A basic brown sugar and feed molasses rum has just come of 1-year-oaked-in-jars age.
(This hobby is starting to pay off!)
I wanted at least one 750ml jar of spiced rum, and with some research came up with vanilla and anise choices.
It doesn't take but 2-3 weeks to macerate half a slitted Grade-A vanilla bean to get the flavor going. (Taste test frequently)
Then starting with 1/8 of an eye-dropper of anise extract, carefully(!) add until you get a fine, spiced rum that will make you proud.
Very pleased with the results.
Advice: Hold off spicing ALL of your basic rums. Some purists prefer traditional rum so it's nice to have that still on hand.
Also, I'm doing a Crow's Rum and it stands alone with the turbinado flavor, so I won't be effing that up with spices.
