I'm interested in the process of dilluting the rum (typically to 40%) before bottling. Do they use pure water to dillute the spirit? Has anyone tried to dillute the cask strength rum down to 40%? Did it work and taste good?
Signup to like this comment
They use water. You can dilute it yourself and wait a few days for the flavors to stabilize.
There was a case study about this topic:
You need to read point 2.1 (2.1 Sample Selection), 2.4 and 3.1 (Effect of dilution on sensory profiles) and 4 (Result).
"For the R1 dilution series, R1 was significantly different from R1‐E for all attributes, having higher intensities for all attributes except silky mouthfeel (Table 4)".
"For the R2 dilution series, all attributes were rated higher in R2 compared with R2‐W and R2‐E (Table 6)."
The study says that when you dilute the rum, the intensity of the flavors is also decreased but they are still there. You can improve the mouthfeel with the dilution if you are not used to high proof alcohol.
Lots of whiskeys are diluted to lower abv. However I think that the best drinking abv for rum is 55-57%. I enjoy the intensity of flavors and my palet is used to high proof alcohol.
Everyone has to decide for themselves how they enjoy the rum. If the alcohol bothers you, there is nothing wrong with reducing it. However, one must be aware that the intensity of the aromas changes.
"Some people insist that a small splash of water is needed to open up the flavor. Still others state that distilled spirits need to be diluted to ~23% ABV to get the best flavor perception of the beverage. This has been the traditional practice in the whiskey industry for years, and a common reason given for this practice is to reduce the pungency of the alcohol (Smith & Roskrow, 2012)."
Thanks a lot, gotta read in.
Advertisement | Go Premium to remove
Easily access Rumratings while on the go by adding a shortcut to your home screen.
All you have to do is click the
icon and then
Add the RumRatings App