Flossing Dept: Adding sugar to rum?

[Capn Jimbo]

The Monkeys speak...


Recently at the Shillery one of the newer monkeys had either the temerity or naivety (probably both) to pose this interesting question...

Sarge: "I know the basic daiquiri is rum + simple syrup + lime juice shaken w/ice and there is a natural marriage there with sugar and rum but has anyone tried adding sugar (simple or otherwise) to a rum that they'd normally use as a mixer to change it's profile and enjoy it as a sipper?

A short while ago I posted that I was disappointed with a recent purchase as a sipping rum but would play around with it as a mixer. Just now, I added slightly less than a teaspoon of brown sugar to 2oz or so (probably closer to 3oz) of this rum and I'm enjoying it quite a bit as a sipper now.

Have I just committed a sin in the face of the rum community? Apologies if I have but I have to tell you, I'm really digging it now."

Not surprisingly this poster hails from north of the border, where Canadian Whiskey - with up to 9.09% of allowable additives including sugar and wine - is really a mixed drink in a bottle. And thusly, where coke is commonly added to most spirits. It's understandable. So...


"Has anyone tried adding sugar to change it's profile and enjoy it as a sipper?"

Has anyone?! You betcha! Actually, most of what passes for rum is altered with sugar or glycerol and for exactly that reason. Sarge, you haven't discovered anything, but you have demonstrated why rum is highly unlikely to ever be considered a noble spirit.

Fortunately there are exceptions (think Richard Seale, Barbancourt, Appleton, Mount Gay and a few independent bottlers). These relatively few producers need to be recognized and appreciated. Together we must fight for purity in product, and honesty in labeling. Together we can speak out, and try to identify the many rums whose profiles are suspect. As far as sugaring your product, Sarge...

Have at it. You're not alone...

[NCyankee]

One of the most enduring whiskey drinks is the old fashioned, which is just whiskey sugar and a couple dashes of bitters.

I haven't tried adding just sugar to rum but I have added some coconut syrup to some of the cheaper rums I have to make a sort of liqueur, and to be honest they are quite drinkable if you are in the mood for that sort of thing. I usually do this after I have already had some of my better stuff and my palate is getting a little fatigued, but I want to drink a little more.


*******
Capn's Log: Sugar and glycerin are known in the trade as "smoothing agents". They are often added to lesser, harsher rums to add a bit of expected "sweetness", but more importantly to cover up and create a falsely heavier body and mouthfeel that makes the rum more palatable and seem older than it is.

[da'rum]

Of course x2
I've added sugar and it works when you have a sweet tooth going on. I bought my bottle and I'll add whatever I like to it without fear of breaking some stupid taboo.

Secondly; anything added by the producers after distilling should with out a doubt be clearly written on the bottle!

[JaRiMi]

Hmm..Buy Venezuelan Diplomatico, and you won't have to add any more sugar...the damn rum is so full of sugar, that it makes a supersweet Spanish Brandy taste dry!!