EziTasting wrote:Ohhhhh you said El Dorade!!! ^:)^ where's the drooling emogie?!?!?
Regarding the dark rum, check out Buccaneer Bobs Silver, Gold and Dark Rum! He shows you how to make a dark rum essence that might help you on this. Still not El Dorado ... but it's a start!
I know, right :handgestures-thumbupleft: Thanks for this,I really appreciate it. A dunder essence will be made out of the next batch!
bluc wrote:Feed store mollases even without gens or rum oils on oak 15g/l throws all sorts of flavours butterscotch honey caramel tabaccoo citrus and everything in between. If you like rum grab some feed store mollasses, dont worry bout food grade stuff run it do good cuts and put it on oak and taste it often from 1.5w on you will be amazed how much it changes and the flavours you get. I prefer french but american oak is awesome to.
No fun making it then putting it away for a year or more seriously taste it often, then the fun nailing a flavour and trying to reproduce it :handgestures-thumbupleft:
I put my first 3.5 L on french oak medium toast with a little american oak as well to try for some complexity last week. I was planning on leaving it for six months, I can get behind the tasting often in the interests of research :-B :D