Rum, how long is long enough

[Reefer1]

Folks, i did my first spirit run in 12 month yesterday been moving house and getting my garage fit for purpose, however i made some rum back in 2023, 1 year white and 2 year with several white oak medium toast, i sampled it a few months back, and i was pleasantly supprised it has mellowed down and is a lovely colour, and has started to get a vanilla hint, so a question for all our rummies, how long do you leave your rums maturing
I know this is a matter of personal taste, i'm not a massive rum fan so i'm wandering if it will improve further is it worth the wait my son keeps eying it up i keep telling him it's not ready keep your mits off it lol

[subbrew]

I will preface this by saying that the advice below is more from study than experience. But for a bold, heavy rum with a large percent of molasses, particularly blackstrap, those seem to improve for many, many years, out well into the teens. Where a light rum with a high % of sugar compared to molasses can be ready right away but will also stand a couple of years of aging. Then there is everything in between. My oldest is 4 years, it was about 50% blackstrap molasses and 50% raw sugar. It has reached a nice smoothness level so I bottled it. It might have improved for another year or two but I don't think by much. I have a 100% blackstrap molasses on that is 3 years old and I don't think it is even half way there yet. It has a harsh side that is improving but not there yet. I think the harshness will eventually morph in raisin and perhaps some licorice flavors but it will take some patience.

I think it will also depend on how it is aged. The personal examples I gave are aging/were aged in Badmo clones. The extra of the 50/50 rum that was in 1/2 gallon jars on fingers, I started drinking it at about 2.5 years.

[MooseMan]

I think it just keeps getting better.

My first rum attempt was a real amateurs job, badly cut and a bit rough, but honestly it's now delicious and every bottle I proof just seems better, smoother, more rummy than the last.

[Reefer1]

If my memory serves me right Subbrew i recall using 3 litres blackstrap and some additional mixed brown and table sugar, for 23ltre wash i never kept records so it's a bit sketchy. This particular rum is 1/2 gal jug.
In addition to the vanilla there is a strong floral soapy after taste which was there all along but hasn't matured out, i find it a bit much on my pallatte I did post about a while back.
I think i will leave it another 6 months see how it go's
I have another gallon made from black treacle 18 months back sat on oak that is still a bit grotty though.
Moose that sounds a bit like my first efforts and it wasnt just Rum. Lol
Appreciate the comments

[8Ball]

I’ve found that 6 months minimum seems to work, and then the longer, the better. My 3 year old panela & blackstrap aged in a used white oak Gibbs cask is really good.

[Saltbush Bill]

Mine goes into a solera system made up of 1 x 50 L barrel then a 25 L, Then into a couple of smaller barrels.
Ive never found a point were it was in there to long.
The longer the better for my particular way of doing it and my tastes.

[shadylane]

How long to age depends on cuts and recipe.
Plan a several years if fermenting lots of molasses and wide cuts.
Add a couple more years to that if dunder is used.

[Reefer1]

I did use a few litres of dunder in the last gallon i made that would explain why after 18 months its still a bit rough, could be a long wait.

[Stonecutter]

2 year with several white oak medium toast, i sampled it a few months back,

This is a rather vague description of your aging process. I go no less than 1 year in a 1 gallon barrel. How long depends on how thirsty I am haven’t had a batch I thought was too aged.

[Reefer1]

Well i didn't really have a process stonecutter, in this instance i made my, i think 2nd gallon of white rum ever i kept it white for 12 months, sampling it, still not so good so i split the gallon in half, one half i decided to put spices in it and filtered rum backset to make a golden spiced rum and the other half i put 3 x 6" 1/2" square white oak staves in it and left for 2 years.