White Rum - Bacardi

[alyeomans]

Some 18 months ago while making some rum, I saved a portion of my batch to keep un-oaked to have a white rum. As my rum was made from 100% blackstrap molasses the flavour was way to powerful and the liquor was not enjoyable or even palatable being far to flavoursome. So the oaked and un-oaked rum was mixed and then carbon filtered. As a huge surprise to me the resulting liquor had an aroma remarkably similar to Bacardi with a taste of a heavier rum but a good start.

My surprise again was increased after being gifted a special edition bottle of Bacardi which had some marketing literature saying:

...processes that included ageing in white oak barrels and filtering through charcoal.

I had not read that this kind of process with filtering after ageing occurred on rums and I was again interested in my next Rum Run.

So importantly the plan is to:
Use 50:50 of blackstrap and white sugar and target SG of 1.085 and ferment out using bakers yeast.
Strip then run through spirit still taking cuts.
Add oak stave to bottled spirit for 1 month. remove stave and then add active carbon to the bottle till the flavour weight is correct.

Al