I've seen letting your rum sit on various spices and the like, but has anyone tried tinctures (not sure if that word fits)
A couple of years ago I put a packet of raisins into a litre of 95% and just forgot about it. Today it is a golden brown syrup, slightly sweet, fantastic raisin nose, burns a hole in your tongue but tastes pretty good. I did a similar thing with some cinnamon sticks a few weeks ago and that is already quite a potent flavour base. I'm about to do the same with some fresh ginger root and some black pepper corns, with the idea of using very small amounts of these to "spice" some rum that has been on oak for some time.
Has anyone else tried this and have any results?