Rum All Feints Queens Run
Posted: Fri Dec 12, 2025 5:49 am
Hi distillers.
This weekend I am doing my first all feints run, with a bunch of Rum feints I've collected during the year, plus a lonely batch of Panela rum low wines and a bit of leftover fermented molasses wash. It's a wee bit of everything and I don't really know what to expect from the flavors, which makes it exciting. But if anyone with a bit of experience from all feints runs, especially from Rum, would look at my ideas it would be of great help. My plan (or hope) is to make two make two Rums from this.
One is a white Rum aimed to be used in cocktails. Not a flavorless Bacardi type of white Rum and not crazy flavorful like a Clairin. My thoughts are that I will make it using the reflux column, aiming to get a product at 88-86% ABV.
Two is a Rum I will oak in jars. Not looking for a long term maturation, rather a lighter Rum that I will do some sort of fast oaking on, using pre-soaked, "tannin free" oak staves. I want something I can consume with some oak flavors within 6 months, or use to blend other Rums I have that have matured longer. The idea here is to use half of the product to make this Rum.
My plan is to put the still in full reflux, then release slowly and bleed out the fores and heads. Then I will start collecting the product aimed to be the white Rum at a slightly higher, but still slow, flow. Once I've collected 3 liters of product, I was planning to increase the speed slightly and start collecting the Rum aimed to be matured on oak. Basically I will turn off the reflux condenser completely and start running pot still style.
Do you have suggestions or experiences from Queens runs of Rum you could share?
This weekend I am doing my first all feints run, with a bunch of Rum feints I've collected during the year, plus a lonely batch of Panela rum low wines and a bit of leftover fermented molasses wash. It's a wee bit of everything and I don't really know what to expect from the flavors, which makes it exciting. But if anyone with a bit of experience from all feints runs, especially from Rum, would look at my ideas it would be of great help. My plan (or hope) is to make two make two Rums from this.
One is a white Rum aimed to be used in cocktails. Not a flavorless Bacardi type of white Rum and not crazy flavorful like a Clairin. My thoughts are that I will make it using the reflux column, aiming to get a product at 88-86% ABV.
Two is a Rum I will oak in jars. Not looking for a long term maturation, rather a lighter Rum that I will do some sort of fast oaking on, using pre-soaked, "tannin free" oak staves. I want something I can consume with some oak flavors within 6 months, or use to blend other Rums I have that have matured longer. The idea here is to use half of the product to make this Rum.
My plan is to put the still in full reflux, then release slowly and bleed out the fores and heads. Then I will start collecting the product aimed to be the white Rum at a slightly higher, but still slow, flow. Once I've collected 3 liters of product, I was planning to increase the speed slightly and start collecting the Rum aimed to be matured on oak. Basically I will turn off the reflux condenser completely and start running pot still style.
Do you have suggestions or experiences from Queens runs of Rum you could share?