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Last fall I started to do some rum. 35 gallon thin washes. I added enough old wine concentrate to each batch for 5 gallons of wine. I varied it between grape wine and various berries. I did many runs using setback each time. The result is fantastic. i have had some health problems since then and only got back to check the result and do some second runs a couple of weeks ago. The flavor is especially good in the lower proof parts of the first runs. I redistilled the lower parts and mixed with single runs of the higher proofs. I added some left over brandy from a berry/grape fermentations. A 30 gallon Gibbs on the way to hold this stuff for many years.

I highly recommend mixing fruit in with your rum runs.

I have to agree with you, Rocky. I made various rums using essence at first and slowly graduating to Molasses. The difference was immediately apparent. When I tried Harry's GGGP's recipe I became an instant convert and have made it ever since.

The pineapple, lemon grass and apricots sure make a difference and I have increased the amounts of each to suit my - and every drunken mates - taste.