I have read here and elsewhere about sugar and caramel back sweetning. Then read more about barrel aging. I want to experiment with other things, like adding molasses to barrelaging rum. I read that Zacapa add sherry to the barrels and Angustrura may add bitters to their barrels. Also other place that Appleton may add allspice (dont know truth about any of these). I dont want to just add sugars to rum or even caramet, that is why barrel aging.
If this is done to rum in barrel, how much is added and when, if you anybody knows? I want to add to badmo barrels for fresh distilled rum (120 proof) Has anybody here experience with additions?
Barrel aging Adjunks (additives)
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mashins
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