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Flavored - Rums, Rhums and Cachaзas

From real fruit to the worst synthetic flavors what do you like and how do you drink it?


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Old 01-17-2008, 02:23 PM   #1
Dood
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Default Help! I can't stop myself!!

Current infusions: 3

Mulled Apple Cider is at 2 weeks. 3 days to go.
Old banana infusion is currently getting a French oak treatment...1 month to go.
Blackberry just got started last night in a blend of white rums and about a half ounce of Appleton Special.
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Old 01-17-2008, 03:28 PM   #2
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Dood, i understand you...

Current infusions: 2

Banana/vanilla/Cinnamon/Clove:Almost finished... how did that happen so fast..
Ancho chili/cocoabeans/vanilla/orange: Is OK but not super, will do in cocktails blended with one more rum
Pineapple: soon to come..
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Old 01-17-2008, 03:32 PM   #3
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I also have a vanilla bean infusion sitting in a decanter that's been done for some time now. It's passable in certain cocktails.
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Old 01-17-2008, 03:38 PM   #4
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Vanilla is my all time favorite spice..and in cooking also the chilipeppers.

1.Tahitian vanilla
2.Bourbon vanilla
3.All other vanilla

1.Jamaican scotch bonnet
2.Habanero
3.Bird pepper
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Old 01-17-2008, 08:47 PM   #5
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We just finished a really nice infusion of kumquaats. I actually never knew what they were until now. Its a little off balance as the bitterness is striking, but with fresh lime and simple syrup, can be turned into a treat!

It took 4 days to sit, not too bad for a citrus.
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Old 01-18-2008, 03:07 AM   #6
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Sounds very tasty!..which rum did you use for the infusion?
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Old 01-18-2008, 03:39 PM   #7
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Since we do so many infusions, we need an inexpensive rum. We typically use either Cruzan Light or Bacardi. Bacardi actually works well due to its very dry flavor. The flavors overpower the heat that bacardi brings.
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Old 01-18-2008, 05:42 PM   #8
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I once used a cheap bottle of Bacardi to make Falernum, i don`t know if its good or not, to me the Falernum tastes ok but i don`t have anything to compare with as i can`t find the Velvet Falernum here and I havenґt yet made another batch with a different rum.
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Old 01-18-2008, 07:31 PM   #9
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Did a taste check on the french oak infusion (added french oak barrel chips to an old banana infusion). Based on the wine and beer recommendations for use of the oak chips, I figured that the rum would have to sit for months, but after checking today, the oak is entirely overpowering everything else on the nose. The taste is still good, but the wood is very prevalent, so I removed the oak chips and set them in a container for potential re-use. I'm going to let that sit for a few days, and then decide if I'm going to leave it alone, or blend it with something else.

Cloves got added to the cider rum today.

Completion is Saturday or Sunday.
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Old 01-18-2008, 07:37 PM   #10
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Quote:
Originally Posted by Dood View Post
Did a taste check on the french oak infusion (added french oak barrel chips to an old banana infusion).

Cloves got added to the cider rum today.
This sounds very very interesting..I`m waiting..

I think the cloves will add a nice flavor.

Have you thought about making an infusion with flambeéd bananas? I have it my backhead but haven`t yet figured out exactly how to do the infusion.
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