From the Editor
Luis Ayala
In last month’s From The Editor column, I explained some of the reasons behind our new series called “The Amazing World of Alcohol”. Since then, I’ve received several emails from readers asking how the different congeners impact the stability of the rum when blended or when proofed down for bottling.
While we will cover the answers to these and many more questions throughout the series, the easy/quick answer is that the pH of the rum is the key to the formation and dissociation of esters. But just like there are many types of chemical substances that can be called “congeners,” there are also many types of acids that contribute to the overall pH of a liquid.
Diluting a rum with water, to bring down the proof for bottling, for example, introduces a solvent (water, in this case), with a particular level of purity (pH, minerals/ions, etc.) and the reaction with the rum’s acids and esters is complex, but -thankfully- it is also predictable.
Changing subjects, if you haven’t done it already, it is still early enough to set Continuous Education personal goals for this year. There are many sources of in-person training, including The Rum University, Moonshine University, local Community Colleges/Trade Associations, etc. The important thing is to enroll and then commit to attending and complete the courses.
Stay tuned for exciting news about upcoming Rum University classes for industry members.
We are also very excited about a couple of follow-up interviews that we are preparing to publish in the coming months, showcasing the importance of having a crystal-clear goal and developing an effective and motivating strategy that will keep you going through the hard times. You won’t want to miss them!
Cheers!
Luis Ayala,
Editor and Publisher
http://www.linkedin.com/in/rumconsultant