Hey I’m Kellon, A tour guide at the River Antione Rum Distillery in Grenada. Thank you for tasting our rum. Our 69% exudes fruity aromas, but it carries an earthy, slight vanilla, and smoky flavor. Along with small hits of spices. Your videos have been really helpful to me, and I recently sent your most popular video to my boss! Hoping you can play around with our Dunder and ofcourse visit our estate for a V.I.P tour experience. Keep up the good work! We are watching, and we appreciate what you do! Thank you.
I'm fairly new to rum but have really gotten into these funkier high ester styles. Rivers is really good. The Grand Arome is very intriguing but it does intimidate me if I'm being honest. Is it a big step up in wild flavor from all the others as i keep hearing in other reviews?
The Grand Arome is definitely one of the weirdest spirits I've tasted... in a good way though! It's very different from Rivers. I wouldn't say it's a big step up in flavor from high ester rums, but rather more like a lateral step. It's super complex and the flavors are so unique. I'd definitely recommend trying it at some point in your funky rum journey!
Hi Robin, love your videos and you..!! I dont know if you've heard of carob pods which are grown on carob trees which are indigenous to the eastern Mediterranean . In Turkiye and Cyprus they make a syrup and molasse from it and sell it as a health product and alternative to sugar and chocolate. I have been fermenting and distilling some in an experimental capacity to see if it can be an alcoholic beverage. So far so good, I did my first last week. I'm having some issues with fermentation as I know there are some unfermentable sugars that wont convert. However, when I taste the wash there doesnt seem to be any sugar taste... Anyway, I can go on but would prefer if you could get back to me as I would love your professional advice on certain issues.... thanks..
Thanks so much!! Wow, a spirit from carob pods sounds so cool! I've had carob before as a chocolate alternative. How does the wash and spirit taste?? What issues can I help you troubleshoot?
@@RobynSmithPhD Im having trouble fully fermenting the carob molasses, on one ferment using bakers yeast it finished at 1.010 and the other using angel yeast finished at 1.030. Both around 7-8%. I used the spent wash in the second ferment after watching your videos on dunder, not sure if that had any effect as I used it straight after distillation...
@@cardinalverigo honestly I don’t think 1.010 is too bad! A lot of my rum washes using dunder finish around that point. 1.030 is a little too high though and it’s entirely possible that adding the stillage caused that. Are you adding any nutrients to the fermentation once it gets going?
@@RobynSmithPhD no, I don't have any, I thought the angel yeast already had some... But I did suspect it may be that, what about adding pectic enzyme, can we treat carob like fruits..?
Hey I’m Kellon, A tour guide at the River Antione Rum Distillery in Grenada.
Thank you for tasting our rum.
Our 69% exudes fruity aromas, but it carries an earthy, slight vanilla, and smoky flavor. Along with small hits of spices.
Your videos have been really helpful to me, and I recently sent your most popular video to my boss! Hoping you can play around with our Dunder and ofcourse visit our estate for a V.I.P tour experience.
Keep up the good work!
We are watching, and we appreciate what you do!
Thank you.
Thank you so much!! I would love to come visit the distillery and play around with your dunder!! What time of year would you suggest visiting?
This whole rum journey has destroyed my vision of sanitation in fermentation. If I ever brew beer I'll have to unlearn all this.
Same! This is why I don't brew beer hahaha
I'm fairly new to rum but have really gotten into these funkier high ester styles. Rivers is really good. The Grand Arome is very intriguing but it does intimidate me if I'm being honest. Is it a big step up in wild flavor from all the others as i keep hearing in other reviews?
The Grand Arome is definitely one of the weirdest spirits I've tasted... in a good way though! It's very different from Rivers. I wouldn't say it's a big step up in flavor from high ester rums, but rather more like a lateral step. It's super complex and the flavors are so unique. I'd definitely recommend trying it at some point in your funky rum journey!
You've summited. Every direction is now down.
Hahaha this is the summit isn't it!
Hi Robin, love your videos and you..!! I dont know if you've heard of carob pods which are grown on carob trees which are indigenous to the eastern Mediterranean . In Turkiye and Cyprus they make a syrup and molasse from it and sell it as a health product and alternative to sugar and chocolate. I have been fermenting and distilling some in an experimental capacity to see if it can be an alcoholic beverage. So far so good, I did my first last week. I'm having some issues with fermentation as I know there are some unfermentable sugars that wont convert. However, when I taste the wash there doesnt seem to be any sugar taste... Anyway, I can go on but would prefer if you could get back to me as I would love your professional advice on certain issues.... thanks..
Thanks so much!! Wow, a spirit from carob pods sounds so cool! I've had carob before as a chocolate alternative. How does the wash and spirit taste?? What issues can I help you troubleshoot?
@@RobynSmithPhD Im having trouble fully fermenting the carob molasses, on one ferment using bakers yeast it finished at 1.010 and the other using angel yeast finished at 1.030. Both around 7-8%. I used the spent wash in the second ferment after watching your videos on dunder, not sure if that had any effect as I used it straight after distillation...
@@cardinalverigo honestly I don’t think 1.010 is too bad! A lot of my rum washes using dunder finish around that point. 1.030 is a little too high though and it’s entirely possible that adding the stillage caused that. Are you adding any nutrients to the fermentation once it gets going?
@@RobynSmithPhD no, I don't have any, I thought the angel yeast already had some... But I did suspect it may be that, what about adding pectic enzyme, can we treat carob like fruits..?
Your Pateron per sub is off the charts.. go girl, sorry, can't afford my own coffee, so if you feel like sending a pore boy a rum to drink reach out