ekul wrote:just sub some molasses for sugar in your neutral. for every 2 kg of sugar you sub out of your recipe sub in 3L of molassess. You wont need anything for nutrients besides a little epsom either so dont worry about the tomato paste.
Then run you still with as little reflux as possible. Even if you take it off @ 95% its still going to be very rummy, nothing gets rid of that flavour.
So, Your saying a Molasses wash will still bring through the flavour even if run through a reflux. I might need to try this. The only rum flavouring I found and don't mind would be the Still Spirits Top shelf Aussie Gold Rum, But the caramel makes me feel like I'm drinking a Snaps. Its tolerable but, its not.
I also have some Samuel Willards Rum Oak chips, which i have tried soaking on neutral, brings out a nice light tea kind of colour but the taste isn't quite there like it is lacking the molasses.
I will give a molasses wash a go and see how it works out.
In order to not run full relux on a t500 would one simply remove the packing or, just turn down the cooling water a little. or both? I usually distill with cooling outlet running at 51-52.5 degrees.