Spicing Rum

[CopperFiend]

Dear Brethren,

Please could someone point me in the right direction, I've been searching the forum for a while with no joy. I'm looking for info about when and how to spice rum. I have 18L of rum barrel aging now, it will likely need another year but I wanted to be ready/do whatever needs doing now before it's too late! (As I'm not sure if it needs spicing in the barrel or not).

Cheers guys,
C

[NZChris]

Once a spice is in the rum, it cannot be removed. I recommend spicing when proofing a bottle for consumption rather than when barrelling for aging. Blending in home made essence is a great way of getting what you desire without waiting months for a result.

Try something, keep good records, then tweak your method each time you make up a batch.

[CopperFiend]

Thank you Chris.
I've been looking into making essences but again seems there are loads of conflicting information on the subject. How do you go about it?

C

[NZChris]

I use a mini gin still. Steep the botanical in a matching spirit overnight, then run it. Quantities aren't very important as the blending is done to your tastes.

[tombombadil]

I spiced my rum the brute force way:

I added some spices and checked it a month later, it wasn't enough so I added more, then it was a little too much.

I still drank most of it, put some oak in the last gallon and asked my wife to hide it until next year.

I used too much orange peel, the right amount of vanilla and not enough baking spices. Next time: more baking spices, less orange and the same vanilla.

Even a little too much orange and it was awesome, but NZChris has a better process

[CopperFiend]

Thanks guys!

I have to say, brute force always appeals to me but Chris' method does sound the safer option of the two!