Intentionally Souring a Molasses Ferment?

[Belatu]

I've had a look around and didn't see this topic covered, or maybe I missed it.

I'm a brewer and have made a few sour beers, the process involves intentionally, but in a controlled way introducing either Lactobacillus, Pediococcus, or the fungus Brettanomyces into a beer to sour it, this is usually done before fermentation, after which the wort is boiled a second time to kill the "bad" yeast or bacteria and then fermented using the preferred yeast.

I can't help but wonder if this has been tried with Rum, and if so how the esters from the souring would impact the flavour?

[DAD300]

Yes, but I sour/infect it after fermentation and wait.

It seems most controlled, for me, by adding some unsterilized grain.

for rum, look at some of the dunder pit trials...don't puke!