i dont thing bundy is aged very long so if you are useing chips you wont need em in long and yeah you will need to char em, but again the QLD rums arnt aged long
Whiskey, the most popular of the cold cures that don't work (Leonard Rossiter)
Get a heap of chared chips? soak them on some tasteless sprit?.. then use them for rum?
Off the bundy rum site,, it says..
"Every drop of BUNDABERG Rum is aged in these vats for a minimum of 2 years"..
but its in a 75,000l vat.. so i'd imagen there wouldnt be a heap of surface area per drop!
i want 50l!
I might go down and buy some chared oak today.. and start ageing some sprit too tame down the chips?
I'll cry if i have 50l of bourbon!!.. 1 bottol of that stuff is too much
They have a cooper at the Bunderberg distillery. Give them a call and ask what type of timber they use. When I was there a couple of years ago it looked like oak but I wasn't distilling in those days so I didn't ask.
Use quercus alba (white oak) or european oak (quercus robur). Because rum is aged in used bourbon barrels, you might want to expand your production. First make a batch of UJ's sourmash, age it on your oak, then produce your rum and put it on the oak that you used for the sourmash. Double your pleasure...
By the way, I know you're itching to scream that you don't want to make bourbon (and I said that you should make UJ's sourmash). If you use UJ's sourmash recipe, it's not going to be bourbon. Because you obviously like a sweetness in your booze, UJ's recipe is perfect for you, because the sweetness of the corn comes through a bit.
It's not like Jim Beam (or any other commercial whiskey) at all. MUCH nicer.
="lawnman". taste is sweet but has that burnt sugary flavour.
Whilst being reluctant to endorse flavourings, I would say from a winemaker's perspective that I detect very little wood in Bundy at all, unlike many bourbons. Ditto for spices. I do however detect a considerable amount of caramel. That and a subtle charred note would probably get you pretty close.
First make a batch of UJ's sourmash, age it on your oak, then produce your rum and put it on the oak that you used for the sourmash. Double your pleasure... 
