![]() ![]() It means “we’re getting the freshest Bourbon barrels, and a tremendous degree of control”, he says. “Once we have the heart, the best spirits we can, we dilute it down to 60%-65% ABV and then, what’s very important is selecting the right casks.” Rum maturing in barrelsīayou’s stablemate, Kentucky Owl Bourbon, provides all the wood required. “In the first hour of starting the still, we’ll be tasting the spirit every 10 minutes to define where to make the cut,” says Vicente. ![]() The second distillation in the pot still is where the essence of Bayou Rum is crafted by hand. “Five days is the sweet spot where we really get the flavour profile we want,” Vicente explains. Unlike most rum distillers, at Bayou the molasses is pasteurised to make sure it is as pure as can be before adding yeast that is specially cultivated in a lab from a strain of wild yeast found on the sugarcane. They save the batches of molasses that are richer, with more fermentable sugar, and send them to us.” Vicente calls the quality of the Louisiana sugarcane “amazing”, and says: “From the beginning we’ve had a partnership with MA Patout & Son – the oldest operating sugar mill in the USA, who’ve been going since 1825. While so much rum is produced in industrial column stills, everything at Bayou is made in pot stills one batch at a time from the best, locally sourced molasses. He was taken on in 2013, soon after the distillery started. He nailed the science of rum making with a degree in chemical engineering, and impressed the founders of Bayou Rum with his rum-making know-how and expertise. He was just 15 when he began working alongside his father, a distiller and master blender in the Dominican Republic who had previously worked in Cuba. Vicente’s passion and experience in rum came from an early age. Surrounded by all that sugarcane in a state famed for its spicy Cajun cooking and for hosting the biggest Mardi Gras party in the US, the lack of a home-grown, high-quality Louisiana rum was striking. It means Louisiana grows more sugarcane than all the Caribbean islands put together,” says Bayou Rum’s master blender, Reiniel Vicente. “Not many people know Louisiana is the fifth-largest producer of sugarcane in the world. The local terroir helps master blender Reiniel Vicente make Bayou’s range particularly special Bayou master blender Reiniel Vicente explains the importance of the local terroir when it comes to making his spirits particularly special. ![]() Or as mentioned in the comments, maybe Blender does not support mouse buttons as modifiers.Thanks to its abundant sugar production, Louisiana is the perfect place to make rum. Note that the shortcut says "Button4 Mouse Middle" as opposed to "Middle Mouse". Updated picture: expanded view3d move modal Besides this new entry, everything else is set to default. I have saved my settings as default and am using a custom preset.Įdit: I am using a new custom preset. I have tried the press and click and numerous other options, also changing Middle to Move instead. I have tried using view3D.view_pan (as in the shortcut using ctrl+mouse wheel) but that also doesn't seem to work. I tried copying the same as the shift+mmb entry and replacing shift with Button 4 but that doesn't seem to work. I have tried multiple possibilities but none seem to work. In User Preferences under the Input tab under 3D View I have created a new shortcut. In Blender it is referred to as Button 4. The buttons are recognised in Blender, that's not the problem. I am using a Logitech G5 mouse which has 2 extra buttons on the side and I would like to use them. I would like to use Mouse 4 instead of shift. I would like to change my user preferences to pan the 3D view using Mouse 4 button + Middle Mouse Button and dragging it. ![]()
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