Made about 35 gals of rum mash using feed grade molasses and sugar. This is my second attempt at making rum. The first time I just followed along with the recipes and it worked out great. The molasses came from a different supplier.
This time, the rum has a very strong burnt taste. Makes it undrinkable.
When smelling the fermented mash the burnt smell is very mild. I filled the potstill and raised the temp quickly the first time, burnt flavor.
The second attempt with the same wash, I raised the temp very slowly and still the burnt flavor.
Is this something to do with the molasses?
Will the flavor get better with second distillation and sitting on oak?
Should I dump all of it and start over with some better molasses?
Thanks