The History Of Royal Navy Rum With Matt Pietrek

[@taltatalta]

Extraordinary good conversation, very much too learn here. I've got to watch this again, taking notes.

[@gmrbison7316]

Superb podcast. Great to hear about differences between proofing differences of whiskey and rum. Always neat to hear how different areas of the world use the terminology of distillation in their area and am always reminded to define what I mean when talking to someone else and not to get too hung up on my terminology. Thx again

[@semdevisser5227]

Yes please do another episode with Matt. I've only ever made one rum and this has definitely got me interested to make more.

[@witteblich6062]

Matt Pietrek? Like, THE Matt Pietrek? Man, I remember reading "Windows Internals" in the late 90's - it was really a sacred scripture for me! All those memory structures and system functions... So captivating and yet so far from my everyday job. :) And now I see Matt here in person, speaking of rum. Fascinating!

[@BeardedBored]

Fascinating conversation. Can't wait to see how you apply all this info into a project:-)

[@lukasthorson4575]

Excellent one! Especially nice to hear about some old and funky still set-ups.

[@ILikeCoconutsLots]

This is awesome! I'd recommend the book Rum: A distilled history of colonial Australia recently read it and it's a great read, sadly not 100% accurate with regards to the distillery side of things, but probably as close as we're going to get. With regards to the flavour of current naval rum actually blended by the current British navy and popular brands the navy rum retains a lot more floral notes. To me it was closer to a brandy in overall flavour however definitely a rum. I'm not naval officer, but managed to try naval rum through my ex girlfriend's father who was a former british naval officer who still has good friends in service. I have no idea how much their overall blend has changed into recent years however as it is now used as a ceremonial drink rather than a commodity I can imagine that the taste has been refined and improved a lot relative to older recipes.

[@vtbn53]

I am not a rum maker/drinker but I found that very interesting, and your interviewing skills are coming along very nicely.

[@stillworksandbrewing]

Jesse very interesting interview Cheers!!

[@silveraven1]

My favorite one yet. Just awesome!!

[@eugenetapley5547]

Nice pod, a lot of really good information... Was Matt hammered by the end of that podcast or what?

[@asadunkerton8843]

This was great thank you

[@Aircraftsystemst]

Brilliant podcast I enjoyed every minute!🙂👍

[@RiggerBrew]

what a great conversation!!!! Thank you for letting me listen in!!

[@bigredlevy]

"here's your scotch whisky, you have brown and clear" - far out I nearly died laughing at that.

[@MisplacedAmerican]

Wow, I needed to take this in through 10m installments and I'll definitely rinse and repeat (with a notebook next time), thank you for sharing an interview pirates chest, definitely a treasure to me. Cheers mate!

[@middleagebikegang]

Awesome. Look forward to more of these.

[@sigurdhockings7047]

Super interesting. More please!!!

[@Andre2199CE]

Wow! I LOVE HISTORY. Thanks for this interview 💯 🍻 I think every in the Craft needs to know this...my opinion 🍻🍻🍻💯

[@StillIt]

Thanks for listening cheers mate

[@damanicgrinam8053]

Very great by the way I'm from Jamaica and I'm planning to start a whiskey Distillery out here

[@modeyman101]

It’s 8:42am and I desperately want to go home and drink rum.

[@tyrander1652]

My guess with the Navy rum vats is that they would have a receiving vat for the barrels coming from a single ship/delivery (up hill?). That vat would shunt off to holding vats, and the holding vats could then pipe rum to one or more mixing vats. The empty barrels could be reconditioned and then refilled as needed so a ship wouldn't get any long-warehoused, partially evaporated barrels.

[@russellfredrick6519]

IIRC the stills you're talking about with the wooden sides are called submarine stills here in the states.

[@grahamsmith6677]

Pusser's Rum - remember it well although I was after the tegular tot era. It was a currency on board ship.

[@margaretmuir2390]

Clive, A kiwi looking to get started on distilling and have found this channel most informative thanks. Apologises if I am out of line asking a question here. Can anyone advise if brass fittings can be used with copper pipe to make up a still?

[@trevorreynolds3347]

Absolutely.

[@ParasitikOne]

George at Barley and hops (another KZbinr that Jesse has done a collaboration or two with) did a video talking about brass in the distilling world

[@old-fashionedcoughypot]

My late ex Father in law was a Canadian prairie boy who never seen the ocean who joined the Canadian Navy as a young man. His favourite rum was Lamb's Navy Rum. Me. l was more partial to the Indian rum "Hercules XXX Rum" when it was available in Canada. l found it *way* more brown sugary than the Lamb's and tastier. l even made unorthodox Pina Coladas with the dark Hercules XXX rum. l didn't care how it looked, because it tasted great.

[@lockguy2652]

Great stuff Jesse, can you suggest one of these heavy, phenolic, pot still rums that is available in the states? Four square?

[@fearoffema]

Man, gotta start trying some rum

[@CaptRons18thcentury]

I found this quite interesting… would like to know how New England rum played into the Royal Navy rum before the American Revolution… excellent program…

[@benfinch9829]

Great stuff Woods for me is the one! I’m keen to give Pusser’s another go now I know it’s heritage.

[@onedarkhorsee]

Get the navy strength stuff, 54.5%, its got a lot more character

[@dpuamuishu]

Having drunk a fair amount of rum on board ship while my dad was in the navy, I actually find Wood's closer. Gunpowder proof is the only Pussers worth trying and pretty good.

[@msritaj]

When I was serving in Canada, it was called "splice the main brace" got a tot after a difficult task. One time after a parade for the Battle of the Atlantic, we got a tot, it was so cold my hair froze.

[@johnpilon]

Bumbu XO, Diplomatico, El Dorado 15 and Mount Gay XO are my top 4 favs. Always doing field testing for more ;)

[@astromalius]

Only 2 of them are actually rum!

[@johnpilon]

@@astromalius you care to elaborate on that? You basing it on the region they're made, or another specific criteria or what?

[@theatticdesign]

Jesse this was sooo informative. Awesome questions and really really awesome answers from your subject Matt. What a wealth of knowledge, looking forward to more like this! Ben

[@jo-siah]

Hay!Jessie no disrespect to Matt and his insights but you should talk to Ian Burrell, the global ambassador.

[@WriteInAaronBushnell]

I want to be a rum historian when I grow up!

[@scottforsythe2024]

The Royal New Zealand Navy stopped the daily rum ration on 1 March 1990.

[@semdevisser5227]

I think the New Zealand Navy was the last navy in the world to give up the Tot (rum ration) and that wasn't until 1990!!!

[@Lindholmer5k]

Rum is my default choise of liquid to go with my cigars :) absolutly a superb spirit, on par with scotsh in termes of depth, much better pairing with deep flavours than scotsh tho :)

[@Erik_Swiger]

Throwing "just anything" into the rum mash must have made some rum that was great and unique, and some rum that was hellishly horrible.

[@walla6642]

I can you use all grain feed for horses or chicken to brew beer or make a spirit with it??? thank you

[@MrRoughNutz]

get this guy on again for shore

[@Soldier957]

If I want to be blown away by an exotic rum what do I buy?

[@heymulen1840]

Hey folks and shiners 👽 I was planning to vapor infuse some gin with orange peel. But up here in the *north* the elderberry's in full blossom and people making elderflower juice 😋 How many grams of elderflowers per liter gin in the pot do you think/know I should use in the gin basket ?? Has anyone tried it ? Hope someone knows something 🧐

[@АндрейНиктинов]

Как жаль, что могу только в переводе читать комментарии и не могу слушать без перевода. Не знаю языка, но очень интересно.

[@colzer28]

Did you see brewbird before putting this together?????

[@tonyoliver4920]

My favourite rum is McKibbin’s of Belfast. Unfortunately now closed.

[@matchesburn]

I will never understand why rum doesn't get more attention. Despite arriving relatively late on the scene as far as spirits go (with it becoming very prominent around the 17th century), it managed to garner a huge cultural/societal niche in absolutely record time. And, I don't care what anyone says: rum is probably the most versatile spirit. Yes, you can have moonshine/white whiskey. But it's not anything majorly associated with whiskey. Whenever someone thinks of whiskey, 99.8% of of the time it's aged. Whereas with rum... it can be white, aged, spiced, flavored... Not many other spirits come close to that level of versatility and do it as well as rum does. And consider that rum itself is basically a relatively young spirit around ~300 years old compared to much, much older spirits like whiskey, brandy, etc. Really the only other spirit from the same period of time that became its own type that comes to mind is tequila, which is roughly the same age as rum (tad older, technically), and I don't think you could argue that tequila is anywhere near as popular or successful as rum is. For good reason. Whiskey might be mankind's claim to fame with alcohol, but if you really wanted a spirit that was the height of mankind's ingenuity... rum is just that. The fact that it rose to such prominence in such little time is testament to that fact.

[@silveraven1]

Pretty sure Callwoods in Tortola use a single pot method. However disclaimer- I bought rum right from the distillery. Tasted great, a little light though. I was suspicious. I tested it and it was 30%. Labeled 40%. Wow… so disappointing seeing as they proudly say it’s over 400 yrs old

[@scubaguy14]

opens it up, Aaaahhh, 2 hours ?! lol But i served, so it's interesting, as sailors used to get a ration of rhum way back when

[@brucegibson9639]

Basically the flavor came from the countrys they concored.

[@richardleaneagh4274]

can rum be produced from sorgham molasses

[@CocktailWonk]

As a general rule, no. The countries which have rum regulations are almost unanimous that it must come from sugarcane - nothing else.

[@richardleaneagh4274]

@@CocktailWonk thanks

[@modeyman101]

1:00:03 Ehhhhhh!

[@mustavertwang]

The Royal Navy were not best pleased when proof was deemed 57% the Navy said it should have been 54%

[@mustavertwang]

"woods old Navy rum"

[@davedrewett2196]

So the original DAP was poop. That’ll feed the yeast 😹

[@sydthegoat88]

I prefer sugar made from cane, not tables (table sugar) Who want's rum with notes of tables

[@trevorreynolds3347]

Delicious. I'm a pirate.

[@top6ear]

My Navy rum drinks as easy as 40% , mind you i am not a pussy so 57% no big deal.

[@shadow4280]

Submarine pot

[@lordsigurdthorolf1202]

IMHO, if you like a "SPERIT FOR IT'S FLAVOR" WHY THE HELL WOULD YOU CHANGE IT'S TAST BY ADDING ANYTHING TO IT? Edit/Add ya my Avatar is me in the mid 1980's. I am now over 70 years young! ;

[@jacobdeslattes3519]

Would love to see him go into production side of the high esters like Jamaican. And you missed your chance for a goat head joke! Shame on you 😂

[@RoraighPrice]

1

[@brucegibson9639]

They didnt come up with shit on thete own.

[@astromalius]

Maison Ferrand shill 😜