BigRig wrote:B-Man wrote:I've done 2 rum washes but don't know if I have done something wrong or not. everyone seems to say their rum is delicious.
mine is quite rough off of the still.(bubbler)
tried aging some on oak 10g/L for 3 months but feel like it over oaked it. and albeit tasted slightly better was still not 'great'
have sat some in the back of the cupboard and will see what its like in a years time.
anyone got any tips?
Was it 100% molly ?
My top is give it time. My 100 molly tastes like shit for the first 6 months.
I use 7g per litre at 65% by the way
Sorry posted in a rush. What i meant to say
The yeast, ferment, abv, wood and time will all effect the taste and no 2 washes / runs will be identical. To get a quality consistent drop consider a solera style setup.
When i started making rum i was doing mac's rum with 50/50 molasses / raw sugar. It was nice off the still and didn't take much oaking to be good but before long i realised it was 1 dimensional, friends and family loved it but to me it was missing something.
I started to experiment and add more molly and reduce sugar to where i now do all molly, take wider cuts and age longer. My oldest stuff is rich, complex and full of flavour. I love it and the same friends and family do too.
This stuff off the still is almost puke worthy, at 6 months its terrible and palatable at 9. At the 12 month mark it was good and getting better each month thereafter.
I have 2 lots side by side 1 has french oak at 7g per litre at 65% and the other has 50/50 french/usa at the same rate and abv for comparison.