StillSmart

Has anyone tried Jaggery for a rum wash??? I've come across a recipe that calls for cane sugar, in the post one of the guys suggests using Jaggery. I've had a search about and found it at an Asian market and it looks like it could be well worth a punt.
I've priced it and it's cheaper than brown sugar...not a lot, but 40p per kg.

I thought it may give a better rum?...being closer to the real thing, cane sugar.

Then if it's ok, would you still add molasses.

I've not used Jaggery specifically, but I have used the Chinese raw cane sugar blocks that are similar. It makes a fine tasting rum and Jaggery should too. No need to add molasses that I see, unless you like the taste of blackstrap in your rum. I specifically do not.

Also, make sure it is cane sugar jaggery, I've seen it made from palm sugar which will give a different taste. Here is an interesting article on sugar: http://quirkycooking.blogspot.ca/2009/0 ... inado.html

Chuck

Today I went and bought 10x1kg of Jaggery (panela) to have a bash at a rum recipe that I found. Also I want to try a rum recipe that Runningman has sent me.

Hi Icefever

Where did you get your Jaggery from? I fancy trying this myself.

Hi Anavrin.

You'll find it in any (most) Indian supermarkets....it's used for making sweets...I payed £1.79 per kilo block...which is 40p/50p cheaper that brown sugar..and jaggery is cane sugar, you may find palm sugar mixed in with some brands, but Natco are a good brand this block states it's cane.....and I'm lead to believe cane sugar makes rum... surprise, surprise

Quote from "This is Lancashire"
The First Chop Brewing Arm won bronze at the Society of Independent Brewers (SIBA) North West regional awards for its black jaggery ale “Syl”.

Now there's a thought...wouldn't mind getting a look at that recipe..

its not giving a lot away

https://beersmanchester.wordpress.com/2 ... -18092013/

Finally came the darker dangerous delights of SYL. This is a Black Jaggery IPA. Jaggery being an unrefined dark sugar made from Date palm sap. I love the fact that it is named after Syl Johnson, the soul singer who recorded Riks’ favourite album (I’m now gonna buy it today!) “Is It Because I’m Black” a cracking soul tune you can catch here – http://www.youtube.com/watch?v=KxvquwCqC2w The beer it helps to make is indeed dark and dangerous. A spicy nose with more than a hint of licorice, there is the flavour of dark vine fruits in the mouth with more licorice in a dry, pleasant, slightly herbal finish. Beautiful beer, but hardly advisable on a school night!

Mmmmm....Like most brewers they keep tight lipped about any recipes they have. Would like to try a bottle or two tho...

I'm going to keep an eye out for some of this :-)
Sounds like it could make a really nice drink and I'm always looking for something different.

http://www.natco-online.com/acatalog/R5360.html


Having visited Nato's Web Site, I am still doubtful about the nature of the source of their Jaggery.
I quote:

“Jaggery is often called Cane Sugar. It is a dark, coarse, unrefined sugar made from the sap of a variety of palm tree or from the sugar cane juice. It has a sweet, rich and fudgey caramel flavour and complements anything you would use normal sugar for. Natco Jaggery Goor comes isn a solid cakelike block and is used for the making of Indian sweets, or when crushed can be sprinkled on cakes and used in tea or coffee just like ordinary sugar.

The availability of jaggery depends on the success of the palm crop season and is therefore often difficult to obtain. However, it keeps for ages and a little goes a long way. Try it as a flavourful alternative to ordinary sugar in your coffee - it adds a real taste of distiction.”

The implications of the above statement seem to indicate that (a), For Natco, the term 'cane sugar' is something of a coloquialism. (b) Their Jaggery is normally made from Palm sap. (c) At times of harvest failure, it might include cane sugar as we know it.

You can find a similar product in Asian (Chinese, SE Asian) stores. That is clearly marked cane sugar and has pictures of sugar cane on it. That is what I use.

It is a LOT easier and cheaper to extract the cane juice than palm sap. My guess is that any cheap sugar like this is going to be cane.

Thank you Chuck, It does say cane sugar on the ones that I got, fingers crossed

With me about to try Goldern Syrup rum....it got me thinking back to, funny enough Feb last year (where's that time gone?? )... about the Jaggery that I bought to make rum.

I happened on this from the BBC Good food site...

"Jaggery is a completely unrefined sugar made from sugar cane juice that is reduced (cooked down) and set into blocks. It has a wonderful, rich flavour, somewhere between molasses and caramel depending on the quality and season."

I read the first line again.."completely unrefined sugar made from sugar cane juice".

Another site states..

"The scientific or technical definition of jaggery is an amorphous form of unrefined and non-distilled sugar prepared from the sap or the juice of plants that contains a considerable amount of sucrose or sugar. This includes things like sugar cane and certain palms like date palm and Palmyra".


Maybe another go at a jaggery wash along side the GS wash see what turns up. mmmmm

The Chinese version of this product is what I use as my rum base. It makes a nice flavourful rum without the intense molasses taste that I got from regular (not blackstrap) molasses. I had one batch that turned out rather odd with a root beer back taste to it.

Icefever wrote:
Maybe another go at a jaggery wash along side the GS wash see what turns up. mmmmm

Methinks do that and then splash out on a bottle of Cachaca.
Such a triple head to head must surely settle a few questions?

You are under no pressure Brian, but make sure that you make two damn fine spirits,I will buy the third.
See you at the tasting...

Robert.

I have seen them make jaggery in the cane fields in India. Fresh cut cane gets fed between 2 large steel rollers and out comes pure sugar cane juice.
The juice is boiled up in giant iron woks that are heated by burning the chaff. When the juice has reduced it is poured into moulds which is the shape you often see it in the Indian stores.
Good jaggery can be eaten like a sweet and has great flavours like caramel and condensed milk and butter and also the smokiness from the fires. Bet it makes a great drop !