Rum & Oak

[rob brown]

I've been reading a bunch about Boston's molasses trade and distilling to Rum. My grandmother was 19 during the Great Molasses Disaster of Boston. Old buildings there are still stained slightly, but in my childhood, they were quite apparent and you could smell the molasses on hot Summer days.

I've been intrigued by the oak barrels that transported molasses to Boston by sailing vessel from tropic origins. My grandfather and two generations before him were all sailors beginning with stints as Cabin Boys (God!).

But the fact that the barreled-molasses got sun-baked, abandoned for other cargo, left in all weather and eventually shipped in hot hot weather is interesting. What did it do to that oak? Those barrels in pictures all looked like black sludge both inside and out. And then they we re-filled with clear rum and transported around to other nations! What did THAT do?

So I've been playing with various forms of American White Oak at all levels of char/tint/toasting. I've also been trying to impregnate the wood with molasses by basically stewing the wood in pure molasses. With lots of time and many occasions of heat/cooling repeated over and over again, I seem to be onto something. I've introduced these impregnated sticks into a series of rum jars to see what they will do for faux-aging.

Question: What ABV should I use to oak-age rum? I'm truly clueless on this, and can't seen to find a definitive answer.

[pounsfos]

most people go for 50-70%
http://homedistiller.org/aging/aging" onclick="window.open(this.href);return false;" rel="nofollow

age to your liking, then cut to 40%, and enjoy

[Doubler]

By law (CFR Title 27) barrel strength is not more than 62.5%; but who's paying attention to laws? Lower %ABV results in slower aging, and higher it will age faster.
At 60% abv barrels have a higher porosity for water , so the fusel alcohols, acids, esters, and other compounds will be left in the wood, essentially ageing faster. Similarly, alcohols will age faster in smaller barrels as more of the alcohol comes into contact with the barrel. So basically its whatever you like it at. I have some rum at 60% thats been aging in glass on sticks for 2 weeks and its rounding out nicely.

[Spokerider]

I have some Hook rum on the go that I will be aging, prolly with oak sticks. I had read in a thread here, that if the oak is charred, then the rum can end up tasting more like bourbon than rum. I'll try aging with light-medium roasted oak first, based on that premise.

What rum recipe are you using? Depending which recipe you are using and choice of distilling method , there may be plenty of molasses flavour coming through already.

The low wines of the Hook rum that I have distilled have enough molasses flavour for my tastes........I can't see myself adding yet more molasses, but each to their own tastes.

[heartcut]

If I'm stick aging rum it's 10 gm charred white oak chips per qt along with 1/2" vanilla bean and 1/2 tsp molasses or honey. Works for me.

[rob brown]

What rum recipe are you using? Depending which recipe you are using and choice of distilling method , there may be plenty of molasses flavour coming through already.

I usually use:

Brown Sugar ( raw sugar) – 2.5 kg
Molasses – 3 litres
Nutrient DAP – 1 tsp
Per 10 liters spring water - I aerate the shnick outta the water with power-tools and anger.
DADY yeast
1 Pint of Dunder

I love the end result right off the condenser. No second-run. I've only used Turbo once (my first wash) and will never do that again.

[Black Eye]

I was always under the impression that rum was aged in used bourbon barrels? Maybe I'm wrong? I like to age my black rum on a heavy toasted, non charred oak. My gold rum I age on a light toast oak.

I make a rum essence that I got from buccaneer bob. Mixed 1/2 fresh Dunder 1/2 high proof rum and then age it for atleast a month. I mix it in after aging on oak. I'd like to see what the results would be with some molasses infused oak. I'm guessing it would be similar?

[rager]

I make a rum essence that I got from buccaneer bob. Mixed 1/2 fresh Dunder 1/2 high proof rum and then age it for atleast a month. I mix it in after aging on oak. I'd like to see what the results would be with some molasses infused oak. I'm guessing it would be similar?

I haven't come across this yet...

im currently doing rum exclusively and spicing after. ive got both down now, and ive got some spiced rum now sitting on oak chips. just another step in trying something new out in my new favorite hobby