Anyone mastered Bundy rum from base spirit?

Buddah · Post by **Buddah** » Sun Jun 26, 2005 11:33 pm

As I'm a vodka drinker i only make pure spirit but want to make a Bundy rum copy for the bar, I have tried a few essences and am yet to find the best one (if there is one). Any aussies who have mastered this??

square_bear · Post by **square_bear** » Mon Jul 25, 2005 2:35 am

Im not a big fan of Bundy Rum, I prefer the Jamaican ones like Mt Gay, but here's what I do for a rum flavor. Get some brown sugar (or raw sugar for a more molasses flavor) and heat in a very hot, dry cast iron pan until it is melted then keep going till it is black and starting to smell burnt. Take off heat and carefully add a bit of your undiluted spirit so the mix remains syrupy and doesnt set to toffee. I've then cut it with various store bought flavors for a nice rum. Also good cut with a bit of quality vanilla essence and I have heard that a drop of aniseed essence in a 700ml bottle with it is also good but have yet to try this. The aniseed idea came from a Bundy drinker.

Rocky_Creek · Post by **Rocky_Creek** » Mon Jul 25, 2005 7:04 am

Do you think mixing a little molasses in with raw sugar would work in making caramel?

lawnman · Post by **lawnman** » Sat Aug 20, 2005 6:19 pm

gday buddah i make a pure alcohol and just make up the flavours with essences brought from my local brew shop.
i LOVE my bundy what ozzie male dosnt lol
any way i make a classic queensland rum-bundy
and a top-shelf aussie gold-bundy
these are both a nice drop nice and sweet,with a nice dark burnt sugar taste.
try it u will b impressed.
by the way im in aussie land.
let us know how ya got on,
cheers,aaron.