StillSmart

Guess my question lies more on technique. I am trying to figure out the best way to do this. One way is i could make a rum mash and add pumpkin puree into it. Then distill the mash. Or two, distill the basic rum and then infuse the pumpkin into it. Any ideas?

I have two flipping great pumpkins. Rum never occurred to me. It there really any appreciable amount of sugar in them to make it worth while.... 'cos they taste of 'feck all in soup !!

+ 1 with Mash...there ok roasted and made into soup....we love flavoured rum, but pumpkin??? all I can say is try a small wash, that way you can tell us.

What i could try is adding pumpkin pie spices to the mash as well. Make a pumpkin pie rum!

This reminds me of the Marrow doo-dah I used to try;
Steal a clean stocking Slice the end off the marrow, scoop the soft stuff out, pour in sugar and raisins,a spoonful of yeast,Insert marrow into stocking,cut side up,hang in kitchen over a recepticle.
What runs off was meant to be good.
Always tasted like shite to me

Robert.

The best Part of a pumpkin seems to be the seeds.

Pull out, wash off, float off, dry roast them with a little olive oil, salt, pepper, and chilli powder (or even smoked paprika)

Yum.

Pumpkin would work well if you infused it with pukeko.

Ick!

packapoo wrote:Pumpkin would work well if you infused it with pukeko.

pukeko

Yeah not quite sure what pukeko is?

Im pretty sure its a bird

Sttifyd35 wrote:Im pretty sure its a bird

Google reckons its a blue bird from NZ - I recong it more likely 'pukeko' is a typo

Puke?

Robert.

So i ran the pumpkin rum, tossed in some oak chips for a few days, and ended up with an amazing product. You get oak on the front with a whole lot of pumpkin on the tale end. Absolutely delicious!

I sense a LOL here.
Maybe I am unkind.

Robert.