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Found 5 results

  1. A growing distillery in the Peruvian Andes is looking for distillers interested in a 2-3 month work exchange. We are a craft distillery working with small scale sugar cane growers to produce Caña Alta, Peru's finest Cañazo (similar to Rhum), as well as our own botanicals for macerations and beyond. Destilería Andina is located in Ollantaytambo, half-way between Cusco and Machu Picchu, a perfect location for exploring Andean culture, archaeological sites and hiking on your days off. Looking for knowledge of fermentation, botanicals, blending, aging, product development, marketing and of course distillation. We provide housing and a stipend. For more information write haresh@destileriaandina.com. Visit our website www.destileriaandina.com.
  2. Vatting and Bottle Shock

    Many people and books talk about bottle shock, and how 3 months in the bottle greatly improve the spirit as it gets its initial oxidation, rest, and mingling of chemical components. The ADI book Distiller's Guide to Rum suggest the greater part of 3 months for storage after bottling before selling, and we have definitely noticed a marked improvement in our spirits from the day they went in the bottle till a few months later. With that being said, does anyone have experience in the time of vatting making a real improvement? Example. If we have to release a product in 3 months, will it be more beneficial to blend and vat the barrels for 3 months, then bottle and sell immediately; blend and vat for 1 month then bottle and allow rest; or allow equal vat and bottle times? Eg. Does the best mellowing happen from blending in the steel vat or resting in a bottle? Thanks for the help!
  3. Rhum Agricole/Cachaca Yeast?

    Does anyone here have a specific yeast they use/suggest that stands out in creating the flavor profile of a classic grassy agricole or cachaca?
  4. Non-centrifugal cane sugar

    Similar to my post on cane juice, I am seeking a sugar source for rum fermentation as un-refined as possible. The least heat treatment, least separation, etc etc. There's the obvious thread about panela in the forum, but what about other cultural un-refined sugars? Muscovado, Sucanat, Rapadura, Demerara, and Turbinado come to mind. Does anyone (either on the sugar side or distilling side) have experience with these and Panela? How do they differ? Extending from that, I know sugar daddy is big here for panela, does he or anyone else stock Sucanat and Muscovado?
  5. Frozen Cane Juice

    So I would love to make an agricole style rhum, but know that cane juice is basically only stable for a few hours, with all the agricole producers essentially situated on cane plantations. That being said I feel like I have heard of frozen cane juice, and was wondering if anyone knew if it was viable to get a shipment of cane juice essentially flash frozen at the source, which could then be quickly melted down and pitched for a fermentation? On a similar vein, is it possible to get a shipment of cane itself and press it in house for the juice? (Though that sounds like more trouble then it's worth)
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