Question for the Rum Distillers

[SBB]

If you were going to buy an American Oak 50L barrel to dedicate to ageing rum , would you have it ..............
A: Light Toast ?
B: Medium Toast ?
C: Heavy Toast ?
D: Charred ?
Throwing this question out on a few forums to see what the majority think.

[R-sole]

Medium to heavy.

If you are getting it from Roll out the barrell ask them for heavy.

[Al Qaemist]

+1 on the heavy - i don't have a barrel but like the results of aging rum on heavy toast french oak. it tastes a little bourbony for the first 6 months, but blends into the background after that.

[Sam.]

Thanks SSB, you have brought up a topic I have been pondering about,

If you age in a 50L Barrel you could expect a lot quicker maturity than the "big boys" say aroung 2 years? :think:

Now after that time no matter what you did to it originally you are effectively using a second hand barrell, so how would the flavour transfer with the next batch? Would it be like a UJSM and keep on giving or would it take on a whole different flavour profile?

I know that I have a couple of smaller barrels that take longer and longer to get the same result (but smoother) for the same spirit.

Would this be worth aging longer in older barrels for a smoother falvour?