Post #752160 by AceExplorer on Wed, Oct 7, 2015 7:27 AM

To clarify one thing, I know Reynold's and Fees are both highly rated, and my posts didn't acknowledge this. I have not tried either, except in cocktails at bars, therefore my curiosity in comparing those to homemade.

I suspect that both Reynold's and Fees use techniques to accent several of the flavors --- it's all in how you process the raw ingredients. For example, ginger can be cut and slivered many different ways, even grated, and it has a major impact on how much the component is allowed to influence the syrup. Same with how you process your cloves - you can pre-soak your cloves ahead of the other ingredients in the overproof rum if you want a greater ginger component.

I enjoy all the input and sharing here. I'm not trying to twist anyone's arm, but am just thinking out loud and continuing my learning here. You are all helping me think of more things to test in my bar.

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