Sugar In Rum By Richard Seale

[Blade Rummer]

What I find interesting is that even the El Dorado 5 yo has 12 g/L of added sugar, which is almost as much as the 8 yo. Now, to me I had the ED 5 pegged as either a non or very slightly sweetened rum, esp. when compared to its older siblings. According to the Drecon results, it has nearly as much as the ED8, which is notably sweeter to my taste and leaves the telltale sticky residue around the cap.

I cracked open my bottle of ED8 this Sunday and I'm surprised it has added sugar as it's not a particularly a sweet rum. I'm shocked at the 5year old having added sugar. There are a few shocks in Johnny's results.

I agree that the ED8 is not very sweet, however it is much sweeter than the ED5, and when you consider how the 12/15/21/25 were already known to be sweetened, to me it was a no-brainer that it would also be somewhat altered. The ED5 is surprising to say the least, I always gave that one the benefit of the doubt as it doesn't seem to have neither the sweetness nor the smoothness we think of when we think of altered rum. I don't know enough about his methodology, etc, but the result for the ED5 has me somewhat skeptical about the results in general.

[Dai]

http://www.drecon.dk/index.php/16-the-hydrometer-method
scroll down the page a bit to see this table.

Validating the method.
The Swedish state controlled "Systembolaget" and the Finnish "Alko" have published values about the amount of sugar in some rums (listed in g/L). Not knowing the method used for these measurements, I can only assume that these measurements has been done in a lab with highend equipment, giving accurate results. With my simple Hydrometer measurements and the conversion table, I've measured some of the same rums, and these are the results:
Brand Lab My measurement
Angostura 1824 Aged 12 years 17 18
Angostura 1919 14 13
Botran Solera 1893 Gran Reserva Anejo 9 9
Diplomatico Reserva 8 anos 7 9
Diplomatico Reserva Exclusiva 12 anos 41 30
El Dorado 12 year old 45 36
El Dorado 15 year old 31 37
Plantation Jamaica Old Reserve 2000 17 16
Ron Zacapa Centenario 23 45/20 38

Very similar results with one or exceptions but close.

[Blade Rummer]

What I find interesting is that even the El Dorado 5 yo has 12 g/L of added sugar, which is almost as much as the 8 yo. Now, to me I had the ED 5 pegged as either a non or very slightly sweetened rum, esp. when compared to its older siblings. According to the Drecon results, it has nearly as much as the ED8, which is notably sweeter to my taste and leaves the telltale sticky residue around the cap.

How much difference do you think these additions make taste wise? Is this an enormous amount of sugar?

Round about 10/12 gm/l is not a lot. it's about two to three teaspoons of sugar per litre it's not going to break the bank. it's when you get up to twenty gm/l and above it starts to mask the rum, it makes an alcohol driven rum taste like a well matured cask driven rum when it is not since the sugar is masking the rum. When this happens the average guy, you and me are being taken for a ride by the producer, we are given nice descriptions on the label which hide the truth it makes shell out on inferior products when we could choose a similar priced product (Seale's 10 which is a favorite among the project members) which not adulterated. It's fine for anyone to buy what they want after all it's your money. It's not fine to be taken in by the marketing and so called expert rum reviewers.

I agree that the most notable offenders are in the 20+range, at that amount it becomes really noticeable. However, even if small amounts of sugar are added, they must have an effect, otherwise, why would they bother?

As for comparing the taste, it's not simply a matter of comparing the sweetness of the ED5 and ED8, since they are blends from different stills, the flavor differences are already great with or without added sugar. My point was that if ED5 is altered, I think it then becomes impossible (at least to my palate) to detect an altered rum without actually analyzing it. If that is the case, I may also just switch over to bourbon!

My personal example of an obvious altered rum is the Jamaican expression in the Plantation line. Having loved Appleton for a long time, I was thrilled to have another Jamaican rum to add to my collection, however, the taste and mouthfeel are so smooth and sweet, it tastes like you are taking a sip of Appleton, quickly followed by sucking on a sugar cube, it's really a shame to have ruined what was probably a fine base rum.

[Rum-pelstiltskin]

http://www.drecon.dk/index.php/16-the-hydrometer-method
scroll down the page a bit to see this table.

Validating the method.
The Swedish state controlled "Systembolaget" and the Finnish "Alko" have published values about the amount of sugar in some rums (listed in g/L). Not knowing the method used for these measurements, I can only assume that these measurements has been done in a lab with highend equipment, giving accurate results. With my simple Hydrometer measurements and the conversion table, I've measured some of the same rums, and these are the results:
Brand Lab My measurement
Angostura 1824 Aged 12 years 17 18
Angostura 1919 14 13
Botran Solera 1893 Gran Reserva Anejo 9 9
Diplomatico Reserva 8 anos 7 9
Diplomatico Reserva Exclusiva 12 anos 41 30
El Dorado 12 year old 45 36
El Dorado 15 year old 31 37
Plantation Jamaica Old Reserve 2000 17 16
Ron Zacapa Centenario 23 45/20 38

Very similar results with one or exceptions but close.

Alko are far from impartial. http://en.wikipedia.org/wiki/Alko

Scientific studies? Come on

[mamajuana]

I have maybe a novice question here about this but to clarify these results in terms of BAC level. Does the label at 40% if measured at 30% just prove additives or does it also hit a person drinking it in terms of blood alcohol content as 30% also?

[Blade Rummer]

http://www.drecon.dk/index.php/16-the-hydrometer-method
scroll down the page a bit to see this table.

Validating the method.
The Swedish state controlled "Systembolaget" and the Finnish "Alko" have published values about the amount of sugar in some rums (listed in g/L). Not knowing the method used for these measurements, I can only assume that these measurements has been done in a lab with highend equipment, giving accurate results. With my simple Hydrometer measurements and the conversion table, I've measured some of the same rums, and these are the results:
Brand Lab My measurement
Angostura 1824 Aged 12 years 17 18
Angostura 1919 14 13
Botran Solera 1893 Gran Reserva Anejo 9 9
Diplomatico Reserva 8 anos 7 9
Diplomatico Reserva Exclusiva 12 anos 41 30
El Dorado 12 year old 45 36
El Dorado 15 year old 31 37
Plantation Jamaica Old Reserve 2000 17 16
Ron Zacapa Centenario 23 45/20 38

Very similar results with one or exceptions but close.

Interesting, thanks for the link. I don't want to criticize his methodology, but being a food chemist myself, I wouldn't be surprised that other extracts etc, in the rum are also effecting the values he calculated for both the added sugar and the ABV%. Again, I would have to look into this more, but I'm on vacation atm and that's a little too close to work for me

Seeing that each rum is different in composition, the best way to determine the added sugar (and even the ABV%) would be to use the method of standard additions with a refractometer/hydrometer, this would correct for any "matrix effects" in the rum.

[Dai]

I have maybe a novice question here about this but to clarify these results in terms of BAC level. Does the label at 40% if measured at 30% just prove additives or does it also hit a person drinking it in terms of blood alcohol content as 30% also?

I would assume blood alcohol would be lower. If Johnny's results are accurate we can assume we are being ripped in more way's than one on some products. Take ED 25 he had a lower alcohol reading which none of us would detect as your not about to have good old session @£/$380 a bottle, so an odd glass would not register the lower alcohol level we'd put it down to it's smoothness etc. Bastards ripping us off.

[Dai]

http://www.drecon.dk/index.php/16-the-hydrometer-method
scroll down the page a bit to see this table.

Validating the method.
The Swedish state controlled "Systembolaget" and the Finnish "Alko" have published values about the amount of sugar in some rums (listed in g/L). Not knowing the method used for these measurements, I can only assume that these measurements has been done in a lab with highend equipment, giving accurate results. With my simple Hydrometer measurements and the conversion table, I've measured some of the same rums, and these are the results:
Brand Lab My measurement
Angostura 1824 Aged 12 years 17 18
Angostura 1919 14 13
Botran Solera 1893 Gran Reserva Anejo 9 9
Diplomatico Reserva 8 anos 7 9
Diplomatico Reserva Exclusiva 12 anos 41 30
El Dorado 12 year old 45 36
El Dorado 15 year old 31 37
Plantation Jamaica Old Reserve 2000 17 16
Ron Zacapa Centenario 23 45/20 38

Very similar results with one or exceptions but close.

Interesting, thanks for the link. I don't want to criticize his methodology, but being a food chemist myself, I wouldn't be surprised that other extracts etc, in the rum are also effecting the values he calculated for both the added sugar and the ABV%. Again, I would have to look into this more, but I'm on vacation atm and that's a little too close to work for me

Seeing that each rum is different in composition, the best way to determine the added sugar (and even the ABV%) would be to use the method of standard additions with a refractometer/hydrometer, this would correct for any "matrix effects" in the rum.

I think we need to use more than one source where possible.
Here is the Alko list:
https://docs.google.com/document/d/1vQG ... sp=sharing
For comparison. He has similar results.

[JaRiMi]

http://www.drecon.dk/index.php/16-the-hydrometer-method
scroll down the page a bit to see this table.

Validating the method.
The Swedish state controlled "Systembolaget" and the Finnish "Alko" have published values about the amount of sugar in some rums (listed in g/L). Not knowing the method used for these measurements, I can only assume that these measurements has been done in a lab with highend equipment, giving accurate results. With my simple Hydrometer measurements and the conversion table, I've measured some of the same rums, and these are the results:
Brand Lab My measurement
Angostura 1824 Aged 12 years 17 18
Angostura 1919 14 13
Botran Solera 1893 Gran Reserva Anejo 9 9
Diplomatico Reserva 8 anos 7 9
Diplomatico Reserva Exclusiva 12 anos 41 30
El Dorado 12 year old 45 36
El Dorado 15 year old 31 37
Plantation Jamaica Old Reserve 2000 17 16
Ron Zacapa Centenario 23 45/20 38

Very similar results with one or exceptions but close.

Alko are far from impartial. http://en.wikipedia.org/wiki/Alko

Scientific studies? Come on

ALKO is impartial - they have ZERO interest in the results as a base of anything commercial. All measurements are done in the name of "is the product safe"in top-of-the-line labs with some of the most modern equipment. May I please ask what you mean here (and yes, I read the info in the wiki)?

The sugar values they report are real and true, not fabricated results. I know something about how this all works, having been involved as a private individual in successfully getting several single cask products amongst others to Alko's selections.

[JaRiMi]

This isn't an argument Seale is going to win. He's only going to do him and his business more damage. Sad but true.

Pussers has rum from DDL so a no brainer it would have added sugar.

I think Richard Seale is doing an absolutely wonderful job in coming out (as the only rum producer) and educating the public about something the other rum manufacturers are fighting to keep a big secret and deny....So it is hardly an argument to state that rum has added sugar (and other additives). Now, the only "damage" Richard may receive is if the rum producer's rings stick to their "code of silence" and vindictive methodology, and start trying to take measures that would affect Mr. Seales business. That's much like mafia, then.

[JaRiMi]

This isn't an argument Seale is going to win. He's only going to do him and his business more damage. Sad but true.

Pussers has rum from DDL so a no brainer it would have added sugar.

Pusser's has been a long time debate on the project because it was suppose to be made to the original royal navy recipe. We can only assume that this recipe contained added sugar then?

I'll back Richard Seale on this issue and yes he has an uphill fight, a bloody steep hill at that.

It does not seem to have damaged him so far.

The Original Navy Recipe will have evolved over time. If Pussers is based on the later recipe (which I suspect it will be) then it will undoubtedly have added sugar.

I've never had any Demerara or Navy rum which doesn't have added sugar. A lot of rum was bulk shipped to England and made more palatable with sweeteners etc. Sugar being the most obvious choice.

Ahem - we know only so little piece of history when it comes to drinks - so it is difficult to say when exactly the adding of sugar to rums started, and how it developed into what we now see as full-scale sugar adding to all larger brand rums. Only independent bottlers do bottle authentic, non-sweetened rums these days (like those from Bristol Spirits, which I take it you enjoy).

It reminds me of what Irish distillers/Pernod Ricard people are telling us about Irish whiskey: It is, and always has been, tripple distilled. Ouch..!! Thats simply not true at all. (At the time Alfred Barnard was going around collecting information about distilleries in Ireland in the late 18-hundreds, about half of the Irish distilleries were using double distillation whilst the rest were distilling three times. Bushmills double distilled up to the 50s I believe...)

Just because rum was sold in bulk does not mean it was inferior in quality of flavour and needed to be "spiced up". Actually in the old days before the most modern distillation equipment was taken into use, the rum was surely more tasty than these days.
The only way we'd know for sure when sugar started to be added systematically to rums would be to taste old bottlings, and this can get to be quite expensive. At the same time I'd expect to see massive regional differences, since agricole's made in Martinique for example do not add sugar.

I suspect that the whole practice became a commercial custom for all brands is certainly not before WWI, most likely after WWII. And the amounts have increased since the 80s - 90s for sure, and seemed to be on the rise - until people started to talk about this widely. Hopefully we would one day get away from this (and other "secret" additives)...

[Capn Jimbo]

It doesn't take much...


I can't find the post right now, but one of our fine members tested some known pure rums by adding sugar in stages from 1% to about 40% as I recall. The results were astounding. Even what most would consider trivial (say 3%) altered the taste of the pure base rum.

Personally, I would not consider any rum as pure that did not test less than 3%, perhaps even a bit less....


*******
Finally found - and would like to credit our good friend Guevarra (great guy), who proposed and tested adding sugar to a pure rum, here:
http://rumproject.com/rumforum//viewtop ... c&start=15

[Kevin]

Pussers is made by WIRD now so sugar in the blend is almost 100% guaranteed.

[Hassouni]

Pussers is made by WIRD now so sugar in the blend is almost 100% guaranteed.

West Indies Rum Distillery? Aren't they on Barbados, in which case, no sugar allowed? Or is WIRD something else entirely?

[Kevin]

Though they're not Trinidad or Venezuela, I think "no sugar allowed" in Barbodos may be a stretch.