Why Does Jamaica Limit Its Rum to 1600 Esters?

Interesting article about high ester rum, describing the “magic” limit of 1600 esters:

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It’d be interesting if they changed it one day

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" Eventually, H.H. Cousins, Jamaica’s island chemist, created a technique capable of producing rums with an ester level of 6,000 gr/hlAA."

Wie das wohl schmecken muss :thinking: :grinning: :grinning:

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Just curious if there are some pre-1953 (or 1935?) rums that survived untill present :thinking:. There is this Long Pond from1941 bottled by Gordon and MacPhail but no idea what the ester level is.

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