Captain Morgan's Spiced Gold

[Zak Griffin]

Morning!

Doing a spirit run of rum today, with the intention to make something similar to Captain Morgan's Spiced Gold... Has anyone done anything similar? It's a vanilla-heavy flavour, not very dark or particularly 'spicy', but really sweet.

I was thinking;

Oak for a few weeks, then add

Vanilla beans
Orange zest
Allspice
Cinnamon

Maybe a touch of Anise?

Anyone have any ideas?

[Linny]

Dont add the star of annise or aniseed. Its liquorice taste. Ive heard a little bit of ginger is used to give end bite.

Aniseed us more kraken style rum

I would also chuck a few cloves in

[MacStill]

"Dont add the star of annise or aniseed. Its liquorice taste. Ive heard a little bit of ginger is used to give end bite.

Aniseed us more kraken style rum

I would also chuck a few cloves in"

Agree with Linny on this one, I over did Star Annise on a spiced that I did and bit too Aniseedy for my taste, although more time on oak is softening that. I would be cautious on cloves/cinnamon overpowering as well, go slowly!

I've used lime rind and definitely that bit of ginger adds that little bite/spice.

I got some dried allspice berries on ebay!

[Zak Griffin]

Cheers guys... I'll leave the Star of Anise for a Oyzo one day :D

Do you guys oak first then spice, or vice-versa, or both at the same time?

[brudda]

I've chucked it all in together, but then if you're taking spice out after a few weeks, you've got to filter it all and put oak back in, just a fiddle, but no biggy!

I read earlier another post where they oaked first and then spiced once ready to bottle! I guess it depends on how long you're oaking for!

I think there's an experiment in it!

[Urrazeb]

Maybe try dried ginger for this?

[Linny]

I oaked first for at least a month spices only take 5-10 days

[Zak Griffin]

Sounds like a plan, Linny :)

[Zak Griffin]

My rum has now been oaking for 2 months and I haven't touched it... Might pull the 2L jar out of my ageing cupboard tonight, water down to 40% and split into 3 jars, and have a play with a couple of different spice mixes. I will report my progress.

[Zak Griffin]

Alright... I grabbed my 2L jar of 8 week old, 65% oaked rum. I watered it down to 40%, split it into 3 x 1L jars and spiced it up.

The jar on the left is according to Linny's 'Kraken' recipe, but without the caramel... The jar on the right is just vanilla and cinnamon. The jar in the middle is somewhere between.

I will report back with results on the weekend. I've got another 8L at 65% that will be getting the same treatment as my favourite one of the 3 :D

[Yummyrum]

Zac ...if you have any Rum left , leave it on Oak ..IMHO ...2 months is still not enough ...takes the edge off but 6+ minimum .Maybe the spices might disguise it a bit

[Urrazeb]

Zac ...if you have any Rum left , leave it on Oak ..IMHO ...2 months is still not enough ...takes the edge off but 6+ minimum .Maybe the spices might disguise it a bit

:text-+1: 1yr for rum and it starts to get real GOOD! But with spicing... I would expect you'd need to test every week or so to know when to filter out botanicals.

You ccould always spice and then return to the same oak for future aging, don't know if this would smooth out the spice flavour too much that the spices are indistinguishable though :think:

[Zak Griffin]

Yeah mate, still got 8L of the stuff. I wasn't going to spice it/bottle it until later in the year. I want to leave at least 4L of it on oak for 12 months :)

[Rolf Boldrewood]

So how did the trial go Zak? I'm interested in having a go at this.

Rolf (not that Rolf)

[Zak Griffin]

Well the best spiced stuff was just a couple of vanilla beans and a little bit of cinnamon...

But after drinking the stuff after just 6 months on toasted American oak, without spicing, I don't think I'll be going to the effort of spicing any more ;-) it really is that good.

[Rolf Boldrewood]

Thanks Zak - I haven't had rum since high school. 'Bout time to have a go at it again I reckon.

Rolf

[Urrazeb]

I recently made a spiced rum and used mixed spice with a strip of dried orange peel. Worked out well :handgestures-thumbupleft:

[AnonProxy]

Hi guys,

I've been playing with my own version of a CM Spiced Rum ... and I think it's pretty good.

I make up an essence batch as follows:

400ml Neutral
55gm Brown Sugar
45gm Molasses
5ml Vanilla Extract
Orange Peel - Sliver
Lime Peel - Sliver
Nutmeg - Small pinch
Cinnamon - Very small pinch
Clove x 2

Place ingredients in a small jar and leave for 10 days ... Shaking daily. Strain through a coffee filter into a clean bottle & store.

I then make up my spiced rum as follows:

1L Neutral
60ml Coral Sea Dark Rum Essence (HBS)
50ml Spiced Rum Essence (as described above)
25gm Gobblers Chips (oak barrel chips) (HBS)

Place ingredients into a large bottle and leave for at least 14 days ... Shaking daily. Strain & enjoy 8-)

[Rolf Boldrewood]

Hi Anon, what ABV do you have your neutral at for the essence?

Rolf

[Urrazeb]

Hi guys,

I've been playing with my own version of a CM Spiced Rum ... and I think it's pretty good.

I make up an essence batch as follows:

400ml Neutral
55gm Brown Sugar
45gm Molasses
5ml Vanilla Extract
Orange Peel - Sliver
Lime Peel - Sliver
Nutmeg - Small pinch
Cinnamon - Very small pinch
Clove x 2

Place ingredients in a small jar and leave for 10 days ... Shaking daily. Strain through a coffee filter into a clean bottle & store.

I then make up my spiced rum as follows:

1L Neutral
60ml Coral Sea Dark Rum Essence (HBS)
50ml Spiced Rum Essence (as described above)
25gm Gobblers Chips (oak barrel chips) (HBS)

Place ingredients into a large bottle and leave for at least 14 days ... Shaking daily. Strain & enjoy 8-)

Welcome Anon. Pop into the welcome center and let us know what your about :handgestures-thumbupleft: