"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"
Yummyrum wrote: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
AnonProxy wrote: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
Place ingredients in a small jar and leave for 10 days ... Shaking daily. Strain through a coffee filter into a clean bottle & store.
55gm Brown Sugar
45gm Molasses
5ml Vanilla Extract
Orange Peel - Sliver
Lime Peel - Sliver
Nutmeg - Small pinch
Cinnamon - Very small pinch
Clove x 2
I then make up my spiced rum as follows:1L Neutral
Place ingredients into a large bottle and leave for at least 14 days ... Shaking daily. Strain & enjoy 8-)
60ml Coral Sea Dark Rum Essence (HBS)
50ml Spiced Rum Essence (as described above)
25gm Gobblers Chips (oak barrel chips) (HBS)
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