by the Doctor » Thu Dec 31, 2015 10:27 am
Guys we make a very similar spirit which we are putting on the market in a month or so... I believe we have nailed the style of Jamaican spiced Rum...this is how we do it...firstly age your rum on charred (medium) french oak (EX CHARDONNAY ) but any good oak would do after about a year you will have a light brown Trinidad style Anejo rum...we then place the rum in a vacuum chamber with Vanilla beans, star anise,orange peel,cloves, cassia and raisins...bring to a complete vacuum and immerse in a Sous-Vide bath with vacuum infused sweet sherry French oak for 24 hours at 60* C. The resulting spirit will be a rich mahogany colour, sweet and will have a high glycerol content. You never need caramel...we do not even own a bottle....
WHY A VACUUM
A vacuum will enable the liquid to boil at room temperature, this is vastly different to boiling at high temperature in terms of enabling a very active extraction without the burning and caramelisation which occurs if you treat rum at high temps... The sous vide provides a safe way of maintaining a soft boil and extraction.
When you are finished the extract liqour can be back blended with the starting rum to create anything from a light Trinidad Anejo to a full blown Jamaican spiced.
Cheers
Doc