Homemade RUM!!!!! The best summer ever

**wright** · 12th August 11, 07:43 PM

ahh..home distillation! I would love to try my hand at this. been brewing for years, and this is the next step (just have to convince the wife, and find a place for it).

**LitTrog** · 12th August 11, 07:45 PM

Originally Posted by Teufel Hunden

If there's any left, I'll see about staging a kilt night so the local Rabble can try some as well.

Hope you're not teasing! While I am not usually a rum drinker, I was also not a whisk(e)y drinker until a bearded Scottish angel introduced me to quality. I would be honored to sample (and endorse) your spirited efforts!

I also cannot wait to see the pics of your wedding--love the effort you've put into that special day...your excitement is catching, even to a complete stranger. Glad I don't know where your celebration is being held or I'd be tempted to crash. Probably not good for my health--I've been witness to riled Devil Dogs!

Cheers!

**CMcG** · 12th August 11, 08:03 PM

Fascinating stuff...

Even though liquor meant for mixing can be served up relatively young, I think most types of alcohol benefit from aging. In my own experience with brewing beer, and my family's experience as vintners and distillers.

Most rum at my local liquor store doesn't seem to show an age, as compared to whiskey where it is prominent on the label. That being said, I did see a big bottle of 30 year old Appleton the other day and it cost $600

Does anyone know about rum and the standards for aging?

**Mickey** · 12th August 11, 08:43 PM

I would LOVE to do this. I am hampered however by the legal restrictions, the lack of knowledge, and what you've mentioned, the lack of assets in acquiring the knowledge.

I would love a taste of your work, but because of legality I know that I cannot buy anything off of you. However, I distinctly remember owing you some money for that thing, in the place, with the guy. Perhaps we can meet someday to settle this matter

Thank you so much for this! Although I will probably never be able to do this, I would love to know how. Any chance of a hypothetical tutorial in the future, for those who acquire the appropriate license?

**Teufel Hunden** · 12th August 11, 09:01 PM

Originally Posted by CMcG

Fascinating stuff...

Even though liquor meant for mixing can be served up relatively young, I think most types of alcohol benefit from aging. In my own experience with brewing beer, and my family's experience as vintners and distillers.

Most rum at my local liquor store doesn't seem to show an age, as compared to whiskey where it is prominent on the label. That being said, I did see a big bottle of 30 year old Appleton the other day and it cost $600

Does anyone know about rum and the standards for aging?

Really, the only thing keeping me from aging right now is just that it might take months or years to get something off the ground. For the sake of getting into the business at all, I really need something that can be produced on short notice, then if things grow to the point I can feasably do it, aged spirits will follow.

.

**Mule** · 12th August 11, 09:13 PM

Wow, you have my attention now.

I have been wondering how to legally do it and really didn't know where to go. Plus, I really don't know how it's done either. I can brew some good beers, but this would be an excellent adventure.
I love good rums and Scotch. I too am a sipper, no ice. There are more of us out there than you think.

Teufel, it's called "private reserve"

A bit set aside for future toasts to success. It's interesting how some distillers (and newer vintners) are suddenly showing up with their reserves.

**O'Callaghan** · 12th August 11, 09:26 PM

I drink my rum neat. My preference is for dark rum, but not spiced, and mostly I drink aged Cruzan. I discovered Cruzan rum when we stopped at St. Thomas, USVI, on a cruise. It's the local tipple there (the locals call it Cruisin'), and it's very widely available on the US mainland, I'm pleased to say.

I confess I've never come across someone distilling their own rum, especially not legally, LOL!

I may have come across the odd still in my time, one of which was fuelled by rhubarb, of all things. Word to the wise, if you ferment rhubarb to produce alcohol, never use the leaves, as the leaves contain oxalic acid, which is a poison. No, they didn't make that mistake, but I can't post it without mentioning that precaution, lest someone should read the rest of it and poison themself.

I do know a great rum cocktail, though. One shot of dark rum and one shot of light rum in a tall glass and fill up with pineapple juice and you have a Zombie. Drink enough of those and you will be.

**MacCathmhaoil** · 12th August 11, 09:55 PM

They have some phenomenal sipping rums coming out of the Caribbean, my girlfriends family are Bajan and the rum flows at any get-together. Some are as smooth as a good cognac. If you know anyone from the islands have them take a taste.

**CDNSushi** · 18th August 11, 05:23 PM

That's pretty interesting. I just got back from the Philippines and over there I picked up a few bottles of 15-year old rum just for sippin'. Never thought of rum as the type of drink you could do that with, but when it's aged that long, it may be good.

Haven't actually tried it yet, but am certainly looking forward to it.

**Teufel Hunden** · 20th August 11, 01:10 AM

Well, my wedding rum was a huge success. Most people who attended weren't big hard alcohol drinkers, but even still, about a half a gallon was enjoyed and people were asking for rum to be delivered at their upcoming weddings. Can't ask for higher praise than that.

Edit: I also discovered that 90 proof is just a tad high. Cutting it to 85 proof seems to cut all harshness out completely, and makes it drink like a smooth (but caramel and vanilla spiced) scotch. I think if I took it down to 80 or less, I might have something dangerous on my hands.