History and Science of the Barrel Lesson 12 of 12
Lesson 12 of 12 of the Rum University’s latest course, "The History and Science of the Barrel". www.RumUniversity.comThe right barrel will help you create the perfect rum
By now you should be well-versed in the art of barrel differentiation and identification. We recommend you re-visit these lessons frequently, until you are thoroughly familiar and comfortable with the material. Here is a summary of the most salient points you should always keep in mind:
• New barrels release a large amount of wood extractive substances very quickly. If these flavors are part of your rum’s profile, you will have to constantly replace your barrels with new ones to maintain the flavor level.
• Oak barrels have a finite life, flavor-wise. After about a decade they will need to be retoasted, re-charred or replaced.
• The oak flavor in a rum should be directly proportional to its age and the temperature of the aging warehouse where it was kept. Beware of aged rums with missing or weak oak flavors and aromas.
• If you want the highest possible tannic content, select French Oak and make sure the inside is toasted, not charred.
• Only use new, charred barrels if you want your rum to have a smokey aroma and taste.
• If your barrels are old and cannot be replaced fast enough, it is OK to fill them with oak spirals or other inserts, just don’t use them in glass or metal containers to fake the aging.
• Single Barrel rums should be identified with barrel and bottle numbers.
• Solera rums should come from barrels that are never fully emptied.
We hope you enjoyed this 12-Lesson course! It’s been our pleasure having your attention. See you soon on another Rum University Rum Journey!
Luis & Margaret Ayala, Rum University Founders