Rum - proof at aging

Rocky_Creek · Post by **Rocky_Creek** » Tue Aug 15, 2006 7:05 am

In another few months I plan to empty a barrel of ujsm and fill it with rum. I've done some searching but can't find where I believe I saw that rum tends to be aged at a higher proof than bourbon. That might make sense because you are not really wanting to pickup all that much barrel flavor. Opinions, facts ??

Post by **theholymackerel** » Tue Aug 15, 2006 7:23 am

Almost everythin' is aged at roughly 120 proof.

Some barrel flavors are picked up more by the water, and some more by the alcohol. So barrel agin' works better with a decent mix of both.

Rocky_Creek · Post by **Rocky_Creek** » Tue Aug 15, 2006 11:18 am

Considering the amount of overproof rum in the world, I don't think so. Rum is sometiomes aged by commercials in glass or stainless, anywhere from 6 months to 4 years. In the case of rum, barrels are a convienent source of oxygen, the wood flavor is just a plus.

The Chemist · Post by **The Chemist** » Tue Aug 15, 2006 11:06 pm

Some rums are indeed aged at very high proof--150, 160 and even higher. They are generally used as a base, though, blended with rums aged at lower proof-- the 120 stuff--for flavor. If you're making you own, make it as good as you can. If your rum is pretty light, age it for a shorter time, but I promise you'll get better results at the lower proof--110 would even be alright.

How 'used' is your barrel?

Rocky_Creek · Post by **Rocky_Creek** » Wed Aug 16, 2006 3:49 am

It will be one year old when refilled.

The Chemist · Post by **The Chemist** » Thu Aug 17, 2006 2:29 am

That's pretty much "new" for rum, so depending on the 'weight' of your rum, I think I'd adjust the proof. The lighter your rum, the higher the proof--and watch it pretty regularly. You'll want to remove it when the wood character is about what you want--you'll get additional smoothing/sweet aroma afterwards (in the bottle).

Rocky_Creek · Post by **Rocky_Creek** » Thu Aug 17, 2006 5:52 am

Thanks Chemist.