5 posts in this topic

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 :)

Share this post


Link to post
Share on other sites

I macerate all spices individually in 140 proof or higher. Then blend to achieve my flavor profile. 

1 person likes this

Share this post


Link to post
Share on other sites

Definitely use separate vessels. I find you can tune the flavor profile of things like cardamom and clove by using a lower proof and then adjusting steep times. For instance cardamom can get tart and tannic if it's too high of a proof or left too long.

Share this post


Link to post
Share on other sites

buy the flavoring and be done.

don't be a super hero..... make money, don't waste time.

2 people like this

Share this post


Link to post
Share on other sites

I macerate for 3 weeks at 115 proof. And yes, use small amounts of spices with small mason jars and blend the tinctures accordingly to achieve your flavor profile. Then, do a trial maceration with all of your spices together and go from there.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now