Cachaca - cane spirit

[RumJohn]

@ Gaza: How did your Christmas Cachaca work out?

[gaza the instructor]

I made 3x25ltr washes with your recipe.
Not the first time. Stilled in the usual
way.Filtered the first 3ltr batch at end
of March over Easter.
Absolute magic, nice cocktails and lovely
neat with ice.
Thanks for this one John, its a winner
with me.

[gaza the instructor]

Sorry Rum-John.
My saved 4lts for last Xmas was passed through
a paper filter to make it look beautiful in the
bottles. 6 small JD style bottles, 3 given as
presents, 2 drunk by us and last one opened
on my birthday. Feed back as always from wow
to you did not make is its fantastic.
So thanks very much John or should I say
Rum King John.
Are there any other family secrets you would
trust with us.

[RumJohn]

@Gaza … Yes, plenty of family secrets. But you are probably referring to one containing alcohol. Sorry, can‘t give away my rum recipes. Not that you would be able to duplicate them anyway,

You may or may not operate in a sterile environment. I keep things clean, but I actually encourage air borne yeasts. And there are some doozies around here. But the flavour profiles i get are superb. Wish i could get samples to you.

Anyway, my rums are unique, but you could get close.

[gaza the instructor]

Cheers Rum John, very happy with my Cachaca Rum.
No make that very proud. I have a Portuguese mate
who loves it.

[RumJohn]

@ Gaz... We just finished Golden Week here. A bunch of Portuguese living and working in Macau came down for the holidays. I have never seen people consume so much cachaca in a sitting. Which went on for a week. That will pay for my trip to the states at the end of this month.

Cachaca remains the 3rd largest selling alcohol in the world.

[gaza the instructor]

It sure does taste good John.

[Curmudgeon]

My favourite stuff by far and I have the pleasure of an Asian wholesaler with restaurant onsite opening right beside me soon, so I will get to have lunch, then get delivered home on the forklift with my ingredients

[Curmudgeon]

Rumjohn, I was in Portugal last January and they were horrified at me drinking Cachaca and ginger. What should it be drunk with?

[RumJohn]

@Curmudgeon. Portugal will have developed the same tastes for cachaca as their Brazillian counterparts, and I could understand their shock. Similar reaction to throwing a pork chop into a Mosque. The Brazillians generally drink it straight or in a caipirhina. Bottom line ~ drink it any way you want.

[RumJohn]

A batch of cachaca takes me 50 cans of Golden Syrup to knock out. I usually run a double batch. Went out this mouning to buy 50 cans and couldnt find GS anywhere. Not sure what this means yet, but would hate to think that is the end of cachaca. Mind you, it was getting expensive to make. All imported from the UK.

[Easydrinker]

Brexit may be a new word to you.
The world is changing and maybe going to hell from the UK.

Robert.

[Maker]

I've read this one from the start and have enjoyed the journey, very detailed instructions so much so I have 2 25L buckets on the go, I am still confused as to how much oak to use, how many grams of oak per litre of finished spirit is needed? it's a new thing to me to oak without trying to alter the colour!

[gaza the instructor]

Can speak for others but I used 15g per litre.
American no1 from SD. I aged at 50% for 2 months
then to 40% kept the oak in.
I have 3ltrs that have been aging and settling
since June 16. The long its left the smoother
it seems to get.

[RumJohn]

@Maker. I am glad you enjoyed the journey. Typically, cachaca is not aged. However, I do, as it changes peoples attitude towards it. Although very few people in the Western world are familiar with it anyway. Strange for the 3rd largest selling alcohol in the world.

You asked how to oak without changing the colour. An interesting question, but I am afraid I dont have an answer for you. Oak will bleed tannins, etc. into whatever and a change in color is to be expected.

As for how much oak to use:-) This will depend on many factors and about the time you get those sorted, you will find a batch that is lighter or darker than the last. Which, apart from taste, makes a good argument for blending. Not that I blend.

Let me know how you do. Cheers.