- I got to spend monday in Portland, Oregon. Since I was there, I
decided to tour a few distilleries. I stopped by the Rogue distillery
for lunch. Its a nice little pub and eatery with a nice big window
showing you inside the 2nd floor distillery. They do a tour and
tasting at 2pm monday-friday. Just thought I would let you know how
they do what they do.
They have 4 or 5 big 150 gallon ss fermenting tanks. They use
C&H "Yellow D" brown sugar and champaine yeast for their wash, which
is fermented out to 15% alcohol. First they run it through a copper
stripping pot still which has electrical (water heater like)
elements. I think we figured it was running at least 10kw by how fast
it heated up. The distillers didn't really know much about the still,
they never designed it. Once it has been stripped, it is put in a
stainless steel pot still which looked about 50 gallon. Both stills
used a 1 inch copper coil in a bucket of water. The coil was about 2
feet tall. After the spirit run, it is aged in used Jack Daniels
barrels for 6-8 months. It is then cut down to about 42% with de-
To me, their dark rum tasted like a weak Jack, then again, it is aged
in Jack barrels.
This is a little info on the sugar:
You can watch a virtual tour here:
Hope this helps out some rum makers, or at least gives you something
to think about.
- I was hanging out with the distiller of Rogue this weekend and he mentioned that they also use their house strain of beer yeast to ferment the wash. Just to pat myself on the back the distillery I work at (Celebration Distillation in New Orleans) won best aged rum in America for our amber rum. cheers, -mike
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