How To Make Three Spiced Rum Recipes : Extract Flavour With Infusion!
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- Опубликовано: 19 сен 2018
- Ever wondered how to make homemade extracts? Today we are making three infusions with my home distilled rum. The goal is to get a fruity rum, a spiced rum and a coffee flavoured rum!
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#rum #extract #homedistilling #distilling 
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Hard to believe it has been 5 years since you made this. Great experiment...
If coffee tasted like it smelled, I'd be more hooked than i am.
Tell me about it
I started my journey of learning this art and craft back in 2020, and without certain people to follow guiding me on the crazy path, I would have never ended up where I am now, about to open a craft distillery in Northern KY. So to you Jessie, close to Down under, I could not have gotten this far without all of your help and attitude adjustments. So far to go, and no end in sight, thank the heavens...
4:09 sees a fly, squishes it on the dish lol
1/4 tsp licorice root
1/4 tsp mint leaves
1/2 tsp sassafras root
1/2 tsp sarsaparilla root
1/4 tsp vanilla
1/2 a Star anise
Just a pinch of French oak
Makes a quart of root beer rum , in about a month
I didn't even think about rootbeer flavour! Yum!
That sounds glorious, french oak is already my goto for rum.
Dried allspice berries, cinnamon, whole vanilla beans, nutmeg and orange peal is my fave.
You're an inspiration to many newcomers, I've just created a wacky spiced rum based on views of many hardened fishermen over the years !!! If its approved by them I will post my recipe. Happy days
This was totally up my alley, I am a rum drinker from the word go. This weekend on Sunday I’m going to do my first spirit run of my rum.
This video answered a question I asked you last week. Awesome. You told me to try and spice and wood some of the rum. I had some aging in dark oak just because while I asked you and I tried it yesterday and made a huge difference. Your going to see me like and comment on your vids as I come across it on my journey. I’m super glad I found your channel. I know I’m watching them out of order but I’m learning a lot and I don’t wanna just hit play all and get overwhelmed so I gotta pace myself. Thanks man 🤙🏼
Great vids can't wait to try out some rum. That really makes sense adding dunder to finish. I especially liked when you added maple syrup. I make my own and have some really dark syrup from late in the season which has very deep rich flavor that I think would go great infused. Arrrr can't wait! Thankyou
Great video I'm just starting out in home brew and I want to start with a favoured rum
Just getting into distilling after making beer, wine and mead for a few years now. Just started a 5 gallon batch of buccaneer Bob's rum yesterday and this gives me a few ideas what to do with it when I distill it in a couple weeks. Thanks and so glad I found your channel. You gave me the confidence to start distilling.
Very good teaching Sir
Very cool timing mate i have a few litres of rum to spice ill def take some of these notes on. Board
I scrape the seeds of the pods and add them as well but separately. You get mkre vanilla flavour. That coffee one looks really interesting, I'm going to give it a go.
Hey Jesse. Try this. Everything infusions:
Fresh toasted Oak chips, toasted coconut shells (just the shells from regular coconuts), real vanilla, cloves, cinnamon, toasted
hazelnuts shells, walnut shells, ripe pear, sugar cane sugar. Overly ripe banana will put it in Jamaica rum territory
My own recipe, and the toasted coconut shell is just awsome.
Oh...coffee! I am trying that one first! If I find a really interesting combination, I will pass it on.
Cool video. I have some clear spirit infusions going myself. The fruits are my favorite.
Awesome! What are you working on >?
@@StillIt Peach, watermelon and a blackberry. Four different wood toast/char and atomic fire balls in vodka or some other clear spirit that may or may not have been made at home :)
Bring on more if the bare feet in the shed weather NZ!
Warmth for the yeast!
Love ya work Jesse!
Right!?! Looking forward to Summer mate.
Cool Video, thanks.
Sweet, glad you liked it :)
Your taste descriptors kick ass! I can follow it and get what you are talking about. Thanks for the videos, and I hope all is well!
Thanks mate appreciate it! Things are great, hope its the same for you!
Awesome video.
Helps give me some good ideas.
I wonder, instead of raisins, Using dates.
As a strictly Dark Rum Drinker your Coffee Rum sounds quite interesting. Since I live in the middle of pineapple fields in Thailand fruity tropical drinks stop at Gin and Tonics for me. Coming from the Whiskey Tribe to your DIY channel is good fun, glad to see there is more than just Whiskey out there although Whiskey is the best!
I love flavor infusions. Whether it's rum, beer, or vinegar. Cheers!
Yep Agreed! Geekery that pays off. YUM
lime and coconut in that tropical one maybe a hint of mint as well.
Yeah man that sounds like a top notch idea mate.
See now I want to make a pumpkin spice rum for Halloween
Dooooooooo it!
I don't know how you knew I'd need this 2 years after you made it...lol just spiced a bottle of buc bobs👍
I’m fermenting rum as we speak, molasses, and brown sugar , great to see this been working on man cave👍 great video
Ayyyyyeeeee! Awesome mate :) Hope it turns out great.
I'll make a rum based coffee and hazelnut liqueur,after your idea. Thanks!!
The middle one is nice
In my spiced rum I start with my own rum cut down to around 96 proof......In my rum run I usually blend in the tasty end of my heads and the tasty start of my tails together with all of my hearts.....Waste not want not....LOL
I'll then put all of it in 1/2 gallon jars with a tea ball filled with a split 3 in. piece of vanilla bean, about a 2 gr. chunk of Galangal root, about 3 in. of tangerine skin, two cloves crunched with a hammer, half a stick of crunched up cinnamon stick, 3 crunched coffee beans and a good pinch of walnut partitions then set it in the sun on my back porch for 2 to 3 days....I shake it anytime I walk past on my way out to the garage. The Galangal is similar to ginger so i don't use much and the walnut partitions can get a bit bitter if left in for too long but I've found it adds a nice back flavor after a couple of days.
After the two or 3 days I pull out the tea ball, clean it and fill it with medium toast oak chips...drop it back in and leave it in the sun for 4-5 days doing the same shake routine until it gets a nice golden color. Then I will back sweeten it with a very small amount (about a level 1/2 teaspoon or so) of molasses to taste.
I have to hide any more than a single jug of it when my friends come over otherwise they leave me with none for myself.....LOL.....Often I end up having to fill about 4 or 5 half pints and give them out as gifts or they fight over the jug.😎
Take 100% apple juice, made from concentrate. Take 1/4 L or less and bring it to a boil. Add a little vanilla and cinnamon. Let it boil until you have thick juice. Filter off the solid ingredients and put the whole on a bottle. Fill the bottle with rum, shake well.
Tip: You can also add some caramel sauce, who likes it sweeter.
Merry Christmas and sorry for my bad english
Sounds tasty! Does this represent something specific? Or just a recipe of yours?
Cool beans, my friend.
Magical cool beans!......or so says wify.
Love the channel! Im wondering how the spiced turned out with some wood? Did you toast then char American oak?
great video man, thanku. Q, do u re-distil a second time after the flavours embed?....
Another good one Jesse,while your on the rum thing try to find some Pussers gunpowder proof ,similar to the Smith and cross
Yeah I actually had a look for that a while back. Not a lot of luck :(. But thanks to you guys now I know what to look for!
Really great experiment! You could try toasting some of the spices, and maybe grill part of your pineapple(maybe half) just to see what happens. In cooking, toasted spices often have a brighter flavor. The grilled pineapple might give you some richness and sugar. Great video:-)>
Super idea!
Dude I'm TOTALLY on board with grilled pineapple! That my man is a top notch idea!
@@StillIt You need to hire a production crew to keep up on all these ideas, experiments, shooting, editing, uploading and responding to the community! Keep up the good work Jessie, I know it's a huge chunk of time.
did anyone try it? how is it?
Lets try with grape molasses 😌
I'm working on a vanilla/toasted coconut rum. Been sitting just under 48 hours, and can't wait to see how it turns out.
I'm interested in how this turns out 👍
@@masteropuppets5642 It's day 3 and I can start to taste the blend of coconut and Vanilla, the just plain vanilla is starting to taste really smooth, cant wait to see how it tastes in another couple days.
@@purplemushroomcloud I'm surprised the coconut is so mild. How much did you use?
@@masteropuppets5642 I used a cup for a gallon, and three whole beans split and cut, I think the vanilla is mellowing out the coconut, the toasting the coconut may have helped too
@@masteropuppets5642 I took the vanilla and coconut out yesterday, and OMG, it the rum tastes amazing! Really smooth, you taste the toasted coconut at first then the vanilla, it's insanely smooth, the rum was proofed to 80 proof, but man I was really surprised and impressed how it turned out. Just put together another quart of it lol, once it's done I'm going to put it together with the other one and bottle it for a nice summer day lol
would love to see a coconut rum mate
Rum is my drink of choice. Curious to know what it would be like to mix a black strap molasses wash and a pure peach wash/mash. I do like funky/fruity spiced rums a bit more than just fire in the face spiced rum. I know the funk for rum comes from certain bacteria, but surely it wouldnt hurt the profile to have peaches in from the start?
Coffee and rum to very good drinks whether they are good together I'll have to find out
LOL! Surely I'm not the only one who saw this? At 4:07 Rummy squashes and smears gnat on his ingredients plate, right next to the cinnamon sticks.
Hey was wondering if you know much about using beat molasses for rum. I have a beat molasses plant where I live and can get 5 gallon buckets for free. Want to go legal in a year or two and would love to know if I could use that as a possible source
Try some allspice berries & green peppercorns in the spiced rum mibby some bois bande also if you can get your hand on it.
Nom nom nom
how do you clear it? I'm guessing its cloudy after all those ground spices. (spiced)
I have some questions:
Do you have to use only white rum or aged rum can be use as well to infuse?
How long can you leave fruits and other infusers inside the rum until they go bad?
How you still the rum. So you get a good flavor ?? What temperatures have you choosen?
Would you make any of these with a dark rum instead of a white rum?
Hey Buccaneer Bob:I like your channel-its very educational- Please be careful- booze can take over my friend! All the best though!
How do you think the coffee and nut recipe would taste in some UJSSM? That has peaked my curiosity.
How long did you leave them after all?
Hey man loved this video I don't know if you'll answer but maybe someone in the comments will, how do you decide to use for example full coffee beans or full slices of pineapple as opposed to let's say minced or pulped pineapple or ground coffee to it? my thought process is that if you add them in their minced, pulped or ground form its gonna add more flavor, no? perhaps maybe a little too strong in which case i could see why someone wouldn't add them for the purpose of the flavors not being too overpowering, but lets say i want ti to be a strong flavor, will adding it in these forms mentioned add more flavor to it? or it would just be too messy and cloudy? . thanks if you answer and thanks for the videos!
I am looking for a good spiced rum recipe. Any suggestions?
Yum! I'm definitely swinging by tomorrow ;)
Hahaha hands off!
Nice might do this to my cask aged suger spirit
Cool! You have the advantage of a little age and wood already then!!
Mango, Pineapple, Scorpion Pepper.
Oh snap that would be nuts
loving the channell.
forgive the newbie question, i have just started and i have a reflux still, is this mix something i can do in a neutral or do i have to make proper rum first?
cheers
You could do it with neutral for sure! It will obviously taste a little different. But it will be tasty non the less :)
@@StillIt sweet, just getting into it, only done one run so far with the reflux so trying to find the best ways to flavour my neutral.
looking at a pot still head for chrissy.
cheers for the reply dude.
Interesting stuff, maybe i'll take some of this and experiment some with my 5 liters of wodka (@60%).
Yep good idea mate!
You should try making a batch of Apple Pie with a bit of your rum .. yummy
Great video as usual! The only infusion I tried was some berries in Gin to make a kind of "pink" gin and it dropped the ABV by about 15% - all the juices i assume. Did you get the same with that fruity infusion and the pineapple?
It could be the sugar. The sugar from the fruit will end up in the spirit. If you are testing by alcometer then really you are just testing the density of the liquid. Sugar makes it denser. So the abv only really dropped in relation to the increased volume (small amount of liquid etc).
I agree your alcometer , will not read accurately if there is sugar mixed in the spirit . So it may not have dropped as much as you think.
Hi! I really enjoy the channel and been watching you a lot! But i cannot find 1 info in your videos. Did you add ptfe lid to seal your jar, or just the original seal that comes with those pots? I still cannot find how to close all my glass pots (since, as you told in an other video, you want to only have contact with glass, ptfe, wood, cupper and stainlesss steal).
They look like the original seals, since the level of alcohol is lower than the seal it shouldn't be a problem. But if it would make you feel better you can make your own seal with cardboard wrapped with ptfe tape.
Can i add grounded coffee instead
I would think for the tropical add some coconut and rasin
Yeah, yum.
I'm trying to get current on your videos my friend.
I haven't done any rum but that looks tasty.
You mentioned adding oak to the coffee. I wonder what the effect would be if you added a domino and nuked it.
Hopefully it would take any edges off the rum and enhance all the flavors without taking it to that Kahlua level.
Fresh pineapple is my favorite fruit! I have been reading the Strawberry Panty Dropper recipe on HD and sounds like pineapple & rum would be the bomb. Here's a thought - short version of long story. Try some with roasted pineapple! Sprinkle with brown sugar and roast to bring out those flavors. Then macerate.
GREAT video!
Thanks buddy. Ok that two of you that are saying roast/grill the pineapple.......you have convinced me! Haha i will give it a go for sure.
Watching a food channel program last year with a gourmet popsicle store. They have one in my hometown and they are AWESOME. They discussed the secret to their peach popsicle tasting so fresh was roasting them before pureeing. I discussed it on a distilling forum. Several members now roast peaches and apples before using.
I recently sprinkled fresh peaches with brown sugar, roasted and macerated in Bourbon for three days. (Made a mistake and pureed the peaches to make an emulsion)
It's fantastic but squeezing the pieces out would have been better.
ashevilledistilling.com/recipe/grilled-peach-oak-reserve-infusion/
Awesome man. I think I will give grilled pineapple a jam today. . . . No peaches on hand haha. Is that your company you linked to? Awesome website!
Oh I WISH!
And I am SOOOO glad you asked that question!
I noticed a bottle of their "Blonde" Wheated Bourbon - 4 year old, pretty bottle and on sale so I tried it. Then my wife bought fresh peaches and I tried the peach infusion on their website.
What I found out on the website was this is one of the distilleries that Tim on "Moonshiners" tried to work with. It's the one with the lady who is Troy Ball.
I tried to find a youtube video with the two of them together. I don't pay much attention to Tim on the show and LUCKILY I found this video instead.
It is fascinating to me and I believe you and your followers will like it as well.
Thanks for piqueing my interest and making me look:
ruclips.net/video/qa_6_mhDkn4/видео.html
Roasted apples.... hmmm might try some for my next cider👍
Black pepper corns in the spiced!
Yes good point!
As a newbie having only made a hundred or so liters thru my copperhead still using brought essences, I am experimenting a bit more, at the moment as we are in lock down here in NZ for a few weeks I am converting Beer (kegs) to alcohol then flavoring to Rum for some elderly people as a treat while in lock-down and no one can by spirits.
PROBLEM is im almost out of essence, I have spent hours searching your videos to find a quick easy recipe to flavor 40% ABV to golden or amber or dark Jamaican.
Any one have any ideas with out taking 6 months to flavor up the ingredients like coffee beans, Cacao, cinnamon, vanilla pods etc
Now they im thirsty! 😄
me to!
How times have changed, now you have a face ghillie. Keep it up chap. I'd like to see palatable high octane moonshine. Or if you can a CBD infused brew
Coconut, pineapple, banana
Chinese Five spice, but add cardamom.
I like the idea of bavksweetening just a bit with real maple syrup. I would caution to go lite and let it sit for awhile.
I sometimes use maple as a 2nd ferment in kombucha. And honestly, it gets better with time!
do it with some chard wood sticks, this is interesting
Yep I'm adding wood to the spiced one :)
One part spirit from carribean seas
Monkey brains and the scrapings from your knees
A dash of creme de cacao
A "pint" of french moonshine
Then shake for 15 seconds (and prepare for drinking time).
I wonder how mango would go in the tropical one instead of oranges?
Awesome I'm sure
Did you air them out at all after agitating?
Do you mean after straining them?
Mix all three
Sup my bro!! Been subscribed for a while, starting to pick up the vibe that you don't carbon filter your spirits before tasting?
Please correct me if I'm wrong but what are your filtering techniques and or do you do it at all?!?!?
Do you have a video on filtration ?
Those look to be about 70cl right?? Just trying to gauge my quantities :)
These ones were 500ml
@@StillIt Thanks :) Loving your channel.
love your vids man, do you have a safety playlist?
Not specifically actually.
Another great video, my rum tastes like whisky currently - nearly everyone that's tasted say it's a high end whisky lol
Thanks mate. Interesting! Is it a touch grassy and grainy? How old?
Mr jessi I want know one matter.How to sepration methanol. Can you teach please .
Good point. I will simply strain this. Through a coffee filter for example.
Still It ummm. Jesse I don't think you're replying correctly on this one.
You take off the first few hundred milliliters very slowly at the beginning of your run. Depending on how much you are distilling.
Yeah sorry mate your right. I miss read thought he meant the infusion haha thanks for the catch!
Still It no prob mate... Lol.. btw.. should have something posted up for you tomorrow.
youv'e have to dehydrate pineapple before used it to infuse, you will have much more flavor
might ripe banana work?
Im sure it would taste good. But I get the feeling it would just turn to a thick slop. It would be rather hard to strain out after. Thats just a guess though.
"now where the hell did all that rum go?" haha
I mean come on . . .. I had to at least reference it sooner or later!
Jesse, went back and re-looted your rum video booty - I am awfully curious if any of them lasted long enough to try them now that they are a little more aged.
Sivinti pircint!? Not bad.
AAAAAHHHHHHHH WHERE IS YOUR MAGNIFICENT BEARD!!
My guy looking hella young no beard n some mo shit 😂😂💪🏾💪🏾💪🏾
Ten raisins and one wee spider
I make a pineapple wine and run it through my pot still
👍🏻👌🏻🥃
🥂 Cheers!
Too many beans IMO. 2 or 3 will give you a ton of flavor. I did this same mistake with some all grain. Try adding it to your coffee. You may be surprised ;)
Yeah I'd agree for longer term infusion. I wanted to get a result fast here tho. Hence lots of beans and high abv 😁
Old Vid, new distiller. Any guy who wears flanno and bed head while giving tasting notes on their rum is O.K. as far as I am concerned. Kinda hope you were wearing gumboots too. Hoping Auspost delivers my molasses tom. and this rum playlist has been a huge help
this is th recipe from your video just written down.
one whole vanilla bean
8-10 cloves
1/4 teaspoon of ginger
couple of really good piches of cayenne pepper
1/4 teaspoon nutmeg
a real small peice of licorice root
1/4 star anice pod
1 cinnamon scroll
Awesome cheers :)
@@StillIt all good i needed a written down version i wouldn't lose :D
2 kilograms of coffee a week??? Holy cow mate! Does this have to do with the twins keeping her up at night? I thought we drank a lot of coffee here at 1 kg / 3 to 4 weeks.
Actually, I have been informed that I was incorect. That the addiction is not that bad, that we have changed the type of bags we get. They are lighter. SOOOOOOO
We only use 1.5-2 kg of coffe a week. You can call of the intervention hahahaha/
Wow, that's still a lot. She must get some pretty bad jitters. lol.
Not so much hahah
@@StillIt Here in the states, I go through a 36oz can of coffee in a little over a week by myself, but much of that is coffee I take to work in a bottle, and sip all night at work while running my machine.
Nevertheless, I think the idea of "coffee booze" is great because normally "I" wash Jim Beam Bourbon with coffee when I'm slugging it straight out of the bottle
coconut ???
Definitely one of the missing ones I was thinking of!
Would you add dried or fresh
@@lougriffiths Fresh is always better it is more work. and you can use the milk in the thumper for more flavor.
@@StillIt thanks
@@johnboardman5852thanks
4.5 lbs of coffee a week? 😳
Would be better if wifey drank more hooch and less coffee wow 2lbs/week!
i can't tell if you're australian canadian or english but i like you