First of all, I'm not complaining because I don't really care much for rum; however, I love my product...have no idea what to call it, though. It's technically rum, but I don't think anyone would identify it as such.
Actually, nothing I make tastes like anything you can buy. I feel like I'd like to put more effort into re-creating commercial spirts...not because I like them, but because I want to know what makes my stuff different from theirs.
The only rums I've had are Bacardi Silver and Kirk and Sweeny 12 year old. The latter is what made me want to try making rum. I rather enjoy that one. Reminds me more of a Scotch than a rum, aside from the sweetness it has.
I've tried a lot of variations, but this is what I've settled upon and have made a crap-ton of. Not sure it this one is "mine" or if I found it somewhere. It's pretty basic, so it's not like it's something unique.
1/2 gallon of molasses
4 pounds turbinado sugar
Water sufficient to make 4 gallons.
Yeast. Either bread yeast or DADY, depending on my mood and which one is closer.
Aged on medium toasted and moderately charred oak (chips!
) to give it a nice spicy/cinnamon flavor.I looked over this for new ideas, and it's a wealth of information: https://homedistiller.org/forum/viewtop ... 01&t=73806
I suspect maybe I should venture into some dunder/muck territory if I really want to make rum that tastes like rum (but I don't think that's what I want).
I also looked at a list of rums and the type/amount of backsweetening they have, so maybe that's the issue. I have tried backsweetening a glass at a time, but it doesn't really result in anything more favorable than the unsweetened drop.
Any thoughts as to why my rum doesn't taste like rum? Or is it just because I don't know what rum tastes like?