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" ... Camus’ Cognacs have always had a reputation for being particularly aromatic. To further enhance that character Camus developed a proprietary distillation protocol, which it calls “Intensity,” that measurably increases the concentration of terpenes and esters in their Cognac, producing what the company describes as an “instant of intensity.” ... "
" ... Landvoigt explains: “Wine chemistry so complicated, so many compounds bound in the alcohol. The temperature of your mouth releases the compounds, causing the wine to give off those esters and compounds more easily. We’re trying to recreate that experience.” ... "
" ... While each island is justifiably proud of its long, rich rum making traditions, Ten to One does not play favorite and blends the best column-distilled rums from Trinidad, Barbados and the Dominican Republic, along with high-ester Jamaican pot still rum. Esters are the natural compounds developed during fermentation that give rum many of its characteristic flavors such as caramel or fruit, and Jamaican rums in particular are famous for pronounced esters, the science behind the island’s above mentioned signature ”rum funk.” By employing this in its blend, Ten to One features banana and citrus front and center among the many pronounced flavors you will enjoy, alongside toffee and baking spices. This is a complex but easy drinking rum that is lighter in body and perfect for summertime sipping by the pool, ocean or campfire. But it was developed with cocktails in mind, and while I would go no further than an ice cube or splash of club soda or tonic, it would be an ideal substitute for lesser rums in any rum-based mixed drink. Ten to One also comes in a white version, using the same column and pot still multi-island, no sugar added, high-quality blend, and this is even more appealing to the home mixologist. ... "