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Old 03-09-2013, 01:57 AM   #1
docajay
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Join Date: Mar 2013
Location: belize
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Default Spicing Rum 101

Good day members of MOR

I've been doing some research on mainly focusing on Rum Spicing. I had couple of questions that I am hoping to get your invaluable input on.
First, what type of rum is best used to add spice to? Something like white rum or something that already has a bit of flavor like vanilla already in it?

Second (and this question is up for a healthy debate), from the different sites I found that rum can be spiced with (and not limited to the list) the following:
Vanilla Bean
Cinnamon
Allspice
Cloves
Peppercorn
Orange
Coffee
Nutmeg

Can someone clue me in as to what effect or flavor results from adding a certain spice to the rum.

What spices should i AVOID mixing together?

How long should I leave the spice in there for?

If there is anything I missed please feel free to clue me.

Thanks. Any help is appreciated.

A
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Old 03-09-2013, 06:17 AM   #2
Jolipapa
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The scope for spicing rum is much wider than your list.
You may have (just) an idea here :
http://www.fleur-des-tropiques.com/P...p?CatID=545655

http://www.histoiredegout.com/prepar...c-157_145.html

In fact you can use nearly everything, including used socks, it just depends of your taste and what you're looking for!
One tip : it takes usually a month to have the full flavors except for cinnamon which should not infuse more than a few days, as it overwhelms easily all the other flavors.
These days I have vanilla/ dragon fruit infusing as well as banana. I use preferably a strong traditionnal white (Charrette 49°) but any good rum will add his own flavor. Then pure cane syrup or cane sugar to sweeten.
Enjoy!
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Old 03-09-2013, 12:07 PM   #3
Edward Hamilton
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There is a lot of discussion on these pages about spicing rums. Initially, I would start with using different strengths spirits to learn how alcohol content effects the extraction of the spice. Then work with mixing these extracted spices.

Putting a lot of spice in a bottle rarely works well and is hard to reproduce. It is my experience that a month is too long to do a good spice extraction as the bitter components of the spice or herb tend to result in bitter or otherwise unpleasant results.

Lastly, don't expect to master spicing rum in a few weeks or months. Practice makes perfect.
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Old 03-11-2013, 11:08 AM   #4
Mikeycanuk
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Never thought about DIY spiced rum. hmmmmm
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Old 03-14-2013, 06:35 PM   #5
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I know that when using a mix of ingredients including coffee beans....most people leave the coffee beans in for a shorter period of time because it flavours it fast and strong.
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