New barrels for aging rum?

[Glock19Fan]

Hello.

I intend on purchasing a new, 3-5 gallon barrel in the next few weeks to age some rum I have around (FWIW I am buying from Gibbs).

Anyway, I am aware that most commercial rum is aged in used barrels, previously used to age other spirits such as whiskey and bourbon. I would think that being used would reduce the "harshness" of the charcoal flavor, imparting a lighter flavor, while still retaining the surface area typically found in the barrels from the activation process (to help pull out the undesired flavors).

So my question is since I am using a new barrel, should I go ahead and ask for a lightly charred barrel, to reduce the charred flavor, or should I go with the normal char? I am looking for a lighter flavored rum, similar to Bacardi.

I was also thinking a lighter char might be good considering the size of the barrel. Being smaller in side, it increases the surface area to volume of alcohol. So maybe a lighter char would help in this change?

Any help, advice, experience, ect would be appreciated!

Thanks!

[punkin]

I believe a medium to heavy toast would suit you better than a light char.

I use medium toast sticks to age rum, but you wouldn't call it light rum.

[Glock19Fan]

How is the color of the rum? I would like a color similar to the mellow rums, Bacardi, Captain Morgan, ect.

Would I be able to acheive this with a heavy toast?

[junkyard dawg]

gibbs barrels are top notch. but you are not using the right tools to get the outcome you are after. A new gibbs barrel is a wonderful, flavorful, amazing thing to put your likker in, but if you are after a rum flavor that comes from an aged barrel then there is really nothing but an aged barrel to get that flavor. I would suggest trying used barrel staves. They are pretty easy to come by... Make some good all grain or mostly all grain likker for that Gibbs barrel. After 5 or 6 batches in it it will be ready for some rum.

[punkin]

How is the color of the rum? I would like a color similar to the mellow rums, Bacardi, Captain Morgan, ect.

Would I be able to acheive this with a heavy toast?

I use new toasted staves for my rum and the colour is akin to a bourbon or slightly lighter.

I also use my oldest 50l barrell which i'm trying to fill slowly... (trying to fill it fast didn't work, too many rum drinkers round here.):?

It had been aging bourbon with the solara method for 18 months.


I think you should be looking to the flavour rather than the colour, as far as colour goes, it is what it is.


I don't use caramel, spices, or flavours in my rum. Just fermented and distilled mollasses and toasted oak.