pirate

Homemade Booze: Spiced Rum: UPDATE

Ahoy maties! It’s been a few days since the first installment of this post and at this moment I’m tasting a little spiced rum in my office, at noon, on a Tuesday so that I can give you a proper update. Taking one for the team I am!

Day 3/5:

Day 3

Day 3/5: All the spices have made their way to the bottom of the jar, and the rum is darker, but starting to look a little cloudy. Maybe I should’ve removed the ginger?

Day 4/5:

Day 4/5: Last day for the spices to steep with the rum before filtration...

Day 4/5: Last day for the spices to steep with the rum before filtration…

Filtration:

When it came time for filtration, I used the same system I used when I filtered my Limoncello & Clemencello back in January.

Here's a shot of my very complicated filtration system set up on my dining room table. Just a couple of mason jars and some cone-style coffee filters. I did end up changing out the coffee filter on each jar twice, because I was getting impatient at how slowly the filtration was going down.

Here’s a shot of my very complicated filtration system set up on my dining room table. Just a couple of mason jars and some cone-style coffee filters. I did end up changing out the coffee filter on each jar twice, because I was getting impatient at how slowly the filtration was going down.

Here’s a video of me filtering the rum. Rest assured, my scratchy voice has been been remedied by a few sips of the rum. ­čÖé Follow my YouTube page & look for more videos from me in the future.

Tasting notes:

The rum has a nice depth of flavor. The star anise is the first note that I catch both on the nose & the palette, with the cinnamon and other spices behind it in the background and the vanilla giving it a soft warmth. I like that licorice taste (ouzo is one of my favorite spirits), but if you’re not into it, I would omit the star anise, or maybe use half a pod, or remove the pod a day or two into the steeping process.

In case you missed part one, including the recipe for Spiced Rum you can find it here.

To check out my other adventures in home booze-making check out my Limoncello/Clemencello series here:

Part 1

Part 2

Part 3

Part 4

Part 5

Homemade Booze: Spiced Rum

This week I began another venture into homemade booze: spiced rum. I’ve been checking out a few different recipes since around Christmas-time and was surprised to find that spicing rum would only take 5 days vs. the month it took me to infuse the vodka to make Limoncello & Clemencello. I had about half the spices already on-hand, & ended up picking up a few extra goodies during my spice-run that you will surely see in a future blog…

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Like these bad-boys… I have a few ideas brewing, what would you do with these?

I feel like my spiced rum needs a clever pirate name but I haven’t come up with one yet, so for now…

Spiced Rum

Ingredients:

  • 750ml white (clear) rum
  • 3 whole cloves
  • 2 cardamom pod
  • 1 star anise pod
  • 1/2 cinnamon stick
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp orange zest (freshly grated)
  • 1/8″ slice of fresh ginger, peeled
  • 3 black peppercorns

Directions:

  1. Crush the cardamom & star anise pods, cloves, and peppercorns using a mortar & pestle, or the side of a knife.
  2. Put all ingredients except the rum in a 1 quart mason jar, and pour rum over to the fill line of the jar (750ml should fit in there perfectly).

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    The spices just need to be crushed enough to release their flavors. No need to completely pulverize. Here’s a shot of the view looking down into the jar before I poured in the rum.

  3. Screw the cover on the jar tightly and put in a cool, dry place.
  4. Shake daily for 5 days.
  5. At the end of 5 days, your rum should be spiced and ready to filter.

Day 1/5:

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Day 1/5 after the daily shake. Most (but not all) of the spices are beginning to sink to the bottom of the jar. I’m actually pretty surprised that it’s the color of weak tea already (remember, this was CLEAR rum I started with).

Day 2/5:

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Day 2/5: I am very glad that I used clear rum instead of dark rum so I can clearly see the changes that are happening. Not sure if it will make a huge difference in the end product. It’s already getting close to the right color…