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Showing results for tags 'spiced rum'.
Found 4 results
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We've redesigned a spiced rum for a client and are running into issues with flocculation (white flakes) appearing in the bottle after 3-4 months on the store shelves. Wondering if anyone has seen/solved this issue before. Fabrication process: The base is a light rum (3 years in ex-bourbon) that has been used without issue in other products. We added our mixture of natural flavoring, real spice macerations (macerated in the same rum), liquid sugar and blackstrap molasses. Proofed to 35% ABV then rested in stainless for 3 weeks. Filtered through 0.45um before bottling. Product is all clean and clear at this point. Three months later, we get a call from a distributor saying that 120 caisses have white flakes in them. We checked our inventory and 75% of bottles have the issue as well, to varying degrees. Haven't seen this in any of our products before, or since. Any ideas?
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We're working on our spiced rum and it will contain less than 2.5% total flavorings and caramel coloring. Will this product need a formula to be approved by the TTB? Also what is required on the label? Is "Spiced Rum" sufficient, or does it need to contain a statement "Rum Flavored with vanilla, almond, and other spices"? I've read through a lot of the TTB documents but still haven't been able to pinpoint a conclusive answer. Another question, does the addition of flavorings change the class & type designation to a "Flavored Rum"? It seems like it should, but maybe not?
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I am wondering if I could get some advice on making spiced rum using maceration? I bought around 10 ingredients but have no idea where to start with blending them (amounts) or what proof I should be macerating at. I know some things like cinnamon and star anise can be overpowering quick and others take more time to steep. I was thinking of doing each one separately in their own mason jar and then blending the tinctures. Right now I am starting with a full bottle (750ml) of 80proof silver rum and eyeballing the ingredients. I just ordered a scale that does smaller weights since mine only goes down to 1 gram and I thought about making tea bags with small amounts so I could use less than 750ml bottle of rum. Any advice would be a great help! Thanks in advance
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So we are looking at producing a spiced rum. If have a recipe of the spices for a five gallon batch. The question is though, do I have to scale the spices 1 for 1 up to a 200 gallon batch? So if I would use 1 vanilla bean...do I now need 40 beans? Or can you get away with smaller amounts and just steep longer? Gin basket or masceration? Thoughts?
