hectorlandaeta

Shawn: I'm interested in those bottles. Can you PM me with the details? Thanks.

Any kind of pro that has lost sleep out of a batch run that started late and went on forever in the final heart cut can appreciate what Jim brings. On the other hand, whomever thinks that the craft is limited to or more greatly influenced by the alcohol separation process just hasn't ever fed his kids out of his trade. I've alway found that ingredients, brewing methods, spicing, blending and ageing were by far more noticeable to my consumers than what type of still or method of distilling I used. In a holistic purview EVERYTHING is important, each and all details, but in a business efficiency and the bottom line have got to be balanced in too. And I can tell you something: Jim's continuous still checks in all my requirements for a still, batch or otherwise.

In the oldest rum distillery in Venezuela they use a "mother rum", a very old and very spiced -highly secret recipe- maceration from which they take larger portions for the better, more aged rums and lesser for the others. They add those portions at barreling and then age. I was told also of different macerations or "mother rums" for different characters and styles.