Filling the Rum Barrel Tomorrow

[Saltbush Bill]

You sure you havnt got that backwards Yummy? cool / cold makes my barrels suck, hot / warm they become pressurised.

[Yummyrum]

You sure you havnt got that backwards Yummy? cool / cold makes my barrels suck, hot / warm they become pressurised.

Doh , yes

[Dutch41]

MrMeatSweats, I just found this topic and saw your post. I see you started the rum thread in 2023, how is that batch going. The last couple years I really started to enjoy making rum. I filled a new Gibbs #5 gallon barrel with SBB's All Molasses Rum. It was in the barrel about 10-12 months and was spectacular. I probably could have left in in the barrel longer but it was so frigging good. As my interests in rum grew, I wanted to do a Panela Sugar/ Molasses and I created a recipe that is as close to a 50/50 ratio I could get. I combined a lot of notes, a plethora of reading and had some advice from some of our fellow hobbyists. I currently have #10 gallons of rum (my recipe) in a once used whiskey barrel, #5 gallons of rum (my recipe) in a once used (SBB's Rum) barrel that is Char#3 and toasted. My son and I went to a fairly local distillery and they were promoting their top shelf rum for $150.00 per bottle, we were able to sample it and when we did, my son and I looked at each other because we thought we were actually sampling our product, it was 99% identical to what we pulled out of our barrel (SBB's Rum). I do have some whiskeys oaking as well but I sure did take a liking to the rum. I will start my rum making again when I'm getting close to emptying any of my #5 gallon barrels. Keep on Stillin...