Making some homemade rum.
Base is feed corn ($10/50lbs near me).
Pictured is the result of 8lbs of corn, 1.25L of 60% spirit, aging with some toasted applewood chips, and various spices (basically pumpkin spice).
Final result was good, but not great. Still had a very ‘fresh’ taste to it, that was pretty sharp. Might let it age longer next time: this was only aged a week (is much faster to age in a jar with chips over a barrel, due to surface area, for better and for worse).
maybe i’m mistaken, but how is it rum if the spirit was derived from corn and not sugarcane? wouldn’t that make this a spiced, fast-aged corn whiskey?
You are forgetting that it’s rum on account of me calling it rum
(but fr, you are absolutely correct)
I did add some Dunder slop from my first run, which was mostly piloncillo
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