rum aged with toasted oak chips

[michaelsura99]

Hello all,

Today i made a rum with a product a molasses i got from imperial sugar. It is called cane syrup molasses and produced a very good rum. I ran a stripping run in a pot still then a spirit run through my 4 column flute. It is the best rum i have made. I am wanting to keep it a silver rum and was curious on yalls opinion on adding toasted chips to the distillate and possibly filtering after aging? It is currenly at 180 proof and sitting in standard quart jars. And input could be great. And as far as ratio of oak chips to quart of distillate anyone have any suggestions?

[Saltbush Bill]

A quart is pretty close to one Litre. I use a home toasted oak sticks made from old barrel staves as well as oak dominos. I use one stick per Litre that measures 1/2 inch x 1/2 inch x 5 inches...never had a problem using that amount, That should give you a rough idea.

[HDNB]

I'de second SBB's suggestion of cubes instead of chips.

today i took off 6 quarts of feed molasses made March 1 2014. there were 5 one inch cubes per quart, all in a half full carboy. it is very nice, very rummy, very mole-ass-ee, strong carmel nose and a nice vanilla note.

this is a big improvment from what was undrinkable swill the last time i checked it about a year ago. i triple distilled this to try and knock down the molasses flavour...which i apparently had over-done drastically...cause it's still prominent, but two rummies i know gave it

i may even go so far as to say it's smooth. COB is still my drink of choice though.