Unearthed some seven year old marrow rum in the cupboard, it's still good but I'm wondering - it can't be that strong as it was made with bakers yeast and is extremely sweet yet tastes potent, with an almost ether aroma in the mouth, there's a similar kick with my wheat beers which doesn't crop up in wines or all barley brews.
Is there some sort of ester responsible? - it's not the flavour of ethanol - I spent an entertaining week doing lab trials of ethanol tasting ( and got paid for it too :) )
Is there some sort of ester responsible? - it's not the flavour of ethanol - I spent an entertaining week doing lab trials of ethanol tasting ( and got paid for it too :) )