scinerd3000
Well-Known Member
what the hell is denatured rum?
what the hell is denatured rum?
what the hell is denatured rum?
Bay Rum and Prohibition
In 1921, the provisions of National Prohibition were extended to the Virgin Islands. According to the act, local rum and bay rum could no longer be manufactured or exported. This brought production to a virtual halt. Prohibition laws were later modified to allow the export of bay rum provided its alcohol was denatured in an effort to prevent people from drinking it in lieu of rum. At first, salicylic acid (the active ingredient in aspirin), was used as the denaturing agent. This had quite an unexpected result: Word spread that drinking bay rum not only made you feel good, but also relieved your aches and pains. This change proved a boon to the industry and, during the latter part of Prohibition, bay rum production reached a peak of over 100,000 gallons annually. A different denaturing agent was added to bay rum at the end of Prohibition, resulting in a bitter taste. This discouraged people from drinking it and bay rum returned to its original topical and cosmetic use.
Man Rev, I love Bay Rum too! For some reason, the Pinaud version burns like no other after shave I have used. I usually have around 3-4 different brands of bay rum scented after shave, cologne and shave soap on hand. Great stuff!
Its kind of hit and miss in the store. If you find a chain that carries it, that should be pretty consistent wherever you go.
I hear the flavor from dr pepper comes from prune juice...
So any word on this one yet? I've got a couple bottles of DP in the fridge just waiting, I've got a 3 gallon batch planned.
If you're worried about the preservatives in Dr. Pepper then I would make a trip to Whole Foods, find some of their organic sodas and see if they have the same things.
I'm much more inclined to believe it is a hoax most likely perpetrated by one of their competitors. Kind of like the "workers pee in Corona beer" hoax of the 1980's. If you've ever tasted prune juice and Dr. Pepper side-by-side you'll see they are nothing alike.The fact that a company that has its recipe cut in half and locked in vaults in separate cities denies that something is in their product doesn't really hold much weight.
No need to worry, mine fermented out just fine. The amount of preservatives in there isn't enough to come near hurting a healthy pitch of yeast.
If it turns out halfway decent, I'll post the details in a few weeks.
I'm pretty sure if Sacc hasn't mentioned that he has brewed this in the last 2.5 years he hasn't brewed it. Its a disgusting idea anyways.
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