PA_JoeDistiller Posted February 9, 2016 Share Posted February 9, 2016 As the title says, I am trying to create a black rum style a la Goslings or Cruzan Blackstrap. From what I can tell these are not spiced, and are merely aged rums with blackstrap/food grade molasses added back in to create a black color and that rich flavor so necessary in Tiki cocktails. Other posters have stated that when they attempt to add molasses back in, whether in a caramelized form or straight, it doesn't mix and just settles in the bottle. Does anyone have any tricks on how to keep the molasses fully mixed in the rum and suspended? Link to comment Share on other sites More sharing options...
RobertS Posted February 11, 2016 Share Posted February 11, 2016 We're actually in the middle of making a new batch of rum, so I've been doing some reading. I haven't tried this myself yet, but it looks promising. In summary, make an 'extract' with a small amount of finished rum and an equal volume molasses/dunder. Let this blend up and settle, rack off and blend in small quantities into silver rum. My plan is to blend the extract and clear rum in the barrel, and let the remaining solids settle while it ages. Link to comment Share on other sites More sharing options...
PA_JoeDistiller Posted February 11, 2016 Author Share Posted February 11, 2016 Very interesting. I'm going to try this and see how it goes, also ill post any findings here. I have a 6 mo aged rum I want to use as a black rum to complement the other rums in the lineup. I'm doing an experiment putting molasses into a bottle to see what settles and what stays. If the color remains it may just be a matter of racking out the sediment. Your post looks good, why blend the molasses into the full volume when you can just make a concentrate and have way more control over the final product. Lets see how this goes and meet up back here. Link to comment Share on other sites More sharing options...
RobertS Posted February 12, 2016 Share Posted February 12, 2016 I'll be sure to post my results too. I would certainly agree that concentrates and blending are the way to go, at least for R&D. So far the only extract that has proven to change from my test concentration to product concentration was cayenne pepper, but that was due to the oils separating. Link to comment Share on other sites More sharing options...
stillwagon Posted February 16, 2016 Share Posted February 16, 2016 I do a black spiced rum and have problem with the molasses settling, but I also filter it several times. Link to comment Share on other sites More sharing options...
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