Post #623682 by CincyTikiCraig on Sun, Feb 5, 2012 9:46 AM

I asked this question of The Man himself, Ed Hamilton, aka The Minister of Rum, who imports Lemon Hart to the USA:

http://www.ministryofrum.com/forums/showthread.php?t=5778

Here's what he said:

"That is very close Craig,. If it was 160 proof, twice what you see on your store shelves, you could just add 750ml to reduce the alcohol by half. But since this is ((151/80 *750)-750)/29.57 ml/ounce = 22.5 ounces.

How the water is added is important. You could just add this in a larger bottle and shake it up, but I would suggest adding an ounce every few hours and stirring it as you go. This is a chemical reaction.

I'd be interested in hearing from anyone who has tried both methods.

It doesn't look good for getting Lemon Hart 80 any time soon in the US. "

He also added this note about the type of water that should be used to dilute the 151 down to 80 proof:

"My water of choice would be limestone filtered water like that found in Kentucky. I would avoid anything with chlorine in it such as most municipal water. Deionized is good, but the real test is to try it and taste it. Then you will taste the differences for yourself. Definitely avoid hard water from a municipal supply."

This is great news for Demerara lovers who have access to LH 151.