Looking for thoughts on changing an oak profile on an aged rum.
I age in stainless kegs using dominos at 7g/L.
I have a load of macrum and SBB rum which has been aging almost 5 yrs on medium toasted french oak, the booze has great colour and smell and not over oaked. On the palate i get vanilla, sweet biscuity, baked goods. Friends often think it is a spiced rum.
It's actually a very good drop but now i think i would've preferred it to be usa wood to get more of the bolder, less sweet, dark chocolate, tobacco, prune, raisin-y flavour.
I dont have any virgin usa oak, only have medium or heavy toasted usa dominos.
I am mindful that it is great as is and I am cautious not to wreck it just because.
Maybe i just need to change the mixer, so i am also happy to hear recipes.
Thanks