4/10 – Making Cane Juice Rum: The Basics and Beyond
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Growing up in Puerto Rico surrounded by his family’s business, Roberto Serrallés could scarcely avoid the rum world. But after 20 years in Puerto Rico, he moved to the United States to pursue a PhD from the University of Oregon with the hope of one day becoming a professor. He didn’t stay away from Puerto Rico for long. When his father called seeking advice on an environmental issue the company was facing, Serrallés was intrigued, and he spent the next four years consulting on a wastewater energy project for Destillería Serrallés. After completing the project, Serrallés joined the family business full time. // Info by Imbibe
4/10 – Making Cane Juice Rum: The Basics and Beyond
Topic: Making Cane Juice Rum: The Basics and Beyond
Guest: Jonny Ver Planck (Distiller)
What You’ll Learn: Distiller and consultant Jonny Ver Planck takes us on a deep dive into the production process of cane juice rum, from the process of sourcing cane to fermentation, distillation, and beyond. He’ll also discuss what the future of the category looks like as more and more producers around the world begin crafting their own regional versions of cane juice rum. How feasible is it to produce cane juice rum in regions where sugarcane doesn’t grow?
We’ll discuss all this and more before opening the floor for Q&A, where you can ask Jonny anything.
About Jonny: Jonny has decades of experience that include time as a distillery owner, head distiller, and now consultant to producers all over the world. After starting Rocheport Distilling Co. in Missouri, he went on to help Three Roll Estate get started in Louisiana as one of the largest producers of cane juice rum in the U.S. His most recent project is Vagrant Distiller, a new rum brand featuring a series of limited releases that Jonny produces as a visiting distiller at different distilleries across the globe.
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