Bsbc

Hey Rumbumm. We have a spring on the property that flows through limestone and pops out at about ph 9.5. As it is lacking in other minerals it’s buffering capacity is a little lower then needed when using over 30% backset. I have played around with a few forms of lime over the years and now use hydrated lime. Cheap and readily available.

Hi RumBumm The cask where 200l bourbon casks, sent to SA used for single malt, then sent down under and re-coopered. A year on and I think I made a good choice getting them shaved, toasted and recharded. Still very light in colour and some aromatics from the barrel coming into play. The plan for this years rum is going into 200l casks out of Scotland that started there life off as bourbon barrels and have had a few fills, then into shaved n toasted French oak red wine casks till there ready to dump. if you are using ex wine barrels I’d have them re-coopered ASAP after the wine Is dumped to avoid sulfuring them. They don’t take long to go bad, once they start to turn vinegar forget about em.

Hi JustAndy thanks for the reply. All the info the cooper has is they come from a whiskey distillery in South Africa where they spent about 10ish years. My 2 concern with rejuvenated casks is I don’t want my rum tasting like a whiskey and the new wood tannins. Would steaming and rinsing the rejuvenated casks with hot water help get ride of new tannins and the smoke? Or am I worrying over nothing? If they smell good? Thanks

Hi all, My cooper has given me 2 options for filling my first batch of rum. The rum is a slow wild fermented molasses based rum with a heavy profile and wide cuts. My options are 3rd to 4th fill ex whiskey barrels as is or have them re shaven and re charred? He has assured me the rejuvenated casks would not over power the rum flavour, but he mainly deals in wine casks. As I would like the first batch to have a nice age statement, around the 10 to 12 years I’m not sure on the choice. Any advice or Information would be much appreciated. Thanks

Hi guys and gals I’m a grape grower and wine producer from WA. I’m looking to value add to the business by producing grape spirits from the pressings and rum during the hotter months of the off season. Thanks from Bsbc