Thick spiced rum development

[bovillia]

All;

My friend was telling me about this rum he had in south America. Naturally he brought it up to get me to make it, and a few problems this poses. 1. I have never made a rum. I have perfected my own Bourbon, but never rum. So first, where do I start. I am looking at doing a 5 gallon wash to run and test on...

Second, he described it as `thick rum, very thick, sweet and with cinnamon sticks and star anise in the bottle` So I am thinking, if I can do a basic rum and then back-sweeten/thicken it with more molasses? and then ad the spice?

So I am looking for a basic recipe for a 5 gallon wash that I can run, and then how to `thicken` and spice it.

Thanks guys.
B

[Sungy]

Hook Rum is some fine stuff look for it in the tried and true section.

[Doogie]

dunno about adding molasses after distillation - I have never tried it. But what I do to push more molasses is to do a strip run, then add molasses to the low wines.

According to the Harry GGGP rum (a very good recipe - tried and true section), flavoring is done after production (which makes sense). I then add a touch of carmelized sugar and real vanilla bean ... so yes, you should be able to add the spices and get a very nice result.