2 thoughts on “Rum Course!

  1. Hi Odin – just wondered if you could leave some impressions of how you rate making Rum with Panella versus using Molasses – and the different flavour profiles gained from using either?. Also wondered if you had found any particular yeast that is favoured towards Rum other than the usual suspects such as Baking or EC118 ?. Thanks 🙂

    • Molasses is multi-dimensional, where panella is one dimensional. Molasses is caramel, Chines Ketjap, liquorice, where panella is toffee/fudge. The men like molasses, the ladies like panella. For both: the only yeast to use is ordinary dried and granulated baker’s yeast, since that’s grown on molasses.

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