Hull brew wrote:After trying Macs rum recipe, thought I’d write up my experience. The only deviation I made was to use Tate & Lyle black treacle (boy was it expensive!) instead of horse feed molasses. I have since sourced some ‘oss molasses and have fermented my first batch.
Because of impatience, I only stripped 3 washes of approx. 23 litres each. On reflection I think I should have at least gone for a fourth, as the flavours develop with the inclusion of the dunder in subsequent ferments.
The spirit run yielded 3.91 litres @ 77% once I’d taken the cuts after airing. A very tricky practice to the inexperienced, but one that I feel will get better with practice. The strength of the cuts was approx. 83% - 62%.
I diluted this down to 4.6 litres @ 68% and added 16g light toasted, slightly charred American oak and 26g charred ex whiskey barrel stave. It’s been ageing for 2 months now.
It smells great and it tastes smooth, but tastes more like a scotch whiskey than rum. I reckon this could be because of the barrel stave which I am considering removing.
Any opinions welcome!
i had same experience with macrum,followed recipe,put on american oak dominos in glass demijohn.
tastes like scotch.
did blind tasting with friends who also said scotch.
only 6months,maybe needs time.
re going into tails-how do you decide where to stop for making rum-tails definitely have very unpleasant taste,hard to believe becomes rum(unless you like bundy)