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Large jessica for rum ratings

Paul B (PREMIUM)

Posted 9 Jun '21 from United States with 411 ratings

I have been baffled how sugar bomb rums with 30-49 gpl of added sugar don't last long once opened, whereas flavored rums with 50 gpl or more of added sugar seem to last forever. Granted, flavored rums are no longer considered true rums, and some may go as far as saying any rum with 20 gpl or more of added sugar is no longer a rum. Does anyone know the answer to this? Is 50 gpl of added sugar the threshold that separates rums from liqueurs?
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Harrie

From Netherlands with 86 ratings Replied 9 Jun '21

Interesting question to which I don't have the answer either. Though sugar also works as a preservative 50 gpl seems far too little to do the trick here; jams need 40% sugar or more to let that work. Of course alcohol and maybe even some added spices have preserving qualities as well or maybe even real preservatives are added in spiced rum in order to keep the flavours as intended.
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vomi1011

From Germany with 343 ratings Replied 9 Jun '21

100 gpl separates rum from liqueur. I think Riise has a rum with 95g sugar.
Rum aromas are contained in the rum through the distillation process. I think they are more volatile and evaporate with the alcohol. The added flavors are not that volatile, they were added directly into the liquid or through contact with the liquid. It should be something like that.
Large jessica for rum ratings

Paul B (PREMIUM)

From United States with 411 ratings Replied 9 Jun '21

Interesting point about jams having 40% sugar. Once opened and left in the fridge for a long period of time, the sugars will begin to crystallize. This also has me wondering how much preservatives are added to flavored rums.

Since 45 gpl of added sugars is the highest level that I have encountered for any spirit declaring itself as a rum, I used 50 gpl as my own cutoff for declaring a rum as Flavored or Spiced. However, it is probably a lot more than 50 gpl.

That is also amazing that Rise can declare it's heavily sugared spirit as a "rum" with 95 gpl of added sugar. Malibu Coconut "Rum" has 100 gpl of added sugar.
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vomi1011

From Germany with 343 ratings Replied 10 Jun '21

Riise is strage:
A.H.Riise Centennial Celebration 76g
A.H.Riise Non-Plus Ultra Very Rare Rum 82g
A.H.Riise Royal Danish Navy Rom 66g
A.H.Riise Royal Danish Navy Rom 96g
I wonder, is it possible to separate the sugar by using the fridge? I should try it.
Large jessica for rum ratings

Paul B (PREMIUM)

From United States with 411 ratings Replied 10 Jun '21

vomi1011:

Sounds crazy, but putting a rum in the fridge to try and get the excess added sugar to crystallize just may work. However, I would say that the odds are against it.

I no longer buy rums with more than 20 gpl of added sugar with a few exceptions. I like my coconut rums and a few spiced rums like Chairman's Reserve Spiced (that also contains bois bande!) and these all have high amounts of added sugar.

As for those A.H.Riise rums you mentioned, I browsed quickly through a few of the reviews on here. Folks either love them or hate them, but they have overall average decent ratings. We cannot even get them in the USA, thank goodness. And I always thought that one's sweet tooth could only be found rampant in the USA.
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Stefan Persson (TASTING CLUB)

From Sweden with 224 ratings Replied 10 Jun '21

I haven’t any answer to your initial question Paul and not any experience of those sugarbombs mentioned. Besides that I’m still a strong representative for the EU definition of Rum which we’ve discussed here earlier. But that doesn’t mean that I can’t appreciate a sweet rum based “Other Spirit” now and then, especially if it’s having an high ABV that balancing the sweetness.
Large jessica for rum ratings

Paul B (PREMIUM)

From United States with 411 ratings Replied 10 Jun '21

Stefan: I only wish that the USA would adopt the EU definition of rum!
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vomi1011

From Germany with 343 ratings Replied 11 Jun '21

I tried to crystallize Dos Maderas 5+5 in my fridge, but without success. I think I would need liquid nitrogen to do that.
Large jessica for rum ratings

Paul B (PREMIUM)

From United States with 411 ratings Replied 11 Jun '21

vomi1011:

When I mentioned a "long time" for jams to crystallize in the fridge, I should have specifically stated at least two months. I am not sure if nitrogen would help, but an oxygen rich environment certainly would help. The air that we breathe is only 20% oxygen, with nitrogen making up the bulk of the 80% remaining. I still remember this from my days of scuba diving, but I only had one chemistry course in college.

 Adding sugars to rums is like adding too much cayenne pepper to food. One can add all they want, but good luck taking it out. If you figure out how to remove sugar from rum, you should patent your method. Good luck with it!
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