Adam Chapman of Sunshine & Sons in Australia, joins the More Good Drinks Podcast to dive into his unique approach to rum distillation, safety, and education. With over 30 years in winemaking and a passion for teaching, Adam shares profound insights into spirit craftsmanship, sensory evaluation, and industry challenges.
Why Adam? Well - he has a unique ability to call a spade a spade, and an unerring drive for accuracy and understanding. There’s plenty here to examine by way of inspiration, attention to craft and just a good bloke having a bloody good time and trying to stay alive doing it.
He’s not afraid to call out what craft distillers could be doing better and to share his rich knowledge. So listen in, you’ll benefit.
In this episode:
The transition from winemaking to rum distillation driven by climate change and a passion for spirits
How wild fermentation and organic molasses create a full-bodied, muscular rum profile
The importance of texture, mouthfeel, and structure in spirit evaluation and how Adam measures these aspects
An overview of his innovative tasting scale from 1 to 5 across various characteristics
His approach to blending, maturation, and experimenting with fermentation processes to develop signature styles
The critical role of safety equipment, including pressure relief valves, in small-scale distilling
Emphasizing industry safety, compliance, and the importance of education in spirits production
Adam’s perspective on Australian rum’s potential and the influence of terroir
The value of sensory education, understanding compounds, and how to communicate complexity to consumers
Insights into his ongoing training contributions and plans to influence the industry positively
The significance of respecting cultural traditions like Baiou and indigenous ingredients in spirit innovation
Timestamps:
00:00 - Introduction: Rum innovation and Adam’s background
02:00 - Transition from winemaking to rum distillation
05:15 - Wild fermentation and organic molasses as signature elements
08:30 - Texture, structure, and sensory evaluation in spirits
12:45 - The unique tasting scale and scoring process
16:10 - Maturation styles and blending strategies
20:20 - Safety practices: pressure relief and distillation equipment
24:00 - Industry challenges and safety standards
28:30 - Australian rum: terroir and style evolution
33:20 - Cultural influences: Baiou and indigenous ingredients
39:00 - Education: training, sensory analysis, and industry standards
43:30 - Future trends and innovation in spirits
48:00 - Final thoughts and Adam’s passion for safety and education
