Spiced Rum 151
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Spiced Rum 151
This is my third rum but the first since joining the best group on the net. I put it in an empty Tequila bottle after multiple shooters, lol. It didn't get the label soaked off before this shot but this is after spicing and soaking in oak a few days. It came out very good, a little over spiced because I added spice to my thumper and over did it. Not having done it that way before. Lesson learned.
When I took it down to 80 proof and smoothed it with some non spiced rum I made in this run, it came out nice.
When I took it down to 80 proof and smoothed it with some non spiced rum I made in this run, it came out nice.
Last edited by okie on Thu Jan 17, 2013 3:34 pm, edited 1 time in total.
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Re: Spiced Rum 151
I have a son-in-law that loves Capt'n so I have been trying to get that flavor in the spiced rum. I have checked mine against Capt'ns and can't get there.
This is what I think is in Captain Morgan Spiced Rum and it isn't what I see most posts say.
Vanilla. Smell Capt'n and the first smell you get is vanilla. Most don't list this. Probably Mexican.
Cinnamon
Clove
Caramel
I don't think ginger is in it. Ginger gives a hot spicy character to it.
This was my best effort. I took a vanilla bean, a cinnamon stick, three cloves and placed them in a quart jar and added my rum about 120% abv. I did it in sequences. First the vanilla bean, waited two days, added cinnamon stick, waited two days and the cloves for a 24 hr period. Strained it, placed oak chips for about five days, strained then added fresh made caramel to taste. When you take it down to 80 proof, I use spring water, it's sipping quality. Lots of work. Very close to the original.
I tried ginger, orange and pineapple but it just changes the flavor to nothing like Capt'n.
This is what I think is in Captain Morgan Spiced Rum and it isn't what I see most posts say.
Vanilla. Smell Capt'n and the first smell you get is vanilla. Most don't list this. Probably Mexican.
Cinnamon
Clove
Caramel
I don't think ginger is in it. Ginger gives a hot spicy character to it.
This was my best effort. I took a vanilla bean, a cinnamon stick, three cloves and placed them in a quart jar and added my rum about 120% abv. I did it in sequences. First the vanilla bean, waited two days, added cinnamon stick, waited two days and the cloves for a 24 hr period. Strained it, placed oak chips for about five days, strained then added fresh made caramel to taste. When you take it down to 80 proof, I use spring water, it's sipping quality. Lots of work. Very close to the original.
I tried ginger, orange and pineapple but it just changes the flavor to nothing like Capt'n.
Never try to argue or reason with idiots and morons, they will drag you down to their level and beat you with experience.
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Re: Spiced Rum 151
I forgot to mention. If you use a real vanilla bean, slice it length wise and scrape the seeds out and use everything in your jar. This will give a real nice subtle taste of vanilla and much more real tasting than using extract. You can reuse the bean again a few times too so save it in the bottle it came in filled with the rum. then you are ready for the next time you make it.
Never try to argue or reason with idiots and morons, they will drag you down to their level and beat you with experience.
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Re: Spiced Rum 151
try adding a little orange peel (No white pith)okie wrote:I have a son-in-law that loves Capt'n so I have been trying to get that flavor in the spiced rum. I have checked mine against Capt'ns and can't get there.
This is what I think is in Captain Morgan Spiced Rum and it isn't what I see most posts say.
Vanilla. Smell Capt'n and the first smell you get is vanilla. Most don't list this. Probably Mexican.
Cinnamon
Clove
Caramel
I don't think ginger is in it. Ginger gives a hot spicy character to it.
This was my best effort. I took a vanilla bean, a cinnamon stick, three cloves and placed them in a quart jar and added my rum about 120% abv. I did it in sequences. First the vanilla bean, waited two days, added cinnamon stick, waited two days and the cloves for a 24 hr period. Strained it, placed oak chips for about five days, strained then added fresh made caramel to taste. When you take it down to 80 proof, I use spring water, it's sipping quality. Lots of work. Very close to the original.
I tried ginger, orange and pineapple but it just changes the flavor to nothing like Capt'n.
and some all spice.
and some nutmeg
and you will have my recipe exactly, it is super close to CM if done correctly. of course its make to your taste, but having been a chef most of my life before joining the military i have a great pallet and think it lose to spot on.
Just-A-Sip
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Re: Spiced Rum 151
Are there cooking instructions that go with that or do you just dump the stuff in and let it sit (for how long and how much of each)??just-a-sip wrote:try adding a little orange peel (No white pith)okie wrote:I have a son-in-law that loves Capt'n so I have been trying to get that flavor in the spiced rum. I have checked mine against Capt'ns and can't get there.
This is what I think is in Captain Morgan Spiced Rum and it isn't what I see most posts say.
Vanilla. Smell Capt'n and the first smell you get is vanilla. Most don't list this. Probably Mexican.
Cinnamon
Clove
Caramel
I don't think ginger is in it. Ginger gives a hot spicy character to it.
This was my best effort. I took a vanilla bean, a cinnamon stick, three cloves and placed them in a quart jar and added my rum about 120% abv. I did it in sequences. First the vanilla bean, waited two days, added cinnamon stick, waited two days and the cloves for a 24 hr period. Strained it, placed oak chips for about five days, strained then added fresh made caramel to taste. When you take it down to 80 proof, I use spring water, it's sipping quality. Lots of work. Very close to the original.
I tried ginger, orange and pineapple but it just changes the flavor to nothing like Capt'n.
and some all spice.
and some nutmeg
and you will have my recipe exactly, it is super close to CM if done correctly. of course its make to your taste, but having been a chef most of my life before joining the military i have a great pallet and think it lose to spot on.
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- Rumrunner
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Re: Spiced Rum 151
there are no cooking instructions for me its all by tase but i will say the starting poing is this.
PER LITER
1 cinnamon stick
1 table spoon whole clove
1 1/2 fresh vanilla bean split
1 teaspoon Carmel
1/2 teaspoon all spice
1/2 teasoon nutmeg
1/4 of a orange zested ( make sure you wash ans SCRUB your orange because of the shiny wax layer that's on all store bought oranges
add all this to a clear rum at about 60% with some medium toasted oak (again as much as your taste likes) and leave for a few 2-4 months
**NOTE** after the first 2-3 weeks remove the cinnamon stick and break off like a 1/4 of it to put back in otherwise it becomes over powering.
tasting often for flavor and additions you may like to add
filter through coffee filter dilute to about 40-50% and drink. I like 50 %
PER LITER
1 cinnamon stick
1 table spoon whole clove
1 1/2 fresh vanilla bean split
1 teaspoon Carmel
1/2 teaspoon all spice
1/2 teasoon nutmeg
1/4 of a orange zested ( make sure you wash ans SCRUB your orange because of the shiny wax layer that's on all store bought oranges
add all this to a clear rum at about 60% with some medium toasted oak (again as much as your taste likes) and leave for a few 2-4 months
**NOTE** after the first 2-3 weeks remove the cinnamon stick and break off like a 1/4 of it to put back in otherwise it becomes over powering.
tasting often for flavor and additions you may like to add
filter through coffee filter dilute to about 40-50% and drink. I like 50 %
Just-A-Sip
Re: Spiced Rum 151
I like Orange Zest in rum. I've done with orange and nutmeg, just haven't tried the allspice.just-a-sip wrote:try adding a little orange peel (No white pith)okie wrote:I have a son-in-law that loves Capt'n so I have been trying to get that flavor in the spiced rum. I have checked mine against Capt'ns and can't get there.
This is what I think is in Captain Morgan Spiced Rum and it isn't what I see most posts say.
Vanilla. Smell Capt'n and the first smell you get is vanilla. Most don't list this. Probably Mexican.
Cinnamon
Clove
Caramel
I don't think ginger is in it. Ginger gives a hot spicy character to it.
This was my best effort. I took a vanilla bean, a cinnamon stick, three cloves and placed them in a quart jar and added my rum about 120% abv. I did it in sequences. First the vanilla bean, waited two days, added cinnamon stick, waited two days and the cloves for a 24 hr period. Strained it, placed oak chips for about five days, strained then added fresh made caramel to taste. When you take it down to 80 proof, I use spring water, it's sipping quality. Lots of work. Very close to the original.
I tried ginger, orange and pineapple but it just changes the flavor to nothing like Capt'n.
and some all spice.
and some nutmeg
and you will have my recipe exactly, it is super close to CM if done correctly. of course its make to your taste, but having been a chef most of my life before joining the military i have a great pallet and think it lose to spot on.
How long do you let it marinate? I find each spice adds taste at a different rate so I like doing it in steps.
The best way to practice is,
Go buy the generic clear rum. You know, cheap stuff.
Get a quart jar and add spices to it and let it set is a cool dark place, like a closet.
Pull it out every day and take a sip. You'll soon learn what works for you.
This is how I did mine, Didn't want to experiment with my good shine.
I found the strongest spice is cloves, next ginger. Go quick with those like a day or two. Cinnamon can be edgy with too much also. Experiment.
Vanilla takes a while, that's why I add it first. It gives it color too.
I can't get a great flavored rum adding everything at once. Practice and you will be rewarded.
Making caramel isn't easy. If you can't get it down, substitute simple syrup. It will sweeten it so easy does it, but it also smooths the edge.
Never try to argue or reason with idiots and morons, they will drag you down to their level and beat you with experience.
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Re: Spiced Rum 151
just-a-sip wrote:there are no cooking instructions for me its all by tase but i will say the starting poing is this.
PER LITER
1 cinnamon stick
1 table spoon whole clove
1 1/2 fresh vanilla bean split
1 teaspoon Carmel
1/2 teaspoon all spice
1/2 teasoon nutmeg
1/4 of a orange zested ( make sure you wash ans SCRUB your orange because of the shiny wax layer that's on all store bought oranges
add all this to a clear rum at about 60% with some medium toasted oak (again as much as your taste likes) and leave for a few 2-4 months
**NOTE** after the first 2-3 weeks remove the cinnamon stick and break off like a 1/4 of it to put back in otherwise it becomes over powering.
tasting often for flavor and additions you may like to add
filter through coffee filter dilute to about 40-50% and drink. I like 50 %
I hate the waiting part.
Re: Spiced Rum 151
I'll try your recipe. It looks good and I'm open to a one time spice effort.
Never try to argue or reason with idiots and morons, they will drag you down to their level and beat you with experience.
Re: Spiced Rum 151
As far as getting that vanilla and caramel flavor I've been kicking around the idea of using a little coffee flavoring syrup ( you know like the ones on the back shelf at starbucks). Checked the ingredients and they use all natural flavors and sugars. Any thoughts??
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Re: Spiced Rum 151
I understand that these vanilla carmel flavors you seek in fact come from a proper aging process in toasted oak.
The chemical you taste in a oak aged spirit (that causes vanilla/caramel notes) is called vanillin. Check it out, its good stuff.
If your not getting the flavor you seek, I sudjest trying another aging technique. Hopefully an experienced distiller can come chime in on this.
If your oak is American, maybe you should try a french oak?
Anywho, artificial vanilla can be made using wood. Most of it was until a cheaper petroleum based process was created.
http://en.wikipedia.org/wiki/Vanillin" onclick="window.open(this.href);return false;" rel="nofollow
The chemical you taste in a oak aged spirit (that causes vanilla/caramel notes) is called vanillin. Check it out, its good stuff.
If your not getting the flavor you seek, I sudjest trying another aging technique. Hopefully an experienced distiller can come chime in on this.
If your oak is American, maybe you should try a french oak?
Anywho, artificial vanilla can be made using wood. Most of it was until a cheaper petroleum based process was created.
http://en.wikipedia.org/wiki/Vanillin" onclick="window.open(this.href);return false;" rel="nofollow
Re: Spiced Rum 151
Next time you think of using imitation vanilla...
Recently, The Swedish National Food Agency confirmed what's long been a rumor on the internet: Anal secretions from beavers can be used as a vanilla-like flavoring in food.
The beaver's anal gland secretes Castoreum which can be used as a food additive.
According to Health.com, while it sounds downright disgusting, the FDA says it’s GRAS, meaning it’s “generally recognized as safe.” You won’t see this one on the food label because it’s generally listed as “natural flavoring.”
The story has been around on the internet for a while and gained attention in 2011 when chef Jamie Oliver talked about Castoreum on "The Late Show with David Letterman". Snopes.com has even evaluated the rumor and declared it true.
Consumer blog Savvy Saving Bytes wrote about Castoreum and found a food industry eBook published in 2005 that lists foods and beverages that may contain Castoreum extract. The list includes alcoholic beverages, baked goods, gelatins/puddings, ice cream, soft candy, chewing gum and more.
So the next you see "natural flavorings" listed as an ingredient on your favorite baked good or vanilla ice cream, try not to think about just how natural that flavoring might be.
Recently, The Swedish National Food Agency confirmed what's long been a rumor on the internet: Anal secretions from beavers can be used as a vanilla-like flavoring in food.
The beaver's anal gland secretes Castoreum which can be used as a food additive.
According to Health.com, while it sounds downright disgusting, the FDA says it’s GRAS, meaning it’s “generally recognized as safe.” You won’t see this one on the food label because it’s generally listed as “natural flavoring.”
The story has been around on the internet for a while and gained attention in 2011 when chef Jamie Oliver talked about Castoreum on "The Late Show with David Letterman". Snopes.com has even evaluated the rumor and declared it true.
Consumer blog Savvy Saving Bytes wrote about Castoreum and found a food industry eBook published in 2005 that lists foods and beverages that may contain Castoreum extract. The list includes alcoholic beverages, baked goods, gelatins/puddings, ice cream, soft candy, chewing gum and more.
So the next you see "natural flavorings" listed as an ingredient on your favorite baked good or vanilla ice cream, try not to think about just how natural that flavoring might be.
CCVM http://homedistiller.org/forum/viewtopi ... d#p7104768" onclick="window.open(this.href);return false;" rel="nofollow
Ethyl Carbamate Docs viewtopic.php?f=6&t=55219&p=7309262&hil ... e#p7309262
DSP-AR-20005
Ethyl Carbamate Docs viewtopic.php?f=6&t=55219&p=7309262&hil ... e#p7309262
DSP-AR-20005
Re: Spiced Rum 151
After returning to the parent site and re-reading the aging section I just came out with a new understanding and excitement. Thats why we re-read this material it goes to show.
Anyone aging spirits really does NEED to go digest that page to get the flavors they WANT.
The oak inspired vanilla flavors are fully discussed there in a pratical manner.
Anyone aging spirits really does NEED to go digest that page to get the flavors they WANT.
The oak inspired vanilla flavors are fully discussed there in a pratical manner.
Re: Spiced Rum 151
Using real madagascar vanilla beans gets you the vanillin, without all that beaver excrement. Artificial vanilla? Patoooey, spit spit...
Re: Spiced Rum 151
I didnt know real vanilla was common or used for that flavor character in aged spirits. I assumed it was just from the oak aging as its so often cited. Ill seriously be gettin me some beacuse real beans sounds real good.
Re: Spiced Rum 151
Oak DOES impart that flavor, but it takes a lot more time, I'm sure, for the tannins and etoh to react.
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Re: Spiced Rum 151
note to all: add small amount of ginger and peel (from any citrus). Both will overpower your flavour. do smell checks frequently. I have 6 L of over citrus-ed rum to deal with now. dont make my mistake!!
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Re: Spiced Rum 151
I noticed Just-a-Sip mentioned liking 50%, but no one's asked the OP:
Are you drinking 151pr likker, Okie?
Are you drinking 151pr likker, Okie?
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Re: Spiced Rum 151
This is a spiced rum not a whiskey or bourbon. Since its a spiced rum vanilla being a spice. It can be used. But vanilla is good in anything. Beans are nice to have around handy.bearriver wrote:I didnt know real vanilla was common or used for that flavor character in aged spirits. I assumed it was just from the oak aging as its so often cited. Ill seriously be gettin me some beacuse real beans sounds real good.
I read something the other day that surprised me. Some use the leaves from the cinnamon trees to make imitation vanilla.
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That's Princess Piss to the haters.
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Re: Spiced Rum 151
http://Www.VanillaFoodCompany.ca" onclick="window.open(this.href);return false;" rel="nofollow
Youll be impressed with price and quality.
Youll be impressed with price and quality.
Man goes to doctor. Says he's depressed , feels alone in a cruel world. Doctor says, "Treatments simple. The great clown Pagliacci is in town tonight. That should pick you up." Man bursts into tears."But doctor. I am Pagliacci."
Re: Spiced Rum 151
Excellent thread.
I'm not out to recreate Cap'n Morgan 151 or otherwise, but do want a mild hint of vanilla bean and All-Spice kernel flavor to a plain (not Crow's) rum I made some time ago.
Will do a test 750ml jar of the already oaked 45% rum, adding 1/4 to 1/3 split vanilla bean and a halved All-Spice kernel.
Will taste every 3 days or so to prevent overpowering. I just want a hint.
Also will record the time required for "perfection" so I can run a few 750ml batches simultaneously.
Already have the whole All-Spice, and picking up some fresh "A" vanilla this Wednesday.
I'm not out to recreate Cap'n Morgan 151 or otherwise, but do want a mild hint of vanilla bean and All-Spice kernel flavor to a plain (not Crow's) rum I made some time ago.
Will do a test 750ml jar of the already oaked 45% rum, adding 1/4 to 1/3 split vanilla bean and a halved All-Spice kernel.
Will taste every 3 days or so to prevent overpowering. I just want a hint.
Also will record the time required for "perfection" so I can run a few 750ml batches simultaneously.
Already have the whole All-Spice, and picking up some fresh "A" vanilla this Wednesday.