PA_JoeDistiller Posted April 5, 2016 Share Posted April 5, 2016 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? Link to comment Share on other sites More sharing options...
Sorghumrunner Posted April 5, 2016 Share Posted April 5, 2016 I love the Panela sugar. It's definitely different than molasses based rum, likely not for everyone. It really does have similarities to Agricole. We've been aging for 16 months and will be releasing it soon. I also have a true rhum agricole that I'll be releasing later this year. Link to comment Share on other sites More sharing options...
PA_JoeDistiller Posted April 6, 2016 Author Share Posted April 6, 2016 Thanks Sorghumrunner! Ill be ordering some ASAP to do a test batch. I'd love to taste that agricole when its comes out! Link to comment Share on other sites More sharing options...
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