Home Distiller

Hey...all you guys that run rum,
what do you all do as far as aging or flavoring your rum?

I ran the batch that I made with grandmas fancy and brown beet sugar, and it tastes pretty good right out of the still, but I was curious if any of you have any tips for mellowing,aging or flavoring.



~potvato

Age it on wood Ive allready chared likker with or just on a small amount of freashly charred wood. After it gets a tint to it I remove charred wood strips and add tb spoon honey or glyserian per gallon.1/3 cup of sherry to every 1 gallon Add vanilla and carmilized sugar to taste. makes a great rum to mix with coke and lime

Like THM I just keep my rum in a jug at 110 proof, in a cool dark place. Tastes fine to me though I usually dilute to 80 proof to drink it, that way the fire doesn't cover up the flavor so much

Lots of recipies on the site for spiced rums, but I haven't found reason to try them yet as I'm still happy with mine white. I make mine with a fancy molasses and sugar mix.

Straight dark sugar and little lime for my washes. I leave it on oak for flavour. I'l maybe all a little ( less that 1tsp per liter ) of the original sugar or a tiny amount of caramel if I think it needs a littel smoothing.

I'm gonna keep a little of it white, and flavor a little,too.

I think I'm gonna use some backset from my last batch to make a new batch. Have any of you tried this? How much backset,fresh molasses, and sugar do you suggest I use if I try this?

honeyed rum tastes nice . iv only made one batch of rum myself and it was real tasty so the seconds on the way, it was more of a lighter run although im thinkin i didnt cut into the tails enough,, anyway i just flavoured with caramilised sugar and drank it as it was, adding the hunny in the shot glass to taste.

Besides charred and toasted oak and caramilized sugar, I like to throw some dried fruit in for a couple months. In a gallon I might put a small handful of raisens, 2 or 3 dried apricots maybe a few dried cranberries or currents. I don't find the rum takes on a fruity taste, but the fruit sweetens it a little and mellows it, taking the edge off.

Interesting THM, I never heard of backsetting rum. What would you say the effect is on the flavour aside from making it "too flavorful" with too much? It sounds worth a try, but there must be a reason that it's not commonly done (though maybe it is, and nobody writes about it)

Apparently you know nothing about making rum commercially. Dunder is a major source of flavor in rum. Try a search engine.

tater wrote:Age it on wood Ive allready chared likker with or just on a small amount of freashly charred wood. After it gets a tint to it I remove charred wood strips and add tb spoon honey or glyserian per gallon.1/3 cup of sherry to every 1 gallon Add vanilla and carmilized sugar to taste. makes a great rum to mix with coke and lime

Tater: I've read other places, and maybe here too about using sherry and port wine to flavour rum.... any particular sherry? and vanilla, I use a couple drops of pure vanilla extract in my whiskey, do you use extract or the bean in rum?

I usally use extract. And any sherry thats handy.

What strain of yeast do you guys find give the best flavor to the rum?
Ale, Lager, wine??

I usally use distillers yeast .But use bakers yeast sometimes as well.The distillers fermints out to a higher proof wash.

[quote="theholymackerel"]

In makin' rum backset is called dunder.

Follow whatever rum recepie ya like but add about 1/2 of yer dunder in place of water to yer next batch. There after just use 1/4 to 1/3 of yer dunder, be careful though... too much dunder from each batch will make a rum I feel is too flavorful.

Now ya know what "dunder" means and can call someone a dunder head and know what yer sayin'![quote]


I used dunder,5lbs sugar, and about a gallon of water without adding any molasses back to it. It fermented out strong, and dry...and I ran it, and it has a bit more flavr than I expected. It is pretty darn good, and tastes like a light, but flavorful rum.

~pothead