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Oak barrel ageing
Why don't rum makers age in new oak barrels, why ex bourbon etc? Is it a cost factor or flavour enhancer or both??
Are there any rum makers that do? Just curious..
Bourbon barrels are cheap (half the price of virgin oak), this is a by-product of the bourbon production, they can't use them twice. Virgin oak has a strong effect on the distillate, you have to monitor the casks more often and you can't age the rum in these casks for a long time (light distillate up to 6 months, then you must refill into used barrels). Otherwise you get too much wood/vanilla and other aromas are calmed down (this in not what the most masterblenders want).
Do you know the Triptych? This a blend with a virgin oak rum.I liked it rather moderately. But around 2007 there were not enough bourbon barrels for the rum production and Foursquare experimented with virgin oak. That's why this blend was created.
I don't like it when the rum only tastes like wood and vanilla. The Panama Rums are often too weak in character for me e.g. This are the reasons why not many masterblenders use virgin oak barrels.