Rum aging

[gaza the instructor]

Tried this a month ago, results were pleasing!
Rum on oak for 3 weeks or so. Took a cupfull out,
added 2tsp of Black Treacle mixed best I could.
Got the hump neucked the rum then mixed it well.
Added back to original 2ltrs left for another 3
weeks, filtered and bottled.
Result was dark appearance and a subtle BT twange
on the finish, not bad!! Looked good to.

[Easydrinker]

You sound happy, and it sounds interesting. what is there not to like

Robert.

[Icefever]

I put some GS rum on oak....split the 4 ltr in half...one on French oak...o'other one on American oak.

Within 2 days the French one looked great and had an aroma of vanilla...the American was still very light in colour, and still is now 4 weeks on.

[gaza the instructor]

The difference between the oaks is
quite amazing both flavour & colour.

[Mash]

That is as I expected. French and American are different species. The grain of the wood is different this changes its watertight abilities and also its ability to release it flavours.

[gaza the instructor]

I bought 2 of those trial packs from SD,
expensive, but a great way to start oak
aging and experiment

[Icefever]

That's where I bought from.

[Mash]

DOn;t know how it compares but I pay £13 kilo for french oak. Sometimes think I am in the wrong business, does seem to be a lot of money for sawing up barrels.

www.Distillingdominoes.whatever had a few bits of interest in the past.

[gaza the instructor]

Am experimenting with some D.D heavy charred
at the moment. Cheaper than D.S.

[Mash]

Am experimenting with some D.D heavy charred
at the moment. Cheaper than D.S.

D.S do you mean SD ?

[Toper]

I have approximately 30 litres of rum sitting on oak dominoes for past three months.

Initially, there was two distinct runs, One based on T&L Black Treacle and Dark Molasses Sugar, the other being based on Gold Label Animal Feed Molasses with the same sugar type.

After distillation, I found so little difference, in taste, between the two that I mixed them before oaking.

A gradual development of vanilla reached the stage where it was the overwhelming smell. This has now settled down and the smell of the molasses is now very much more marked.

My intention was to produce a Dark Navy Rum @ 57% abv.

It is dark. It is 57% abv. It tastes great.

It doesn't taste like any rum I've had before.

Will I do it again? YES!

[gaza the instructor]

Yes Mash D.S. told you typing not my bag mate

[gaza the instructor]

Well results are in.
B.T. rum oaked on French no 1 20g per litre,
on 14th may.
Wifey has to be credited with this one.
Wanted to blend in some B.T. for taste
and colour.Trouble is very stubborn to
mix. Present Mrs L suggested warming a
small amount in micro then mixing, then
add and shake to main body. 1 tsp per ltr.
Well done that girl mixed well that was
on 20th June,shook daily then filtered
this afternoon.
Result is 100 proof dark red/brown clear
strong very tasty rum