Comments on: Fun With Infusions http://rumdood.com/2007/11/05/fun-with-infusions/ Rum, Cocktails, & Mixology Sun, 13 May 2012 13:16:35 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Scottes http://rumdood.com/2007/11/05/fun-with-infusions/comment-page-1/#comment-65 Scottes Wed, 07 Nov 2007 12:26:22 +0000 http://rumdood.com/2007/11/05/fun-with-infusions/#comment-65 I've tried some infusions, and have - almost - given up on them. For now I'm playing with spicing rums, started by a trial using a recipe for Bumbo on Tiki Central.<br />http://www.tikiroom.com/tikicentral/bb/viewtopic.php?topic=25681&forum=10&31<br /><br />A lot of info about infusion can be found on the blog from the mad scientists at Infusions Of Grandeur. It takes some reading, but there's a lot of solid, scientific info from these guys.<br />http://www.infusionsofgrandeur.net/<br /><br />And another thing to consider, which I have been considering for some time, is blending. I have some very sippable but rather boring rums lying around. They're just not worth drinking because of the ensuing taste bud apathy. I have to think that a measure of El Dorado 15 could add a lot to an otherwise simple rum. Or some Pyrat XO to a dry rum that could use a boost from a sweet fruity rum. And from a past (imperfect) experiment I found that adding some agricole blanc to another white can spark a lot of fruity tastes into a mild molasses base rum.<br /><br />Spicing, infusing and blending can all possibly improve a rum. It just takes some experimentation and patience.

I’ve tried some infusions, and have – almost – given up on them. For now I’m playing with spicing rums, started by a trial using a recipe for Bumbo on Tiki Central.
http://www.tikiroom.com/tikicentral/bb/viewtopic.php?topic=25681&forum=10&31

A lot of info about infusion can be found on the blog from the mad scientists at Infusions Of Grandeur. It takes some reading, but there’s a lot of solid, scientific info from these guys.
http://www.infusionsofgrandeur.net/

And another thing to consider, which I have been considering for some time, is blending. I have some very sippable but rather boring rums lying around. They’re just not worth drinking because of the ensuing taste bud apathy. I have to think that a measure of El Dorado 15 could add a lot to an otherwise simple rum. Or some Pyrat XO to a dry rum that could use a boost from a sweet fruity rum. And from a past (imperfect) experiment I found that adding some agricole blanc to another white can spark a lot of fruity tastes into a mild molasses base rum.

Spicing, infusing and blending can all possibly improve a rum. It just takes some experimentation and patience.

]]>