I made the tastiest rum yet !

[esxman]

Just my three pennyworth from an old timer :-
My other hobbies are ice-cream making and cooking , this is where my interest in rum stems from . I use rum to make rum and raisin , the best tasting ice-cream there is , and rum babas , fresh double cream and a cherry on top!, just for friends and family.
I had been making bitter orange marmalade from neranji or seville oranges , (Brits call it Oxford marmalade) and with molasses and black sugar . Stepped out for 2 minutes and the peels got slightly burnt,so not wishing to waste a potful of sugars and fruit , I dumped it into my rum wash , together with a jar of honey that had turned sugary .Result, this white rum from my pot still was really tasty ,real fruity notes, and I was looking to turn it into a spiced black rum , and came across an old naval recipe ,and one ingredient I have never seen listed in recipes is spanish wood , or liquorice root,or sweetroot, so I tried it in the last batch .Wow what a great tasting and smelling rum it makes , included with the usual suspects cardamom,cinnamon,coriander,nutmeg,clove,ginger,lime orange lemon zest . it comes in coarsely chopped form, ideal for steeping , and the colour produced is amazing, a real dark red black .Go easy on it , wiki says it can raise your b.p.!
Distilling is like cooking, no two ovens function the same ,lots of variables in the whole process, and everyone's tastes are slightly different , but do try the liquorice next time in your spiced rum regards esxman