Too Molassessey

[crispy_eels]

I've made a few batches of Rum now, starting a rum cycle, 30% backset, 1 gal backstrap, a few lbs. of raw sugar to bring SG up to 1.08 or so. Done stripping runs and spirit runs and had it both aged and on oak. My issue is that the actual molasses flavor is too strong. I know others have said that it is never going to taste like store bought rum, but Man, I'm ready to just turn it all into neutral. I feel like I was very careful not to go too deep into my tails. I know in Myers you can taste a little molasses. My favorite dark rums are probably Zaya and Pyrat, I'm not a fan of super oaky rums, but do like them dark.
What thoughts do you rum experts have?

[Hambone]

"is never going to taste like store bought rum". Nope, it can be better...

1 gallon molasses to how much wash?

[zed255]

Blackstrap molasses will have a very strong flavour. Try fancy molasses instead. Also, I find much of the character of rum is hiding in the tails, so if you are going to do real ageing then consider exploring the tails. My rum is now on average 18 months old and is now comparing nicely to Cuban / Dominican styles. I also do ALL molasses, no fully refined sugar added in.

[NZChris]

How have you been aging it?

How long for? If it's only been a couple of years, make something else to drink while you wait.

Do you want instant gratification? If so, make a large batch of sugar wash neutral to blend with some to cut the flavor to something closer to your likes. Most of the commercial rums you like will be blends, not single barrels or batches. Most of the rum I drink is made up of blends of different styles of my own making. The blends are better than the individual rums.

[Saltbush Bill]

. I know others have said that it is never going to taste like store bought rum,

Who told you that?.......done properly it can be every bit as good or better.
How long have you aged it for? And on what sort of oak?
What sort of still? Pot , Plated column or other ? Single run? Low wines maybe or a 1.5 run?
Very hard to help with no information.

[crispy_eels]

Pot still with no plates, 50cm 2" column, but I have recently upgraded to a 4" 4 plate 18 gal still. I haven't used it yet for rum. I'm very patient, I like to make a bunch and put it up to age. I can make gin to fill my instant gratification needs.
Recipe was 1 gal molasses, 10 gal water, and then raw sugar to bring up OG to 1.08, fermented for 2+ weeks, using a few gallons of backset in the wash.
I just am looking for the affirmation that if I put it up on toasted white oak for a year or two, that it's going to be excellent in the future, and the flavors will mellow. It just has the molasses "bite" to it that I don't love. I'm tasting if after about 2 months, but of course I'm willing to wait. This rum was all made by first doing stripping runs to get low wines, then redistilling, separating out and recombining heads, hearts and tails. I felt like I went pretty far into the tails in the blending, but never with a fraction that didn't taste good, and probably not below 50% abv, certainly not below 40% ABV. I diluted down to 120 proof with filtered water and then aged on lightly toasted white oak chips.

Arno

[Yummyrum]

The strong Molasses flavour will mellow with time but the Rum tails won’t . They just get horrid .One learns to leave tails out of rum as its disappointing to wait 2 years to find its crap .

[dukethebeagle120]

Redistill
I always triple distill because i like it that way
There is no set way to do this
Figure out what you like and go with that

[crispy_eels]

I don't dislike it that much to redistill. I'm happy to wait a while and see how it turns out. At the moment its perfect in mixed drinks, it's just not a sipping rum.

[OtisT]

Are you sure it’s the molasses you are noticing as over strong? Have you tried less Backset?

Otis

[Saltbush Bill]

Dont expect sipping rum under about 3 years imo.
You need patients in this hobby.