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