You took one for us. (Dang, I wish I had that box.) Your room must be be ponging of the ever present funk. It's funny how 'muck' and rotting fruit in a tropical swamp can be so appealing but to Hampden fans it's irresistible.
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Nice, perfect inspiration for this afternoon, blending cuts from last nights rum distillation, any advice on how much bourbon barrel chips to add to new make rum?
What size are the chips that you have? Or does the bag of chips include a surface area estimate per gram/ounce? How much rum are you planning to age? The surface area to volume ratio of a standard 53 gallon barrel is said to be 9000 sq mm/L (according to Cask Management for Distillers by Matt Strickland), so I would try to stick as close to that as possible!
@@RobynSmithPhD random pieces from crumbs, to thumb nail size pieces, and a couple of 5cm long 2cm wide bits, I selected the larger bits and divided between the two bottles (1ltr at 62%abv) approx 20grms in each bottle. Will check fortnightly, but hopefully I can leave them soaking for 6mths(just in time for my birthday)
Hey, long time, my banana rum turned out strong. I dont drink hard alcohol so i dont know how it tastes! My brother said it was kinda funky. Anyway i have a couple gallons. Last years peach pear mellowed out though.
Do you drink spirits if they're in cocktails? Or do you steer clear of them all together? How does it smell? Your nose can tell you a lot about a spirit without having to taste it. If you wanted to taste it, but not drink it, you could spit out the sip. A lot of distillers, blenders, and tasters use that method!
