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Found 3 results

  1. Bartletts Distillery

    Formula approval for Spiced Rum Required?

    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?
  2. Shindig

    Spiced Rum

    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
  3. jbdavenport1

    Spiced Rum....amount of each spice

    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?
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