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?
Too Molassessey
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