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AndrosGold

Sugar cane syrup vs. molasses

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Hi all, 

 

Is anyone out there making rum with cane syrup instead of molasses? If so, any plus/minus to the cane syrup? I'm aware of shelf stability and all that in regards to molasses, but are there any other significant kickers to cane syrup vs. molasses? Much appreciated!

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I had the pleasure of working with cane syrup some years ago. The distillate it yields is DELICIOUS! I'm not well versed in rum, but I found it less petrol-y if that makes any sense. The sweetness really carries over nicely. I think it is prohibitively expensive when compared to molasses, though. Really made an unforgettable spirit. 

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3 hours ago, bluestar said:

Rhum agricole.

I thought Agricole was done with fresh pressed cane juice that starts fermenting almost immediately

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Yes @bluestar, I'm not looking to do Rhum agricole primarily. I may do a small batch to create a seperate product, but I'm mostly going to be pressing the cane juice, then creating a syrup from the juice with big kettles/cookers. I'm aware that it may not be a necessary step, seeing as I will already have fresh cane juice and could easily make rhum agricole at that point, but it's the approach that I'm looking for in regards to profile from the distillate. 

 

There's plenty out there in the way of describing rhum agricole vs. rum from molasses, but i'm mostly interested in rum from molasses vs rum from cane syrup.

 

Any additional thoughts? 

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8 hours ago, AndrosGold said:

Yes @bluestar, I'm not looking to do Rhum agricole primarily. I may do a small batch to create a seperate product, but I'm mostly going to be pressing the cane juice, then creating a syrup from the juice with big kettles/cookers. I'm aware that it may not be a necessary step, seeing as I will already have fresh cane juice and could easily make rhum agricole at that point, but it's the approach that I'm looking for in regards to profile from the distillate. 

There's plenty out there in the way of describing rhum agricole vs. rum from molasses, but i'm mostly interested in rum from molasses vs rum from cane syrup.

Any additional thoughts? 

Yes, of course. I actually like some of the rhum agricole, with their herbaceousness. I haven't liked most of the syrup-produced rums I have tried. Some of the Guatemalan rums are produced that way. None of the craft rums of that type have impressed me, but admittedly, 1) I haven't tried many, and 2) I am a fan of rums with strong molasses-derived flavors, like Jamaican and Barbados.

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