Product Development & Reformulation
A promising bench sample is only one decision in product development. The work must connect the target profile, the available liquids and the conditions under which the finished rum will be produced again.
Discuss your projectStart with a sensory reference, the intended product and the constraints that matter: available bases, inventory, process capability and the quantities the operation needs to reproduce. A broad description such as premium does not define an actionable technical target.
For an existing product, distinguish a deliberate change of profile from correction of a deviation. Preserve a reference and the relevant batch history so that a new trial can be assessed against a clear objective.
If the cause of a deviation is unclear, begin with a diagnosticTrials connect formulation choices with sensory evaluation and production reality. Define what a trial is intended to show before judging the sample. Record the inputs and conditions so the team can compare options and understand what changed.
The question may concern the blend architecture, the suitability of available aged bases or an adjustment to an existing liquid. The trial programme follows that question; this is not a catalogue of ready-made recipes.
Connect formulation with aging inventory and blendingA preferred sensory result still needs a credible production route. Review whether the inputs, sequence and process controls used in the trial can be represented in the operation. Keep analytical and sensory records connected to the same sample and batch.
Where a result cannot yet be reproduced, identify the unresolved condition rather than treat the trial as an approved production specification.
Moving from a bench blend to a plant batch changes the execution context. Agree which inputs, operating conditions and checks need to remain comparable, what the plant can control and how the resulting batch will be evaluated.
Handoff should make the agreed formulation, trial evidence, control requirements and open questions understandable to the people producing the liquid. Scope depends on access to the actual process and materials.
Explore production control and batch consistencyJosé’s experience spans product development, blending, quality and industrial operations. In the Alcoholes y Añejos Monagas assignment, analytical and sensory evaluation of aged bases supported prototype blends. The work connects evaluation of the liquid with decisions about the blend.
Selected consulting work
Selected work
Project questions
Yes, reformulation is within the technical scope. Begin with the reference profile, the reason for the change, available liquids and production constraints. If the issue is an unexplained deviation, establish its cause before treating reformulation as the solution.
The available materials, equipment, execution sequence and control conditions need to be checked against the trial. A preferred sample is not sufficient evidence of repeatability; an agreed production comparison and evaluation are needed.
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