Pure Cane Syrup

[8Ball]

So I was able to pick up a couple gallons of pure cane syrup from a farmer who grows, squeezes, and cooks the stuff himself in a big wood fired iron kettle. I’ve read till I got cross-eyed about syrups, panela, molasses, jaggery, etc.

Recently, I’ve made a piggy-back ‘rumsky’ using 14 pounds of spent grains from an Irish style all grain, and used 4 pounds of raw cane sugar, a 1/2 gallon of this syrup, a gallon of backset, and topped off to the 8 gallon mark with water. It is aging on used white oak and toasted pecan at 65 ABV right now. I like it a lot.

So, now I want to do a rum using only the syrup, water, and some backset that I saved from the rumsky above. Should I use this backset or should I do a small run of syrup only to generate proper dunder? I have 1-1/2 gals of syrup left. Any inputs?

8B