The Distiller's Guide to Rum

by Ian Smiley, Michael Delevante, Eric Watson

This book is inspired by the recent popularity of rum among cocktail circles, and by the advent of so many new rum craft distilleries in North America. Included the story of rum and how it is made, the ingredients, equipment, and processes used to make rum; the lubricious effects of barrel aging, and the various ways that it is done. And, a step-by-step description on how to make a 155-gallon batch of rum mash and how to distill and age it-including a recipe.

156 pages, Paperback

First published January 24, 2014

Reviews

[Phillip · Rating 5 out of 5]

Great book for distillers. Practical without drowning you in useless data.

[Eric Zandona · Rating 4 out of 5]

I helped to write and edit this book so don't just take my word for it.

[Jeff Karpinski · Rating 5 out of 5]

What an information dense book! it will be a constant reference for my rum distillations, no doubt.