{"id":8892,"date":"2019-11-14T13:16:49","date_gmt":"2019-11-14T12:16:49","guid":{"rendered":"http:\/\/leblogaroger.eu\/?p=8892"},"modified":"2019-11-14T13:19:35","modified_gmt":"2019-11-14T12:19:35","slug":"reduction","status":"publish","type":"post","link":"https:\/\/leblogaroger.eu\/index.php\/2019\/11\/14\/reduction\/","title":{"rendered":"Reduction"},"content":{"rendered":"\n

Today, I am going to talk about a subject that I particularly like in these times of \u00ab\u00a0all-proof\u00a0\u00bb, the reduction <\/strong>in the world of spirits and more particularly in the world of rum.<\/p>\n\n\n\n

This article was initiated by Simon from Pr\u00e9f\u00e9rence Rhum<\/strong>, because he knows that I like rather fine and elegant spirits as some reduced rums can be. So, he proposed to me to do a common subject, but via two articles on our two blogs.<\/p>\n\n\n\n

Of course, the idea is not doing a technical <\/strong>course on reduction, I don’t have the capacity \u2026 This article is rather a small collection of thoughts about the reduction.<\/p>\n\n\n\n

A nice introduction was also made by Marc Sassier, it can be found here <\/a>and the article of Simon on the site of Pr\u00e9f\u00e9rence rhum<\/a> \u2026<\/p>\n\n\n\n

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The current fashion in our little world of rum is to often to propose alcohol at high levels \u2026 A lot of abv, for geek like probably you and me, often show more than 60%<\/strong> of alcohol and the Column Strenght<\/strong> is in full expansion, even if it should run out of steam fast enough I think. <\/p>\n\n\n\n

I still don’t understand the interest of proposing white spirits at more than 80% but hey, that’s a whole different subject.<\/p>\n\n\n\n

When discussing with some professionals<\/strong>, it appears fairly quickly that the search for balance <\/strong>is the first concern of some distillers \/ bottlers \/ tasters. <\/p>\n\n\n\n