In his 1895 book, The Time Machine, H.G. Wells posits a tabletop device that takes people backward and forward in time. Even if you can’t literally travel through time (yet), the ability to compress it has nearly limitless appeal. With his disruptive, rapid aging technology for spirits, Bryan Davis is doing just that: A way of forcing the chemical reactions that occur during barrel aging to happen orders of magnitude faster than Mother Nature would allow in her own sweet time.
It’s no surprise that Davis has latched on to a time machine metaphor for his rapid-aging spirit reactor (“a time machine for booze”), even using it as the title of his TEDx presentation about it. Now, I realize this may be old news to many of you, as the story of Lost Spirits and Bryan has spread far and wide. Stories in Wired, the Huffington Post, and numerous other spirits publications (including yours truly) have told the story many times over.
If there’s one story that’s consistently provided fodder for my ramblings here, it would be Lost Spirits. Their primary claim to fame is a hyper-speed distilled-spirit aging process, the brainchild of mad scientist Bryan Davis. A quick check shows that I’ve done two dozen posts here about Lost Spirits, reaching back to some of my earliest writing. I was thrilled to be the first source to write about the THEA One aging reactor, which has received the attention of the biggest spirits industry players and been covered by Wired, CBS, and other mainstream outlets.
If there’s one thing I’ve learned from following Bryan’s story is to expect the unexpected, with frequent twists in the narrative. First, the release of three high-octane rums — Navy Style, Polynesian Inspired, and Cuban Inspired–which grabbed the rum enthusiast market’s attention due to their high powered, intense flavors. Next was the company’s announcement that they would begin licensing their aging process to other distilleries. The technology is embodied in a “reactor” that takes in freshly made spirit and wood and exposes them to heat and intense light; it’s a patented process that results in the claimed net effect of twenty years of barrel aging within a week’s time. Naturally, this put Lost Spirits in the crosshairs of the big, multinational spirits producers as well as upstart distilleries looking for an edge.
It takes a brave–and possibly mad–person to name their latest project “Mea Culpa Rum.” Yet that’s exactly what Bryan Davis just did, posting the label image recently on his Lost Spirits Technology/ Distillery Facebook page. Longtime readers of this site know that I’ve spent an obsessive amount of time over the past two years keeping close tabs on the Lost Spirits story. Starting with their bold, polarizing rums (Navy Style, Polynesian Inspired, and Cuban Inspired), through the science of rum flavors and barrel aging, and onto licensing the amazing THEA One aging reactors to upstart distilleries, Lost Spirits has been an ever-changing story covered by major news outlets like Wired and CBS News. So it’s with a certain amount of pride that I can say this site covered it first and the most in-depth.
When I last wrote about lost Spirits in September 2015, I had been present for the unveiling of Santeria rum, made for Rational Spirits of Charleston, South Carolina– the first reactor licensee. A few months later, a second licensee called Rattleback received their reactor. Behind the scenes, Bryan and his partner, Joanne Haruta, were continuing to sign up yet more licensees while evolving the reactor design to process larger quantities of spirits. I chatted occasionally with Bryan during this time, naively assuming that he’d be busy for a while building reactors and helping new licensees get underway with their technology. Sure, there were occasional only-in-Lost-Spirits-land elements–like working with an actual Santeria priest to bless Rational’s reactor–but not enough to warrant a full news flash here.
Driving through Silicon Valley on U.S. 101, you’d be forgiven if you didn’t notice the southernmost town of Morgan Hill, a dusty bedroom community of 40,000 residents, two freeway exits, a Walmart, and some small vineyards. Mrs. Wonk and I are driving from San Francisco to Los Angeles, with a pit stop tonight in Pismo Beach, and have stopped here for a quick bite before our late-morning meeting. Driving through the town, it’s not quite the kind of place you’d expect a revolution in the distilled spirits industry to originate. However, that’s exactly why we’re here: Today’s agenda is visiting the new Lost Spirits facility, where Bryan Davis and Joanne Haruta are building the first batch of hyper-speed aging reactors that will create the equivalent of twenty years of barrel aging in a week’s time. (Yes, a week.) They’re about to start shipping reactors to distilleries around the U.S., and Joanne and Bryan have graciously allowed us a sneak peek.
Heading up into the foothills on the outskirts of town, the houses grow noticeably larger and more upscale, almost certainly owned by tech money seeking a nice view in a quiet town. Soon enough, the GPS indicates we’ve arrived, though it seems hard to trust the GPS, at first– the house before us is relatively new, quite large, and well-appointed in a suburban McMansion sort of way, a far cry from the dusty and artistic Lost Spirit Distillery in Salinas, which we visited last year. I soon spot a large red pirate flag waving near the front door. Having known Bryan for a while, the flag is a dead giveaway that we’ve found the right place.
As we approach the front door, a computerized female voice welcomes us. Peering through the glass over the front door, a white dragon (reminiscent of Lost Spirits’ original dragon-head copper still in Salinas) wrapped around the entry chandelier glares down at us. The house is a combination spirits laboratory, reactor construction site, showroom for potential reactor licensees, and living quarters, complete with pool with diving board, outdoor BBQ deck (and disco mirror ball), and tennis court.
If you’ve somehow managed to miss the recent media coverage of Lost Spirits, here’s the quick synopsis: About five years ago, Bryan and Joanne moved back to the U.S. after spending a few years in Spain making absinthe and gin. Setting up shop on vacant family-owned land near the artichoke fields of Salinas, Bryan built his own stills, first a wooden version, and subsequently copper. They first made heavily peated whiskies, but soon turned their attention to rum. Along the way, Bryan studied the chemical reactions that occur during wooden barrel aging and tinkered with ways to induce the reactions more quickly. The early whiskies used only a fraction of the aging technologies used in the subsequent Navy Style, Polynesian Inspired, and Cuban Inspired rums. All three rums are intensely flavorful and colorful, despite having no added sugar or coloring, and received considerable attention by the rum Illuminati, as well as yours truly.
A subsequent fourth rum, Colonial American Inspired, heralded yet another substantial improvement to the aging process, wherein the whole batch goes through the same steps, rather than each stage acting on only a portion of the whole batch. Although only a few hundred bottles of Colonial Inspired have been made, those bottles have become the showcase for demonstrating what the Lost Spirits aging process is capable of.
In April 2015 at his American Distillers Institute conference talk, Bryan made the head-turning announcement of plans to license the aging technology to other distilleries. Rather than attempting to grow the Lost Spirits business, bottle by bottle of rum, the new Lost Spirits plan is to lease the technology to other distilleries at a massive scale, while providing what could turn out to be a significant license revenue stream to Lost Spirits.
Glass tubes for exposing spirits to intense light
Bryan’s original reactor, used to create the Lost Spirits rums at the Salinas facility, was in no way mobile, being all exposed tubes, valves, tanks, and wiring – completely unsuitable for selling as a turnkey solution. Thus, when he set out to create a licensable reactor, the original plan was to create an all-in-one unit, about the size of an SUV, that simply required hooking up to power and internet. Just add new-make spirits, wood blocks, and electricity, and a few days later, presto! Aged spirits emerge. Originally dubbed the Model 1, the name subsequently changed to THEA One (Targeted Hyper-Esterification Aging), which not coincidentally is a homonym of Theia, the Greek goddess of light.
Since the reactor announcement, Bryan’s largest task has been solving the engineering problems of productizing the reactor units in a way that doesn’t generate excessive heat and passes rigorous safety testing. With a process involving several hundred liters of highly flammable alcohol in breakable glass tubes, any ignition source could be disastrous.
Bryan’s nature is that of a mad inventor, piecing together existing parts and rapidly iterating, solving new design challenges as they pop up. The original goal was that he and a small team would build these reactors, about one per week. Going into it, Bryan didn’t have an exact parts list – instead, he’d order a bunch of sensors, switches, and other elements, testing them all to see what worked best, and evolve the reactor design along the way. One particular challenge was that the largest clear glass tubes available weren’t large enough to hold the required amount of spirits on their own; the solution for the original THEA reactor design was simply to use multiple tubes, making for a very unusual, badass reactor.
Upper portion of THEA One
Bryan’s first THEA reactor looks like a Jules Verne fantasy expressed as a V12 aircraft engine. The unit is about six feet tall, six feet wide, and three feet deep. Your eye is immediately drawn to a vertical phalanx of clear glass tubes, four inches in diameter. Surrounding the tubes on all four sides are square metal boxes roughly three feet wide. Two chrome pipes with an upturned flare at one end run along the top of each row of tubes, evoking the image of an exhaust manifold for the aforementioned aircraft engine. A smattering of tubing and wires can be seen around the perimeter. Nearby, a keg-sized metal barrel connects to the main reactor chassis via tubing.
THEA One piping at the top
Drains at the bottom of THEA One
Bryan picks up an iPad, touches a few buttons, and suddenly all the tubes are bathed in intense light, turning the sci-fi imagery up to eleven. The light coming from the boxes surrounding the glass tubes is 2.5 times brighter than the noontime sun at the equator. A computerized voice—the same sultry woman who greeted us at the door– begins to emanate from the reactor (shades of HAL 900), introducing itself to the listener and telling its story. On two of the boxes features the Lost Spirits Sphinx logo along with “MODEL 1 AGING REACTOR – DESIGNED AND ASSEMBLED IN SILICON VALLEY CALIFORNIA.” Bryan, a graduate of the San Francisco Art Institute specializing in sculpture, has a flair for the dramatic. Earlier in our visit, Bryan casually mentioned that he crafted the aforementioned dragon chandelier with nothing more than some extra wire and a few rolls of masking tape while waiting for an early reactor run to complete overnight. Like you do.
While building the first reactor in the months following the announcement, Bryan discovered that much larger glass tubes were readily available but they would need to be special ordered from Germany. While sorting out the glass tube order with the German company, he learned that pharmaceutical companies run similar equipment using similar raw materials and fabrication techniques—an introduction led from Germany to New Jersey, to new resources. Knowing this, the reactor design evolved substantially, splitting into several discrete components and utilizing a single giant glass tube. While the original (and only) self-contained THEA One unit won’t be distributed, the improved design allows aging of bigger batches. Equally important, the entire reactor can be constructed by a company specializing in this type of equipment and can be drop-shipped from the fabricator directly to distilleries.
Improved (large tube) version of the Reactor with empty light boxes
Control cabinet for improved reactor
Boxes where light sources are mounted on improved reactor
This improved reactor design has three main components, all connected via wiring and plumbing:
A giant, 30-gallon glass tube housed inside a square, tube metal frame. Metal boxes on each side hold dozens of light sources, all aiming inward toward the tube.
A metal control cabinet, roughly the size of gym locker, holds the electronic brains and assorted pumps and switches.
Three keg-sized metal barrels, with various connections and tubes.
The aging process starts with the addition of charred wooden blocks to some of the metal barrels, as well as into the tube(s). Next the new-make spirit is added. At that point, the brains of the operation–a Mac Mini housed in the control cabinet–takes over, orchestrating a small army of sensors, valves, pumps, and heaters, measuring and moving the spirit between the barrels and tubes at the appropriate times. An iPad loaded with custom software enables control of the reactor, including powering it on or off and altering aging profiles. The Mac Mini also communicates back to Lost Spirits, allowing Bryan to monitor and control the reactor remotely if necessary.
The aging process typically has four main stages, including (as you’ve probably guessed) shining extremely bright lights at the spirit in a tube. Each stage may take several days. As such, the operational model is that every few days you add a new 30-gallon batch of new-make spirit, while an equivalent amount that started aging a week earlier completes its aging. With 30 gallons present at all four stages, the reactor holds 120 gallons of spirit in total.
The exact order of the stages, as well as how long is spent in each stage, allows the aging profile (and resulting flavor) to be tuned. If you’ve had more than one of the Lost Spirits rums, you’ve seen first-hand how the same new-make spirit can wind up with vastly different flavors after aging, differentiated only by what the aging steps accentuate or diminish. Bryan plans to work with distilleries to craft custom aging profiles for each spirit they age.
A significant amount of reactor development time was spent on safety. For instance, the light boxes generate a substantial amount of heat. At well over 100 proof, the alcohol inside the tube is highly flammable, so preventing fumes from getting into those boxes required substantial problem solving. The reactor has multiple levels of mechanical and electrical safety features and has passed the required safety certification.
Distilleries who license a reactor will pay a fixed cost up front (which covers the cost of producing and shipping the reactor), as well as a monthly licensing fee. It’s expected that the licensing fee, when amortized over the thousands of bottles that a distillery produces monthly, will add very little to the overall cost of the bottle. In theory, distilleries might save money, as they won’t lose anywhere near as much spirit to the angel’s share as with traditional barrel aging.
Bryan puts his reactor aged Colonial Inspired rum up against some heavy hitters when showcasing his technology to prospective licensees.
So far, at least 65 distilleries have expressed interesting in using the reactor including several that have already signed deals. In addition, it’s gained a lot of attention from the large-multinational 800-pound gorillas of the spirits industry – no surprise there! It’s expected that Rational Spirits, a new startup distillery in South Carolina, will be among the first to receive a reactor. In a recent press release, they describe their first product, named Santeria, as a pot-still rum in the heavily funky Jamaican style.
The next year should be very interesting as various distilleries being receiving and shipping reactor-aged spirits to a much broader consumer base than Lost Spirits has reached so far on its own. No matter what happens with the reactor once it starts shipping in volume, interesting stories will no doubt unfold. Stay tuned!
After Lost Spirits’ big announcementthis past April that they’d be leasing their revolutionary “reactor” aging technology to other distilleries, owners Bryan Davis and Joanne Haruta have gone mostly dark. To briefly recap their audacious plan as it was announced:
An aging process using wood, light, and other techniques to provide the equivalent of fifteen to twenty years of ester/aldehyde transformation (“aging”) in six days. This process has already been demonstrated on their four rum releases.
A self-contained reactor, the size of small SUV, delivered to distilleries, who will lease it for a monthly fee.
A small handful of carefully selected distilleries for the initial beta test phase.
At the American Distilling Institute conference today (4/1/15), Bryan Davis of Lost Spirits Distillery is announcing they will be making their unique, patented, hyper-speed aging process available to other spirit makers – providing the equivalent of twenty years of barrel aging in a week. No, this isn’t barrel aging with microscopic barrels, and in fact there are no barrels used. The implications of this are profound for the spirits industry. It may sound like an alchemist’s dream of turning lead into gold, but Bryan has the science to back up the claim. A companion post to this story goes into the science of spirit flavors and how Lost Spirits backs up their claims, but for this post, it’s sufficient to know that barrel aging is about transforming organic compounds into more pleasant tasting organic compounds
Before jumping into exactly what Lost Spirits is planning, let’s first review what traditional barrel aging is about. Unlike what many people think, the goal of barrel aging isn’t just to impart a woody flavor to spirits. Instead, the wood both contributes organic compounds to the aging spirit and transforms already existing organic compounds into other organic compounds. Typically referred to as esters and aldehydes, these are what give distilled spirits their taste. (For instance, the ethyl butryate ester has the taste of pineapple, while phenethyl acetate has the taste of honey. When spirits emerge from the still, they’re a soup of mostly organic acids and a few esters, which the barrel aging transforms into other (hopefully flavorful) esters, and a lot more of them.
In an earlier post on this blog, I referenced a white paper on the Lost Spirits website showing gas chromatography charts for a 33-year aged demerara rum.In the simplest terms, the location of spikes on the chart’s X-axis shows the presence of specific flavor compounds, and the height of the spike indicates how much of that compound is present. The presence or absence of spikes, along with their relative heights, provides a “fingerprint” for the spirit. Spirits with similar gas chromatography fingerprints will taste very similar, because essentially they are made of the same stuff.
While the aforementioned paper is interesting in a wonky sort of way, it also set the stage for Bryan to demonstrate the effectiveness of his aging process. (We’ll get to the details of that shortly.) Bryan set out to replicate the signature of this 33-year aged demerara rum using his own distillate and a week-long aging process.The gas chromatograph for the Colonial Inspired Rum (below) shows a similar signature to the 33-year demerara, however its peaks are not as high. That is, the same esters are present, and at the same ratios, although in lower concentrations. Bryan says the Colonial Inspired rum contains about 60 percent of the peak ester and aldehyde levels of the 33-year demerara, corresponding to 20 or so years of aging, assuming the barrel’s ester transformation rate is linear. Put another way, if the 33-year rum had instead been pulled from the barrel after 20 years, it should have a similar profile to . In short, Lost Spirits has turned twenty years of waiting into seven days.
Gas Chromatograph of volatile compounds in a 33 year aged demerara rum and Lost Spirits Colonial Inspired Rum – Image courtesy of Bryan Davis, Lost Spirits Distillery.
While the Colonial Inspired rum was a limited edition, there’s more rum coming from Lost Spirits very soon. While the Colonial Inspired didn’t set out to exactly match the demerara style, the chromatograph strongly suggested it was possible. Thus, Bryan has set his sights on replicating the flavor profile of the 33 year aged demara, down to the touch of caramelized sugar that the graphs suggest is present. The result is the new Lost Spirits Prometheus rum, which will debut at Rum Renaissance in April 2015.
Although the exact details of every step of the Lost Spirits aging process remain a secret, here’s what I can share: Barrels are not used. Instead, charred blocks of wood go into tanks along with the unaged spirit. (Barrels themselves are charred, so charred wood blocks aren’t surprising.) Once the spirit and blocks are in the reactor, the following transformations occur (paraphrasing Bryan):
1) Forced esterification of the volatile carboxylic esters.
2) Polymers in the charred oak blocks are shredded, yielding the same proportionate precursor molecules as the barrel does naturally over decades of aging.
3) Forced the esterification of the wood-derived precursors, which ultimately form into a mix of long-and short-chained esters.
The effect of these three steps is to rapidly cause the same ester transformations that happen in a traditional barrel—but in a literal fraction of the time
The original Lost Spirits rums (Navy Style, Polynesian Inspired, Cuban Inspired) used an early version of this aging process wherein the rum was divided, and each portion went through just one of the steps before all the portions were blended back together. The newer version of the aging process (2.0) runs the entire batch through all three steps in a very specific sequence. The Lost Spirits Colonial Inspired rum, covered here, is the first release to use the 2.0 process. The Prometheus rum will be the second release, although with a different flavor profile, i.e., similar to a 20-year aged demerara.
Given all the crazy equipment and complicated steps necessary to pull off this unique, hyper-speed aging process, how will Lost Spirits lease this technology to other distillers while keeping the critical parts of it a trade secret? Would you believe a “reactor” that condenses the process into a large box, roughly the size of a compact SUV, that’s delivered to the leasing distillery and then wired up for electricity and internet? The power is necessary for the pumps, computers, and other devices within. The internet connection will connect the reactor to Lost Spirit’s computers for control and monitoring. If the reactor can’t talk to the Lost Spirits computer, everything shuts down. And if you pry open the box to see what’s inside? Don’t even think about it.
With the reactor in play, different aging profiles can be created to emphasize desired characteristics. An on-site iPad will provide a certain degree of control to the local distiller. There will be some level of access to the reactor internals – after all, the wood blocks will need to be changed out. But beyond a few things like that, the distiller adds his unaged spirit, and in a week or so, collects the transformed spirit, ready for bottling.
As for how the leasing works, at least in the beta phase, distilleries will pay an upfront amount to cover equipment costs and then a monthly fee thereafter. While this is obviously an added expense for small distillers, barrel aging is expensive as well. Distillers have their capital tied up in barrels for several years, sometimes decades, and during that time they’re losing product to the angel’s share (spirit that evaporates through the barrel walls). Initially Bryan plans to take just a handful of carefully selected distilleries into his beta process, enabling him to closely monitor the process and make adjustments as necessary. He expects that it will be several months before the first reactor is delivered, making a mid-2015 debut.
I have to admit, from the first moment Bryan told me about this (under NDA) I’ve been filled with, “What about…?” and “What if…?” questions. It’s without a doubt a bold move, filled with risk–not least of which is garnering unfavorable attention from giant spirits entities with a vested interest in the status quo. However, if Lost Spirits is successful in this venture, it opens the possibility of distillers creating higher quality products at price points far less than they could achieve with traditional barrel aging. I really can’t wait to see how this story plays out.
Update: Bryan has published his white paper on the reactor, named the “Model 1” on the Lost Spirits site.
In my earliest conversation with Bryan, I asked if he was using technologies like gas chromatography to understand what’s in distilled spirits. His answer then was that many organic compounds of interest are difficult to tease apart with the analytical tools available to him. In the intervening year, with better analysis tools and assistance from experts, he has been able to identify critical flavor creation processes that previously eluded analysis. In some cases he’s found evidence that contradicts the conventional wisdom about where flavor compounds are introduced.
Bryan has generously worked with me for many hours to share his new insights and help me break them down into the simplified explanations– part primer on the science of spirit flavors, and part explanation of the how Lost Spirits is able to prove that their accelerated aging process works. Charts and chemistry will be bandied about, but I promise to be as gentle as I can without losing the critical elements.
Bryan Davis of Lost Spirits is at it again. Armed with a gas chromatograph and an extensive library of rum, he’s undertaken extensive chemical analysis of various rums near and dear to the heart of rummies worldwide.
In the first paper on the Lost Spirits site, he covered how trace carboxylic esters are responsible for the fruit flavors commonly found in rums, as well as the effects of column vs. pot stills. In the second paper, Bryan focuses his chromatograph on a 33 year aged pot still rum and how the semi-volatile organics (SVOCs) change with barrel aging. Now, it’s natural to wonder which rum this is. While Bryan won’t reveal, I will assert that there are very few pot still rums that are aged 30 years or more, and which are generally available – Do your own digging.
Among the interesting tidbits that jumped out at me on first reading was that the gas chromatograph appears to prove that some amount of sugar was added at some point in the process. Up till now, work by Richard Seale and Johnny Drejer have measured sugar contents by indirect methods (specific gravity). To my knowledge, Bryan’s study is among the first detailed published studies to show the addition of sucrose by more direct, chemical analysis.
There’s lots more rummy science to wonk out about. Check it out here.
Longtime readers know I’m a big fan of Lost Spirits Distillery in central California. I’ve written about them extensively, with most of the hard science the result of long conversations with Bryan Davis, co-owner and master distiller. This is really wonky stuff: yeasts, acids, esters, and chemical analysis – true rum science.
Very recently, Bryan put up the first (of what hopefully will be several) pages on the Lost Spirits site where he shares the results of in-depth chemical analysis of pairs of rums, including annotated gas chromatographs. Titled “Trace Carboxylic Acid & Ester Origin in Mature Spirits”, it’s full of meaty observations like this:
This observation appears to confirm that the trace ester density is not only predetermined prior to the spirit entering the cask but that the distillation cuts and level of rectification has a massive effect on the final character of the aged spirit.
This past week, Joanne Haruta and Bryan Davis of Lost Spirits Distillery visited my hometown of Seattle. I eagerly anticipated their trip as the Seattle area has several top notch rum-centric bars, including Rumba and Tacoma Cabana, as well as the Pantheon of the American Whiskey, Canon. Over several evenings we visited all of them, and much rum and whiskey scuttlebutt ensued. Fun side story: At Canon, Bryan and Joanne were shocked to find four different Lost Spirits whiskeys, several that they no longer have themselves.
One reason Bryan and Joanne visited was for a special evening at Tacoma Cabana where Bryan gave a presentation about rum chemistry and how he uses that knowledge to tweaks the flavor profiles of their rums, currently numbering four varieties: Navy Style, Polynesian Inspired, Cuban Inspired, and Colonial American Inspired.
The presentation at Tacoma Cabana was very familiar to me as months ago Bryan walked me through it via Skype, answering my countless questions along the way. That Skype session was the basis of my first in-depth post on the Lost Spirits process. It’s a very non-traditional rum-making presentation, so it was fun to watch the crowd reaction as Bryan threw out factoids such as how the decidedly unpleasant aroma of vomit is a precursor to the smell of pineapple. At one point, Bryan was talking through an eye chart of esters (photo below), discussing the elements found in pineapple. Somebody jokingly asked how to make the sour apple flavor. Without missing a beat Bryan rattled off the key esters and briefly diverted to a description of malic acid and grape skins, which provide the sour flavor.
To celebrate the event, Tiki master Jason Alexander, co-owner of Tacoma Cabana, created a special Tiki drink menu comprised entirely of house-original drinks showcasing the Navy, Polynesian, and Cuban rums. The recipe for the 15150 Swizzle appears below. A secret drink, listed only by its latitude/longitude coordinates, required a bit of Google foo and/or knowledge of sci-fi to unlock. And yet another drink, the Ganymede, appears in an earlier post on this blog. Prior to starting, Jason made one of each cocktail, providing some great photo opportunities:
Describing how Pirates of the Caribbean inspired the Navy Style rum:
An abbreviated listing of the fruity esters found in rum:
Bryan uses striking visual imagery to describe where flavors come from:
Selecting the right molasses is key to making the desired flavors:
Describing the difference between low and high rectification — Lost Spirits uses low rectification to keep as much of the esters generated during fermentation in the final product:
Acetic acid – aka vinegar, a byproduct of fermentation. You don’t want your rum to taste like this.
Ethyl Acetate – The smell of nail polish remover, and all too easy to inadvertently produce.
15150 Swizzle Recipe
The 15150 swizzle is one of the featured recipes at the event, and which Jason Alexander graciously provided the recipe for inclusion here. The 15150 name is play on the Lost Spirits Cuban Inspired 151-proof rum and the 5150, the California legal code for “involuntary psychiatric hold,” (aka “crazy” or that Van Halen album with Sammy Hagar that you bought on cassette).
0.5 oz honey syrup (1:1)
0.5 oz punch mix (see below)
0.5 oz pineapple juice
2 oz Lost Spirits Cuban Inspired rum
Build in tall glass with crushed ice. Swizzle. Garnish outlandishly in Tiki style. Set things on fire.
The punch mix is the same mix used in the previously mentioned Ganymede recipe.
8 oz sugar
8 oz lime juice
1 oz Angostura bitters
1/2 nutmeg, grated
Combine all ingredients, stir till sugar dissolves, then stir occasionally till the nutmeg dissolves.