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  1. Hey guys, I'm in a bit of a pickle. A few months back my boss approached me and said he wanted me to make a white rum that could be a substitute to Bacardi, which could compete in house rum market. I've never made rum before,but i told him I could do it. Couldn't be that difficult......right? So fast forward a few months later, countless hours of research and a few failed attempts, I am now the stage where i am happy with the taste. I am using a half molasses half sugar wash with ec-1118. Striping it and then running through our 4 plate column still. After that i filter it and age it on natural oak chips. After a week on the chips it tastes amazing. Smooth and creamy with a hint of vanilla. Its at this point i am a little bit stuck. I have tried few methods of carbon filtering, but so far the color still remains. I ran it through our system we use for vodka, which is just a water filtering machine with a carbon filter housing. No luck with this method as the color was still there. I'm thinking there might not be enough contact time, so then I used pulverized carbon and added it to the rum. I filtered out the carbon, however the color still remains. Is there a special method to remove the color? Maybe even a special type of carbon that I need to be using? Any input would be greatly appreciated as i would love to get my boss and the sales team off my back.
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