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).
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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
