We used the rotary evaporator to separate the alcohol and the essence of Goslings dark rum. The rumshine has most of the heady notes and all the alcohol. The essence is made up of the sweet notes and the barrel aged flavors. To make the most of the rumshine we added prunes. After just a few days the taste is amazing. We took the rum essence and built it back up with simple syrup to create something wonderfully delicious. You don't realize how much flavor is contained in a spirit until you remove the alcohol. Without the distraction of the burn you can focus in on nuances and subtleties. Time to make some non-alcoholic boat drinks and Dark and Stormies.
May 1, 2006