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Palmer Tropical Rum

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    Dunedin, FL
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  1. We also settle to clarify. It's surprising the amount of ash and much that settles out. Flavor seems cleaner, ferments more stable, and not as much sludge carried into the still for stripping. May matter less when the bain marie still is used, but right now we are direct heat with electric elements, and less to possibly scorch is better. We rack off in the settling tanks using racking canes now, but may entertain dropping out the bottom once we get to using settling vessels with a bottom outlet/cone.
  2. They are suggesting a product called Acid #5 by 5-Star. Same company that makes Star-San. I assume you want to use the #5, not the Star San Sanitizer.
  3. Question for Joe @Dehner Distillery ... When sourcing these natural flavors, do all your suppliers give you a Flavor Ingredient Data sheet? Wondering if this is the case or that the GRAS statements cover this when some do not state what their "trade secret" parts of the mix are. We do not want to use artificials either, and have not used purchased flavors yet, but what the producers provide and what the TTB is asking for always do not match :-) (not that the TTB work is ever easy)
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