield)? Most likely not. It's more likely just a novelty thing haha. I think adding agricultural waste like fruits and sugarcane stalks to muck/dunder would give you much better results than using yeast and bacteria living on/in humans. You want microbes that are tailored to fermenting agricultural ingredients rather than microbes from the human microbiome. Thanks again for the interesting question!

@@RobynSmithPhD thanks for the understandable explanation, and genuine response, I'm sorry i can't remember more, was a chance encounter 20yrs ago with a rum blender, who was from the Bahamas, but I know he wasn't talking about his native brew, but one of "Them Mainlanders" he called them.