by VirtualT » Wed Feb 12, 2020 11:32 pm
Did this recipe around christmas time, 3 generations. Made around 13 odd liters of 60% on the spirit run, I used a reflux head to get the last out of it plus all the rum feints what a great idea it was super smooth and rummy. Made up about 5 liters with a mix of french toasted and charred plus the reflux output, did 2L of french charred and 2L of french toasted, 2L of american charred and 2L of american toasted for a test. 2 months in I'm liking the 5L carboy the best, super smooth already really really nice rum.
Strugging to tell the difference between the 2L on charred or toasted to tell you the truth, apart from the fact that the american oak has definitely more bourbon flavours going on right now than the french oak and the toasted has a much darker color in both, I may end up combining them in the future but interested to see what a bit of time will do to it. I love my high proof rum (usually straight) and so far I am pretty impressed with this recipe and and the end result for all the effort.
Last edited by
VirtualT on Wed Feb 12, 2020 11:35 pm, edited 1 time in total.