Rum Course!

13 April 2016
Coming Saturday, at the Amsterdam iStill Center, we will organize another Rum Workshop. Ferments are on their way! See the picture. If you want to join, please know there are a few places still available. Registration via our website!

http://www.istill.eu/#!workshops/hgqbd

IMG_5301
Comments (2)
Hi Odin - just wondered if you could leave some impressions of how you rate making Rum with Panella versus using Molasses - and the different flavour profiles gained from using either?. Also wondered if you had found any particular yeast that is favoured towards Rum other than the usual suspects such as Baking or EC118 ?. Thanks :)
Ewan Black
28 June 2016
Molasses is multi-dimensional, where panella is one dimensional. Molasses is caramel, Chines Ketjap, liquorice, where panella is toffee/fudge. The men like molasses, the ladies like panella. For both: the only yeast to use is ordinary dried and granulated baker's yeast, since that's grown on molasses.
Odin
28 June 2016