Revival rum Posted June 13, 2021 Share Posted June 13, 2021 I am exploring styles of rum for a new venture. Some advice regarding pamela will be much appreciated. Link to comment Share on other sites More sharing options...
Silk City Distillers Posted June 13, 2021 Share Posted June 13, 2021 Not sure, I don’t think there is any historic / distinctive crystal sugar based rum style. Crystal sugar was far too expensive. Most everyone using crystalized sugar (raw or refined) is American at this point. So perhaps - New American? Link to comment Share on other sites More sharing options...
Revival rum Posted June 14, 2021 Author Share Posted June 14, 2021 Thanks Silk City, it sounds like using pamela is fairly new in the rum world? Even molasses over here is getting fairly expensive. Link to comment Share on other sites More sharing options...
JustAndy Posted June 14, 2021 Share Posted June 14, 2021 What country are you in? In the US you can get away with calling it rum but in many other countries it would not be allowed. Link to comment Share on other sites More sharing options...
Revival rum Posted June 15, 2021 Author Share Posted June 15, 2021 I'm in the UK and I'm not sure. Link to comment Share on other sites More sharing options...
BuffaloBink Posted June 15, 2021 Share Posted June 15, 2021 What would it be called in other countries? Link to comment Share on other sites More sharing options...
JustAndy Posted June 15, 2021 Share Posted June 15, 2021 In the EU I believe it would be labelled 'Spirit Drink'. It has come up a few times in the rum world, dig around online and you'll see some reference to it. If the EU is a market for your product I would look deeply at the regulations and speak with the authorities before proceeding, obviously every country has it's wrinkles. Link to comment Share on other sites More sharing options...
Revival rum Posted June 15, 2021 Author Share Posted June 15, 2021 6 minutes ago, JustAndy said: In the EU I believe it would be labelled 'Spirit Drink'. It has come up a few times in the rum world, dig around online and you'll see some reference to it. If the EU is a market for your product I would look deeply at the regulations and speak with the authorities before proceeding, obviously every country has it's wrinkles. Sounds like a non starter then. Link to comment Share on other sites More sharing options...
Silk City Distillers Posted June 15, 2021 Share Posted June 15, 2021 The solution to high molasses pricing, is simply to buy more molasses. I know more than one small distiller who has moved from drum to tote and then to tanker, achieving significant cost savings with each step. I would assume that if exporting to broad EU is your goal, you aren't going to be working with buckets. While lower bulk pricing is true for many commodities, it's surprisingly so for molasses. The other consideration, if freight is a major price driver for you, consider running the numbers on stepping up to higher grade molasses, which would have a higher product yield compared to lower fermentable blackstrap. While it's more expensive, there may be a total cost savings for you once you consider sugar % and freight costs. Link to comment Share on other sites More sharing options...
Revival rum Posted June 16, 2021 Author Share Posted June 16, 2021 13 hours ago, Silk City Distillers said: The solution to high molasses pricing, is simply to buy more molasses. I know more than one small distiller who has moved from drum to tote and then to tanker, achieving significant cost savings with each step. I would assume that if exporting to broad EU is your goal, you aren't going to be working with buckets. While lower bulk pricing is true for many commodities, it's surprisingly so for molasses. The other consideration, if freight is a major price driver for you, consider running the numbers on stepping up to higher grade molasses, which would have a higher product yield compared to lower fermentable blackstrap. While it's more expensive, there may be a total cost savings for you once you consider sugar % and freight costs. I briefly explored finding a supply of high test (A molasses) here in the UK but I didn't have any luck. Link to comment Share on other sites More sharing options...
Galapadoc Posted June 16, 2021 Share Posted June 16, 2021 Are you referring to panela, as in the brown, crystalized, relatively moist, sugar common throughout Latin America? Link to comment Share on other sites More sharing options...
Revival rum Posted June 16, 2021 Author Share Posted June 16, 2021 Yes I am, unfortunate typo. Link to comment Share on other sites More sharing options...
Galapadoc Posted June 16, 2021 Share Posted June 16, 2021 I'm sure autocorrect will ultimately lead to an all out shooting war. 💥 Link to comment Share on other sites More sharing options...
Revival rum Posted June 16, 2021 Author Share Posted June 16, 2021 Let's hope not 🤞 Link to comment Share on other sites More sharing options...
Sugar Daddy Posted June 25, 2021 Share Posted June 25, 2021 We have been distributing Panela for 10 years, and can give you plenty of information. Message me. Not sure on the EU regulations but a lot of people are using it all over the USA and worldwide. Not sure why it would not be rum though? It’s simply dehydrated cane juice from sugar cane. No different than molasses would be a biproduct. Molasses is used in something like 97% of rum out there so maybe folks want an alternative, and don’t live in cane country (like us in Florida that can source fresh pressed juice from our farm) that want something different. Cane juice goes bad in 24 hours so Panela is the closest alternative. Just my $.02 Link to comment Share on other sites More sharing options...
ViolentBlue Posted June 28, 2021 Share Posted June 28, 2021 I'm not aware of anyone using Panella on a craft or commersial scale, but there has to be someone. if its made from cane it is a legitimate source for making rum, I would have to imagine it would be similar to making rum from cane syrup, but with perhaps a bit more toasted or caramel qualities Link to comment Share on other sites More sharing options...
Sugar Daddy Posted June 28, 2021 Share Posted June 28, 2021 Correct there are dozens of distilleries using it. We have folks buying full truckloads 40,000 lbs+ at a time. It is evaporated into a syrup, then dried into blocks (and/or grinded). It is very similar to syrup except with an infinite shelf life which is important in warm/tropical climates. Link to comment Share on other sites More sharing options...
Silk City Distillers Posted June 28, 2021 Share Posted June 28, 2021 What @JustAndy says above is the crux of this. Some countries specifically state molasses, and don't include the broader set of cane sugar types like the US does. Link to comment Share on other sites More sharing options...
Sugar Daddy Posted June 28, 2021 Share Posted June 28, 2021 All good. I’m not planning to research European rum laws. We move almost all of our stuff right here in the USA & Canada eh!. If anyone needs any let me know. Pretty well at sold out @ capacity for the next couple months (damn COVID) but would love to discuss. Europeans (apparently) and most Americans are missing out. Cheers! Link to comment Share on other sites More sharing options...
Revival rum Posted June 29, 2021 Author Share Posted June 29, 2021 I am waiting for Her Majesty's revenue and customs to give me their opinion as to whether rum can be made from panela. As I interpret the law it can, but it always pays to get the official verdict. Link to comment Share on other sites More sharing options...
Silk City Distillers Posted June 29, 2021 Share Posted June 29, 2021 Was a fun post over at Stilldragon a year or so back with some interesting legal strategies around aligning to the “syrup” requirement in the EU regulations. I mean, you are simply reconstituting dehydrated cane juice into syrup as a precursor to actually making the rum. Link to comment Share on other sites More sharing options...
Revival rum Posted June 29, 2021 Author Share Posted June 29, 2021 Exactly how I see it too. Link to comment Share on other sites More sharing options...
Black Creek Posted July 3, 2021 Share Posted July 3, 2021 100% Panella in my craft distillery from Sugar Daddy. Waiting on next shipment. Makes an excellent rum. Link to comment Share on other sites More sharing options...
Revival rum Posted July 4, 2021 Author Share Posted July 4, 2021 A little off topic, but how does the cost per unit of alcohol compare with molasses in the U.S.? Link to comment Share on other sites More sharing options...
Squarrel Barrel Posted July 12, 2021 Share Posted July 12, 2021 On 7/3/2021 at 1:07 PM, Black Creek said: 100% Panella in my craft distillery from Sugar Daddy. Waiting on next shipment. Makes an excellent rum. Do you use any backset or other adjustments for pH buffering and yeast nutrition, or does the panela have enough of that already? Link to comment Share on other sites More sharing options...
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