4 NOLA Rums from 3 Distilleries: Roulaison, Atelier Vie, & Porchjam

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I went to Mardi Gras this year and grabbed some delicious rums made by distilleries in New Orleans! Each rum is so different from the others even though they're all made from locally sourced sugarcane.
Roulaison Traditional Pot Distilled New Orleans Rum:
- 44% ABV
- Grade B molasses fermented for 10-12 days with dunder
- Double pot distilled
- Unaged
Atelier Vie Calio Rum Unaged & 2 year old:
- 45 % ABV
- Blackstrap molasses fermented for 1-2 weeks with dunder
- Double pot distilled
- The 2 year old rum was aged in a 15 gallon ex-whiskey barrel
Rhum Pou Moun-La Turning Tables NOLA limited edition:
- Produced at the Prochjam Distillery
- 50 % ABV
- 100% sugar cane juice
- Pot and column distilled
- Rested in demijohns
Cheramie Rum Video: • NEW ORLEANS CANE JUICE...
Atelier Vie Riz Rice Whiskey: • What do RICE WHISKEYS ...
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Опубликовано:

28 мар 2024

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Комментарии : 12

@differentspirits4157 3 месяца назад

Yessss please spread the word about Louisiana rum. It's still a very young industry but the good ones are *really* good.

@RobynSmithPhD 2 месяца назад

I'm very excited about the potential for the LA rum distilleries since they're surrounded by cane! The ones I've had are very good and there are more I still need to try. I wonder if they'll start to develop their own unique style... I know it's hard for the small distilleries to source fresh pressed juice (and even higher-grade molasses) from the huge mills. But I wonder if that will start to change as LA rum builds a reputation for itself.

@warrenluke627 3 месяца назад

Now my mouth is watering for a taste of rum, very nice Robin.

@Miata822 3 месяца назад

I am overdue for a visit to NOLA. It's been too long. Will be interested in anything you learn about resting spirits in glass vs. aging in wood. I've heard that new made spirits relax a bit, but in a matter of days, not weeks or years.

@RobynSmithPhD 2 месяца назад

I would believe that there's some subtle changes as the distillate reaches an equilibrium mostly in the orientation of the molecules within the bulk liquid. This could potentially influence the way we perceive the flavor profile. But I agree, I think that happens over a shorter time frame. I'm pretty sure in the context of the Rhum Pou Moun-La resting in demijohns, that was more so done because they finished distilling the rum and were waiting on things like label approvals etc.

@bdwilcox 3 месяца назад

Next tasting review: oyster shells* (*hepatitis free). BTW, if you're wondering where that plastic is, its probably stuck under the stove or refrigerator by now.

@RobynSmithPhD 2 месяца назад

Hahaha Sally hid the plastic in the couch cushions, but you're 100% correct that these items (and their toys) end up under the stove and fridge. I would bet a lot of money that there are non less than 20 springs hidden there right now.

@RumCzar 3 месяца назад

Video pitch. Rum makers use barrel aging to basically add sweetness from wood sugars (greatly simplified). Rum, made from sugar (yes yes sugar turns to alcohol), in the end, needs added sweetener, from wood. And in the process, a lot of the original rum or agricole flavors get replaced by woody whiskey flavors. Is there no scientific way to have rum gain desired sweetness sans wood? You know where I'm going. Let's go there, in a bold video.

@RobynSmithPhD 2 месяца назад

Just to make sure we're on the same page, do you want me to make a video about rums that have been dosed with sugar?

@RumCzar 2 месяца назад

@@RobynSmithPhD If the goal is to sweeten rum, there's gotta be a more straightforward and transparent and honest (and less woody) way to do that than to just turn unique and exciting and flavorful rum into whiskey. I just did a side-by-side of Neisson Blanc vs Neisson Vieux, and the results of aging on the Blanc flavor, just for some sweetness, is horrendous, and just a bizarre choice. So, yeah, I'd rather make a flavorful Blanc tastefully sweetened than make another whiskey reminiscent of rum. (Of course, some unaged rums are quite boring and aging can turn them into something more interesting. Mount Gay comes to mind.) What's your take? Is using wood sugar the best use of science here?

@RobynSmithPhD 2 месяца назад

@@RumCzar I don't disagree with you there! I tend to gravitate towards unaged rums because I don't always love the oak impact... it can be way too overpowering and then it just tastes like oak extract. Honestly, I think producers are aging their rums because they want to appeal to the whiskey consumers rather than to add sweetness to the rums. But I don't want to speak for all rum producers. I'm sure there are some that use aging as a way to enhance their rums flavors. I've never tried just adding sugars that are extracted from oak (xylose, arabinose, mannose, glucose, galactose) into an unaged rum... I'd imagine it might just taste similar if you added regular table sugar depending on the purity of the wood sugars. It would be cool to test out though! Aging is super complicated and transforms spirits through so many different pathways... adding sweetness is just one tiny part of it. I'll be posting a video soon (hopefully) on the science of maturation!