Aging Rum

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Re: Aging Rum

Postby bluc » Tue Oct 13, 2015 10:29 pm

5 o'clock wrote:
bluc wrote:Wondering how do We know when the rum is "ready"? What flavors are present when its time to remove the oak. Or is it just a matter of taste it along the way and when happy with the taste then its ready? :-B



The basic rule would be that it is ready when you run out of previous batches and need to start drinking this one. That is why it is good to have a few batches of different ages in the ageing cupboard.

Seriously though, aim for at least 6 months but 12 plus is great. It depends on how much oak you have in the bottle per litre, it doesn't hurt to reduce the oak as time goes on to avoid over oaking.


Lol your basic rule is my current method :teasing-tease: ok so will aim for 12months, thanks :handgestures-thumbupleft:
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Re: Aging Rum

Postby Linny » Sun Nov 15, 2015 5:04 pm

Well on the side of too much , i cracked open 5L of rum that just hit a year.... its not bad , but i think its over oaked as its starting to taste like bourbon .... i did use "used" bourbon domino's .... might have to start adding more heads and tail if im aiming at year. definately not bad ,,,, but definately not that rummy taste
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Re: Aging Rum

Postby 2deadly.308 » Fri Apr 08, 2022 2:13 am

I just go with 10g per litre of american oak dominoes. Is this too much or too little? I feel I should use more at the start and then taper down to the 10g per litre.

I aim for 12 months but never get there. I am making bigger washes now so I should be able to stockpile more and age some longer.
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Re: Aging Rum

Postby BigRig » Fri Apr 08, 2022 7:45 am

I think it is subjective how much you use and the species, but less for longer is better, if you can help it :laughing-rolling:

Just taste it regularly to make sure it isnt overoaked. If it gets to a profile you like bottle it.

Last night, i bottled some 1 year old mac rum and found it perfect. I pulled out a litre and diluted to 41%, ended up with 2 bottles for a weekend away. :happy-partydance:

I topped the keg up with a litre of 3 month 100% molly.

I use 7g per litre of french oak. 50/50 medium toast / heavy toast.
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Re: Aging Rum

Postby bluc » Fri Apr 08, 2022 2:57 pm

I filled my 10l barrel with port let it sit for 12mnths. I emptied it and filled with 50/50 rum with tight cuts. 2mnths on is already coning good. :handgestures-thumbupleft:
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Re: Aging Rum

Postby 2deadly.308 » Sun Apr 10, 2022 3:15 pm

Nice stuff guys. Guess it is all just a waiting game and up to personal preference. Thanks
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Re: Aging Rum

Postby Rummybum » Tue May 10, 2022 7:56 pm

I currently am experimenting with some unusual woods. I've done my own research and have spoken to people more knowledgeable than myself in regards to these types of woods. I am satisfied that it should be safe for consumption.

I have toasted red ironbark and yellow box, carved my own staves and have 100g of each in 2L of rum

I will update as it progresses, but the ironbark is acting how any other wood has, but the yellow box when toasting opened up, and has allowed for rapid colour change in the rum. The wood sugars have already imparted a definite aroma and taste, quite sweet. There isn't much impact on the woodiness though. It has been 48 hours since introduction.

I have previously aged rum in redgum, and it is unbelievably good . The vanilla notes are like nothing else.
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Re: Aging Rum

Postby Nathan02 » Wed May 11, 2022 5:44 am

100g in 2L is a huge amount of oak mate I'd watch it very carefully
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