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, in the case of rum-making, leads to the best possible product.
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.
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.
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. By monitoring temperature, pH, and SG, we can map exactly when these compounds peak.
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.
Optimizing Cane Delivery and Supply Chain Logistics
Beyond fermentation and distillation, data also helps us optimize our raw material sourcing. By analyzing the number of farmers contributing cane from different villages, we can gain insights into supply chain logistics, infrastructure needs, and potential areas for improvement.
The above graph represents a little more than a year of sugarcane harvests across Dominica. The redline represents how much cane is needed to fill a single fermentation tank fully.
But why is this important? Well, for example;
Villages with many small-scale farmers might need more effort coordinating harvests and delivery.
Areas with fewer but larger farms might benefit from targeted investment in transportation and milling capacity.
Tracking sugar content across different regions helps us determine if certain areas consistently produce cane with higher fermentable sugars, allowing us to fine-tune sourcing for optimal flavor.
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.
What Is Single Rum? (And Why Rosalie Bay Is Proudly Dominican Single Rum)
When you hear the term Single Rum, it might sound mysterious—or maybe even a little snobbish. But don’t worry, this isn’t about sipping rum with your pinky out. It’s about transparency, tradition, and a deep connection to place.
Just like the world of single malt whisky, Single Rum is all about origin. It means the rum is:
Distilled at a single distillery,
Made from start to finish in one country,
Produced in a way that reflects that place’s unique climate, ingredients, and techniques.
In other words, no blends from multiple countries. No mystery juice from who-knows-where. Just one distillery, one place, one identity.
So What Does That Make Us?
At Rosalie Bay Distilling, we’re proud to call ourselves a Dominican Single Rum. And no—we don’t mean the Dominican Republic. We mean Dominica: the wild, volcanic, rain-forested island nestled between Guadeloupe and Martinique.
Our entire process—from sugarcane to still to barrel—takes place right here in Dominica. We grow our heirloom cane varieties on steep mountain slopes, where they’re hand-harvested (because no tractor can touch this terrain). We ferment with native yeasts. We distill slow and clean. And we age in casks kissed by Caribbean air just yards from the sea.
Every bottle tells the story of a place that’s raw, resilient, and real.
Not a Blend. Not a Shortcut. Not for Everyone.
We don’t buy neutral spirits. We’re not here to mass-produce. We’re here to craft something that reflects the wild character of Dominica—and we’re okay if that means we make less of it.
Because we believe small-batch rum should be as traceable as your favorite coffee or chocolate. You should know where it comes from, who made it, and what it stands for.
Why It Matters
Being a Dominican Single Rum isn’t just a technicality. It’s a commitment—to craft, to place, and to purpose. And in our case, that purpose is conservation. 100% of our earnings go back into protecting the very environment that makes this rum possible: the coral reefs, the nesting sea turtles, the deep-diving whales.
So the next time someone asks, “What’s so special about this rum?”—you can smile and say:
“It’s not just single. It’s Dominican single. And it’s doing some real good in the world.”
Rosalie Bay Rum
Dominican Single Rum
Pour to Protect. Enjoy Responsibly.
