Rum Aging Science2
Introduction to rum aging
Series Overview
The January 2020 issue of “Got Rum?” covers in detail the goals of this series, as well as, descriptions of the different equipment being used to collect and measure the data.
May’s Weather
The daily temperatures in May were on average 8 degrees F higher than in April. The temperature inside the cellar ranged from 54F to 92F, with an average of 75F for the month. The cold winter and spring days are definitely behind us, and we inch our way towards averages closer to the tripe-digit mark.
May's weather
The humidity inside the cellar hit a minimum of 32% and a maximum of 93%, with an average of 66% for the month.
As seen below, May’s high rainfall levels helped keep the relative humidity high, despite the air temperature being higher than in previous months.
May's weather2
The Rum
It is exciting to capture and appreciate the maturation of rum with each passing month. By now the color is accompanied by a more robust “cask” or “aged” dimension.
Color: The color is 100% attributable to wood extractives: we have not added any caramel nor have we diluted the samples with anything else. As explained in the January issue, we are using ex-Bourbon barrels. The color would definitely be darker if we were using new (charred or toasted) barrels.
Aroma: The oak component of the aroma is richer and more complex, lingering longer inside the snifter even after emptying it. We can’t wait for this to reach its one year birthday!
Flavor: Well on its way to yummy-land.
pH: The rum that went into the barrel had a pH of 7.04. This number is now 5.03.
ABV: The ABV remains the same as it was the previous month: 63.40%.
Join us again next month, to continue our exploration of this fascinating topic!