From Aquariums to Distilleries: The Art and Science of Data-Driven Decision Making

I’ve always been a data geek. There’s something deeply satisfying about taking a mass of numbers and turning it into something meaningful—something that informs decisions, optimizes processes, and leads to the best possible product in the case of rum-making.

Interestingly, my journey into the world of distillation isn’t as far removed from my early career as it might seem. Long before I became involved in distilling, I was a hardcore aquarium geek, and the overlap between these two seemingly different fields is more significant than you might think. Both involve managing fluids, treating waste, dealing with complex plumbing, and maintaining an obsessive attention to detail.

But beyond the hands-on technical work, both aquariums and distilleries share something else that I love: data.

The Power of Visualization in Fermentation

A picture may be worth a thousand words, but a good data visualization tells an even richer story. Take fermentation, for example. The process of turning sugarcane into rum is both an art and a science, and nowhere is that more evident than in how we track fermentation over time.

Specific gravity changes over time in our first fermentations at RBD in 2024

The chart above is a perfect example. It shows how specific gravity (SG)—a measure of sugar content—changes over time as yeast converts sugar into alcohol. Each line represents a different fermentation batch, starting with a high SG and dropping as fermentation progresses. By analyzing this data, we can spot patterns, optimize fermentation times, and even predict potential issues before they arise.

Fermentation comparision between cane juice and molasses based rum production.

For example:

• Variability in Fermentation: Some batches ferment more quickly than others. Are those batches experiencing different temperatures, do they result in different flavor expressions? 

• Efficiency Gains: By identifying the optimal SG drop-off rate, we can fine-tune our processes to ensure every batch ferments as efficiently and reliably as possible.

• Troubleshooting: If a batch isn’t performing as expected, the data often holds the key to why. Maybe the yeast wasn’t as active as it should be, or perhaps there’s an issue with temperature control. 

Data-Driven Flavor Development

While fermentation data helps us understand sugar conversion, it also plays a crucial role in flavor development. The timing of when certain flavors emerge can be tracked and replicated with precision.

Through data analysis, we can:

Pinpoint When Key Flavors Develop: Esters and congeners—compounds responsible for fruity, floral, and funky notes—form at different stages of fermentation and distillation. We can map exactly when these compounds peak by monitoring temperature, pH, and SG.

Refine Our Cuts: Distillation is all about making precise cuts—separating the “heads,” “hearts,” and “tails” of the distillate. By logging data from previous runs, we can determine the exact moments when the best flavors emerge and ensure consistency from batch to batch.

Ensure Replicability: One of the biggest challenges in craft spirits is maintaining a consistent profile while allowing for natural variations in raw materials. By leveraging historical data, we can fine-tune fermentation conditions, yeast selection, and distillation cuts to achieve a consistent flavor profile every time.

Why It Matters

The beauty of working with data is that it removes guesswork. Whether monitoring water quality in an aquarium or tracking fermentation in a distillery, the principles are the same: collect the right information, visualize it in a meaningful way, and use it to make better decisions.

And at the end of the day, better decisions lead to better rum. By embracing data at every step, we’re not just making great rum—we’re making consistently great rum, with flavors that tell a story of the land, the process, and the people behind it.

And that’s something worth raising a glass to.