Cherry infused Rum

[Stonecutter]

My Wife was nice enough to pit a bunch of cherries and add them to a jar of SBB Rum that had been sitting on glass with no wood for at least two years. I wanna say the rum was at about 45% when we dumped them in. Two weeks later it’s looking pretty promising. The taste is pleasant. Not really anything to write home about but a nice fruit sweeteness to top off the rum. It was nice enough that she sipped it rather than shooting it which is a win in my book. Anyway, I haven’t been around the forum much so I thought I’d share.
Prost

[Salt Must Flow]

That sounds like it would be really nice. I haven't infused much, but I probably should. I once infused a bunch of maraschino cherries for a big river float. A bunch of us were going down a river on kayaks and the cherries were a big hit. My first apple pie recipe I followed wasn't so good. I tried Cantaloupe and I didn't like it.

This year my son grew a bunch of Carolina Reaper peppers. We cut them open, tossed 19 peppers into a 1/2 gal jar and topped it off with 57oz of 80 proof. We actually made two 1/2 gal jars with peppers with the same ratio. Our rational was that 1 shot (1-1/2oz) will be the equivalent of eating half of a Carolina Reaper pepper. It smells EVIL as hell

Once the peppers have been fully extracted and turn white, I'll pour one of these jars into a Crystal Head bottle I recently acquired. I can't think of anything more appropriate to fill it with It will be an evil soulless red head.

[Saltbush Bill]

Stonecutter I do a similar thing, fill jars with pitted cherries.
Sometimes I fill with Rum, sometimes neutral or UJSSM, all work well.
I usually leave mine for at least 6 months and some times they are still being eaten a few years later.
The cherries and a bit of the juice goes well on a bowl of icecream.

[tommysb]

It was the end of cherry season here a few weeks back and we picked up 2kg (4lbs) of cherries for about 5e ($6?). They weren't the freshest or most beautiful cherries, but they were still good. However needed to be eaten or used before they turned too rough.

What we didn't eat in the first day or two I threw into a jar of high-proof neutral, and another jar of brandy distilled from old wine. They're just sitting there at the moment, later I'll proof it down and add some sugar, but I know at least the fruit isn't going to go bad any time soon!

Maybe try adding a bit of cinnamon Stonecutter? A welcome addition to both cherry liqueur and rum, so could work really well in a cherry-infused rum.
https://en.wikipedia.org/wiki/Ginjinha

[Stonecutter]

Saltmustflow dude that stuff looks wicked. I dig that skull bottle. Sounds like a bunch of heartburn to me but I bet that would be great in a mango or pineapple type cocktail, add a little lime & rim the glass with tajin’ seasoning. My brother makes a delicious jalapeño Margarita.

Maybe try adding a bit of cinnamon Stonecutter? A welcome addition to both cherry liqueur and rum, so could work really well in a cherry-infused rum.
https://en.wikipedia.org/wiki/Ginjinha

Great idea Tommysb especially considering the upcoming fall season. Maybe I’ll add cherry to my next spiced rum attempt. I think cherry would definitely compliment all the delicious sh*t i throw in there.

Bill, I’ve never met you but I have a hard time imagining you eating ice cream. I’m a kid at heart, I’ll definitely be giving it a whirl. Between Manhattans, Old Fashion’s and ice cream there won’t be any waste.

[Deplorable]

I can imagine that is going to be pretty good after several months. Once I get through fermenting and running all of this molly I'm sitting on, I plan to age some of it on toasted cherry sticks while the rest goes in a 3rd use 5-gallon barrel.
Funny, I thought this would be a good project to start now that I'm retired, but I don't seem to have any more time now than I did before I retired. Fall is coming quickly, so I think I'll be finding some more available time here soon.

[Stonecutter]

I can imagine that is going to be pretty good after several months. Once I get through fermenting and running all of this molly I'm sitting on, I plan to age some of it on toasted cherry sticks while the rest goes in a 3rd use 5-gallon barrel.
Funny, I thought this would be a good project to start now that I'm retired, but I don't seem to have any more time now than I did before I retired. Fall is coming quickly, so I think I'll be finding some more available time here soon.

How’s the first SBB Rum adventure going?
Isn’t it funny how we always find a least a little time for the hobby? I’ve been so busy and beat to hell lately it’s all I could do to proof down a few gallons and kick back a shot or three.

[8Ball]

I’ve made a “Cherry Bounce” using bourbon before. Make a cherry syrup with cherries & sugar. Drain off the syrup and reuse the cherries by topping off with bourbon. Let it sit awhile & enjoy.

[Deplorable]

I can imagine that is going to be pretty good after several months. Once I get through fermenting and running all of this molly I'm sitting on, I plan to age some of it on toasted cherry sticks while the rest goes in a 3rd use 5-gallon barrel.
Funny, I thought this would be a good project to start now that I'm retired, but I don't seem to have any more time now than I did before I retired. Fall is coming quickly, so I think I'll be finding some more available time here soon.

How’s the first SBB Rum adventure going?
Isn’t it funny how we always find a least a little time for the hobby? I’ve been so busy and beat to hell lately it’s all I could do to proof down a few gallons and kick back a shot or three.

Well, we just got home from a little camping trip, and I'm putting the RV away for the rest of the year. I'll probably strip the first ferment tomorrow and start gen 2.