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I have recently purchased a few bottles here and there of commercial spirits. It’s been a long time since I have purchased commercial spirits. I simply wanted to sample of few of the commercial brands and come up with a few ideas for tweaking my recipe and methods.

Out of many of the commercial rums I keep noticing the scent and flavour of fortified wine (port, sherry etc).

After using the HD search and looking on other forums it seems quite common to use sherry or port for flavouring. Most technics involve using ex port or sherry barrels or staves/dominos. Alternatively the examples I have come across people are adding port/sherry early on (or at the beginning) in the oaking/ageing process.

Has anyone added port of sherry to an aged and oaked rum? Is it possible to do it at/toward the end of oaking/ageing?

Anyone have any advice or cares to share their experience?

I age rum I'm port barrels turns out nice, you can buy rum port but that is a port that was fortified with or partly with rum. That said the hints you are picking up in commercial spirits is much more likely caramel that is very commonly used in rum.

Next time you proof some, experiment with adding sherry. Keep good records of what you do.

I invariably add 25-50 ml of cream sherry to a 5 Litre batch of "Scotch-ish" at Oaking time, and would not hesitate to add it to a rum if I felt the flavour would be enhanced.

I take it taking about Dark Rum ? Have a look at "der wo's" posts on dunder infections...what you may be tasting is either a wild sherry flor from a Muck Pot or Dunder hole or an intentionally infected fermentation that also used sherry flor. it all depends on where the rum was produced. I say may be because there is no way of knowing after the fact.

I put cup sherry in 3 gallon batch dark rum I make

Infected dunder pit is next on my list of experiments to try. I have some dunder ageing as we speak.

You are going to have FUN ! ! !