I really liked what Privateer was doing under Maggie, I have not tried anything since she left. What she did showed a lot of promise, and the Distiller drawers were really unique.
Maggie is very cool! I think Privateer is a really good gateway rum for bourbon drinkers... the expressions that I've tried recently have really similar notes to bourbon because of the new charred American oak.
American rums are really turning out to be a fun sub category. Every state is creating something unique. I'll say louisiana and Florida are my top favorite states to buy from. Privateer is fantastic along with Three of Strong Spirits.
I'm super excited about the category! I know there are a lot of craft distilleries making rum, but I'm happy when I find craft distilleries dedicated to just making rum. Since LA and FL are filled with cane, it would make sense that they would/could produce some great rum. Any FL rum distillery recs?
I always enjoy your tasting rum reviews. I know this has not been in your wheel house. There a lot of us home distillers. Would love to hear your ideas on how to make a great tasting rums.
I have lots of ideas on how to make great tasting rums! It just depends on what you consider a great tasting rum to be! I think that's what makes home distilling so fun... you get to try to make something tailored specifically for your palate!
I guess I need to pop over to Patreon and see what's cooking. I've been both travelling and pouting over some funky rum I made that started out floral/fruity but went flat and grassy as it sat in glass for a couple months.
Was this a different rum from what I tasted of yours? Depending on what ABV it's at, I wonder if proofing down might help bring out those fruity and floral notes again? I'm sure those esters are still in there!
Great channel! I love it! I just read your blog post on pH and I was surprised. It sounds like ethanol and water both have a pH of around 7 but whisky's pH is close to 4? That seems like a very counter-intuitive result. Is oak aging turning something neutral into something acidic?
Thanks!! Acetic acid is most likely the compound responsible for whiskey's low pH (it's the most abundant acid in whiskeys). There is a little bit produced during fermentation that comes through distillation, but the concentration increases a lot during maturation because of oxidation reactions (namely, ethanol oxidation) and extraction/degradation of oak compounds. There are also small quantities of other acidic compounds extracted from the oak. This is why whiskey's pH is close to 4!
And finally, I loved your post on mouthfeel! And I have a follow-up question. What causes viscosity? In general, spirit expressions with higher viscosity appeal to me more. They seem thicker, richer, more concentrated, sometimes even syrupy in a good way. And I'm trying to figure out what causes increased viscosity. It seems like higher ABV, certain types of sherry finishes, and certain types of oak (maybe virgin oak) can all add viscosity? Also, there may be some cheats possible...like maybe sugar or glycerin or boise can add viscosity? What do you think? What factors impact viscosity?
Thanks! Wow, what a great question! I also love higher viscosity spirits... there is nothing better than a silky mouthfeel! I get so disappointed when I try a spirit that has good flavors, but a thin mouthfeel. In short, there is a lot that can impact mouthfeel! You're on the right track... all the things you listed can impact the mouthfeel. Additives can definitely add body... I tend to gravitate towards spirits that are additive-free, but there's not always that much transparency with every brand, so often you just don't know. Also, chill filtration can remove some of the larger compounds that add to the mouthfeel of spirits. Assuming there aren't any additives, the viscosity of a spirit changes with ABV and congener concentration. The viscosity of ethanol and water mixtures peaks between 40-50% ABV, but congeners play a big role in viscosity. Higher ABV spirits tend to have higher congener concentrations, which typically increase viscosity. But mouthfeel is more than just the viscosity of a spirit... your saliva and the way it interacts with the spirit dramatically impacts perceived mouthfeel! So that makes things even more complicated!
![[Part 1] ทารกน้อยถูกทิ้ง👶 หญิงชราเก็บขวดขายเลี้ยงดูเขาจนโต #โลกการละคร](http://i.ytimg.com/vi/nPTDvFCExks/mqdefault.jpg)
I really liked what Privateer was doing under Maggie, I have not tried anything since she left. What she did showed a lot of promise, and the Distiller drawers were really unique.
Maggie is very cool! I think Privateer is a really good gateway rum for bourbon drinkers... the expressions that I've tried recently have really similar notes to bourbon because of the new charred American oak.
I appreciate you breaking it up into chunks
I'm happy to hear that!
Also great post about distillation cuts--very helpful!
Thanks so much! I appreciate all the love you're giving my channel!
Thanks! Good for you, have a suplier holiday!
Same to you!
This... might be my favorite Privateer ever? It gave me intense pear brandy vibes, of all things.
I agree with you! Best Privateer I've ever tasted!
American rums are really turning out to be a fun sub category. Every state is creating something unique. I'll say louisiana and Florida are my top favorite states to buy from. Privateer is fantastic along with Three of Strong Spirits.
I'm super excited about the category! I know there are a lot of craft distilleries making rum, but I'm happy when I find craft distilleries dedicated to just making rum. Since LA and FL are filled with cane, it would make sense that they would/could produce some great rum. Any FL rum distillery recs?
You should try Circle Hook out of Mississippi they are doing some really great stuff
I always enjoy your tasting rum reviews. I know this has not been in your wheel house. There a lot of us home distillers. Would love to hear your ideas on how to make a great tasting rums.
I have lots of ideas on how to make great tasting rums! It just depends on what you consider a great tasting rum to be! I think that's what makes home distilling so fun... you get to try to make something tailored specifically for your palate!
I guess I need to pop over to Patreon and see what's cooking. I've been both travelling and pouting over some funky rum I made that started out floral/fruity but went flat and grassy as it sat in glass for a couple months.
Was this a different rum from what I tasted of yours? Depending on what ABV it's at, I wonder if proofing down might help bring out those fruity and floral notes again? I'm sure those esters are still in there!
@@RobynSmithPhD Yes, same. There is little left but I will try again soon with more lively muck.
Great channel! I love it!
I just read your blog post on pH and I was surprised. It sounds like ethanol and water both have a pH of around 7 but whisky's pH is close to 4? That seems like a very counter-intuitive result. Is oak aging turning something neutral into something acidic?
Thanks!! Acetic acid is most likely the compound responsible for whiskey's low pH (it's the most abundant acid in whiskeys). There is a little bit produced during fermentation that comes through distillation, but the concentration increases a lot during maturation because of oxidation reactions (namely, ethanol oxidation) and extraction/degradation of oak compounds. There are also small quantities of other acidic compounds extracted from the oak. This is why whiskey's pH is close to 4!
@@RobynSmithPhD Thank you! That's so helpful and makes good sense!
And finally, I loved your post on mouthfeel! And I have a follow-up question. What causes viscosity? In general, spirit expressions with higher viscosity appeal to me more. They seem thicker, richer, more concentrated, sometimes even syrupy in a good way. And I'm trying to figure out what causes increased viscosity. It seems like higher ABV, certain types of sherry finishes, and certain types of oak (maybe virgin oak) can all add viscosity? Also, there may be some cheats possible...like maybe sugar or glycerin or boise can add viscosity? What do you think? What factors impact viscosity?
Thanks! Wow, what a great question! I also love higher viscosity spirits... there is nothing better than a silky mouthfeel! I get so disappointed when I try a spirit that has good flavors, but a thin mouthfeel.
In short, there is a lot that can impact mouthfeel! You're on the right track... all the things you listed can impact the mouthfeel. Additives can definitely add body... I tend to gravitate towards spirits that are additive-free, but there's not always that much transparency with every brand, so often you just don't know. Also, chill filtration can remove some of the larger compounds that add to the mouthfeel of spirits.
Assuming there aren't any additives, the viscosity of a spirit changes with ABV and congener concentration. The viscosity of ethanol and water mixtures peaks between 40-50% ABV, but congeners play a big role in viscosity. Higher ABV spirits tend to have higher congener concentrations, which typically increase viscosity. But mouthfeel is more than just the viscosity of a spirit... your saliva and the way it interacts with the spirit dramatically impacts perceived mouthfeel! So that makes things even more complicated!
@@RobynSmithPhD Awesome answer! Thank you!