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I am thinking of making a vanilla infused rum however was unsure how to do it.

At a guess I would just put 1 vanilla bean split down the middle with seeds scraped out into a bottle and fill with rum. Leave it for a few weeks, strain and drink?

Anyone done this before? And if so would a dark jamican rum be better then a gold rum?

Thanks

sluggerdog wrote:I am thinking of making a vanilla infused rum however was unsure how to do it.

At a guess I would just put 1 vanilla bean split down the middle with seeds scraped out into a bottle and fill with rum. Leave it for a few weeks, strain and drink?

Anyone done this before? And if so would a dark jamican rum be better then a gold rum?

Thanks

I would think that would be a good start on what you want. Never tried it myself.

If you like dark rum that would be the path to take, if you like gold rum, that would be the path to take. Or you could try a little of both.

Sounds like a good idea to me. Just happens as I have some rum, I too might try it with. Never bought vanilla beans, guess the local organic store might be a place to look for them.

Might try a drop of vanilla extract in some clear first though. Maybe some vanilla Coke would be a reasonable first test. I like vanilla in most everything but Coke, but I like rum and coke so it just might work.

Cheers, I might just do as I have said above, maybe with the extract though if I can get it.

Should be nice.

Just did it.

I added 4 teaspoons of vanilla extract to 700 mls of dark jamican rum. (Top Shelf Classic)

Hope this is enough, I cannot smell any vanilla but the taste could be there, will leave it to blend for a week or so before I decide if it is enough or if I need more.

Should be a cracker with cola.

lets us know how it tastes if any good might try some my-self
keep us informed and how long you left it to age .
chheers

so your working with store bought or dark rum you produced?

I'm using an dark rum essence. Top Shelf Classic Jamican Rum

sluggerdog wrote:I am thinking of making a vanilla infused rum however was unsure how to do it.

At a guess I would just put 1 vanilla bean split down the middle with seeds scraped out into a bottle and fill with rum. Leave it for a few weeks, strain and drink?

Anyone done this before? And if so would a dark jamican rum be better then a gold rum?

Thanks

Never done it, but at a guess, I'd say 1 vanilla bean in a bottle may be a bit overpowering - unless you're making vanilla essence.
Vanilla beans are powerful stuff.

Yeah Vanilla beans are strong flavours so I tried it with extract.

I wanted to leave it for a good week before trying but I couldn't help myself and tried it today. (1 day of aging.. hah)

Was not enough vanilla if anything at the moment.

Being extract, would it enhance with age or should I try adding some more?

I have used whole beans, but that is too rich. Best results were from a 2 inch section.

sluggerdog wrote:I'm using an dark rum essence. Top Shelf Classic Jamican Rum

Whats your base alcohol?

Base is my spirit from a reflux still, originally 94% watered down to 40%

UPDATE:

I think it's been around a week with the vanilla in it. Anyway the results are not as I expected/hoped.

There is some minor vanilla flavours but also a cheap alcoholtaste which I didn't get from the spirit alone.

Extract has alcohol in it from memory so my guess this is the problem.

Next time I will try it with a vanilla bean, I have heard of a mate putting 1 vanilla bean in vodka and that worked nicely so rum should be extra nice.

Cheers!

The sweetness of added caramel supports the vanilla. Try some carmalized sugar disolved in hot water to lower the proof slightly, and let it sit to marry the sugar flavor. Then taste and add the vanilla. It will help.

*resurrects topic*

Ah great idea with the vanilla, I was at the supermarket the other day and saw a vanilla pod and bought it to see where I could use it in flavouring. I never thought about using it in rum.

I've put half the pod with seeds into a large bottle of Bundaberg Rum (I've never really made my own rum, mainly whiskey) so I'll see how it turns out. In the meanwhile I've placed it in a drawer so the light won't get at it.

Hopefully it will renew my love for rumbos

How is everyone elses going/ turn out? I thought about using vanilla escence but I've never really liked the harsh taste of it.