The process of making rum is rife with lore, but for Brett Steigerwaldt of Lyon Rum in St. Michael’s, Maryland, breaking down the variables and understanding the impacts of each factor—ingredients, fermentation, distillation, finishing—leads to more refined expression. In this episode, Steigerwaldt and host Sydney Jones discuss:

• double pot distillation’s impact on flavor and texture in finished rum
• distilling various iterations of white and dark rum as well as finishing in alternate spirit barrels
• understanding base ingredients for better perspective on fermentation impact
• the challenges of working with molasses
• adapting traditional rum techniques to whiskey, making for greater ester formation
• working with Rosalie Bay Distillery in Dominica
  

And more.

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