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Shindig    4

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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stillwagon    7

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

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Dsking416    0

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.

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david    0

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.

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kelbor    0

Hey Joe, I really like you and often applaud your self proclaimed success in this industry.... but this advice you gave sucks in this context. I feel like this is exactly why our industry is in inner turmoil with true craft distillers trying to find a way to set our selves apart from rectifiers who claim to make "small batch" "locally distilled" " hand crafted" products from bulk spirits.  Yeah, ya could just buy the flavoring and be done with it - pour that flavoring into your bulk purchased NGS (I highly doubt you would want to ruin something that you put you heart and soul into) and sell as a craft produced product. Which is the equivalent, in my mind, of a small bakery decorating homemade cake with Betty Crocker frosting and calling it homemade.  Don't you make flavoring Joe, I remember a thread a while ago where you said you were producing one I think?

I guess the direction you choose will determine if you intend to make a unique craft product and sell at craft product prices. Or if you intend to make a mass-produced product you plan on marketing like a craft product.  

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david    0

Agreed. Use fresh spices to make an outstanding and different product. Show it to your customers on tours and really go the extra mile to differentiate yourself from those that are doing the bare minimum (and calling it craft (and/or premium).

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