Fine I'l Distill It Your Way! (Botanical Rum 2)
ฝัง
- เผยแพร่เมื่อ 9 มิ.ย. 2022
- Last week I made "Botanical Rum", I asked for comments and advice on different flavour directions. Boy did I get them! So this week I had another crack.
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Final Recipe
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250 ml / 17 oz ester forward rum
250 ml / 17 oz white molasses forward rum
250 ml / 17 oz oak aged molasses forward rum
6 g / 0.211 oz cacao nibs
1/2 cracked nutmeg
3 cracked allspice berries (dry toasted)
6g / 0.211 oz liquorice root
3 cardamom pods cracked
1/2 cinnamon
1/2 tsp vanilla essence
6g / 0.211 oz orange peel
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Mentioned Videos
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First Botanical Rum Video
• WTF Is Botanical Rum? ...
Pirate Rum - • I Made A Historic Pira...
Buccaneer Bobs Rum - • Making Buccaneer Bob's...
Rolling Cuts
• My New "Rolling Cuts" ...
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Links for stuff in this video
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CTC Glencairn Glasses
chasethecraft.com/shop/ctc-gl...
Lunatic & Lover
lunaticandlover.com/our-rum
Still Spirits Air Still
amzn.to/3OqW9JC
Refractometer - alcohol %
amzn.to/37fAZNx
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Popular Series
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Safety Net
Want to jump into all grain but worried about the process or the amount of gear you need? This series is perfect for you. Real all grain mashes with a safety net and minimal equipment:
• 2 Month "Safety Net Ir...
Meme Spirits
Goofing off with a mini still and some fun ingredients. Sometimes you just need to have some fun!
• Don't Drink The Kool-A...
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Merch And Products
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For hats, shirts, coins, Glencairn glasses and general paraphernalia visit the CTC shop
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Still Its Teespring Page (Shirts and hats)
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CTC - Into The AM Collab Shirt
intotheam.com/CTC-TEE
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Things & I Use &/or Recommend
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CTC Glencairn Glasses
chasethecraft.com/shop/ctc-gl...
Check out Badmo's Awesome Wood And Stainless Barrels:
badmotivatorbarrels.com?aff=2
The Cool Trippy Shirts Im Always Wearing:
intotheam.com/CTC
Get FREE shipping on the beard oil I use:
alnk.to/aWyPceD
Use Code - "STILLITFREESHIP"
T500 Turbo Reflux Still
amzn.to/3KDkucq
Refractometer - Sugar
www.homebrewing.org/Brix-Refr...
IR Thermometer
amzn.to/3J8ktNx
Fruit Press
amzn.to/3q0jhUI
Some Cool Distilling Stuff On Amazon:
www.amazon.com/shop/influence...
Canon R6
amzn.to/3i0HG8h
Canon 24-105 L
amzn.to/3pSIP67 - แนวปฏิบัติและการใช้ชีวิต
I would also love to see you do a 100% Maple Syrup Ferment and Distillation!
Sounds expensive!
Yeah that would be wickedly expensive even in in the Northern parts of the US and Canada where you can buy at a right off the farm
@@MostlyInteresting A bit yes, I can get a Gallon of Maple Syrup in Ohio for 50 bucks, so a buck or 2 more for a pack of yeast and a few sents worth of nutrients and it would be on par cost wise with buying a good bottle of scotch, good, not even high end great stuff.
So ya not cheap to do, but also not really a lot more than a good bottle at from the store.
@@vance7354 got to remember he is in kiwi land where things imported from the states are stupid expensive.
@@MostlyInteresting true true, still think it would make for an awesome drink tho
Jack Sparrow: Why is the rum always gone?
Jesse: sorry, I stole it to make it into gin
It’s because your very knowledgeable
and extremely enthusiastic about your trade/craft
The bloop bloop in the intro is a nice touch 😆😆
Looking good Cheers!!
100% my process in the kitchen the day after a run playing mad scientist with old and new product. The perfect blend is a strange kinda magic
The original pirate rum video is how I got hooked on this channel, when I was first looking for videos about home distillation and rum in particular. I’m not gonna say me deep diving through all the videos going back to the beginning of the channel after watching that one was what kicked it back into the TH-cam algorithm, but I’m glad it’s acting as an intro point for new viewers. It’s still one of my favorite projects so far, and the one I want to try most for my own distilling.
same
Me too... kind of. I started close to the beginning. Been interested for like 20 plus years, Jessie inspired me to get stuck in.... Made lots of good stuff, but not rum yet. I've had my dunder pit culturing away for a few months now, I'll get that going soon... going to give it another month or so...
Nice part 2. Good ideas
I like the fact that there is so much variation and possibility in this new category. You can really do anything to make something completely unique. Nice reformulation, brother!
I wonder what the best sugar for rum is...
I could do this all day, but I won't. *Continue to mix and starts laughing like a school girl*
Good stuff.
Ive been watching your channel for a few months now… i have never stilled before in my life and never really planned too lol
Just what I thought it would be, uniquely great
If you added West Indian bay leaves you would have essentially created a Bay Rum aftershave. Not a frequent drinker but I love the inquisitive nature of the videos.
Jesse dude, could definitely watch you make, talk about and drink your mouth watering elixirs all day long. I’m a regular joe who knows nothing about distilling and my knowledge of spirits are rudimentary at best. Although after watching 50+ episodes and going, I’m feeling an intense urge to get the ball rolling, pull up my sleeves, quit beating around the bush and dive had long in with my tippy toes and seriously start distilling. Wow! I’m going to have a drinkable hobby😅
love your work, love spiced rum, how could I not watch and subscribe
black cardamom is amazing, one of my favorite spices to simply sit and smell, the other being star anise. Not sure how the smokiness of black cardamom would work with a rum, but I could see the green cardamom being pretty amazing.
Your videos are very useful especially for beginners like me
You’re videos have inspired me to start distilling! My first batch of brown sugar wash is fermenting now
Now I am extra sad that even owning a functioning still is illegal where I live, I soo want to try this out!
same for me, ironically it is legal here to buy one, but not to use it. ridiculous lol
I can own one in Montana and while it's illegal to make moonshine its legal to make biofuel, and essential oils so I just add essential oils and roll with it😁😁😁😂😂🤣
I have one illegally in VA. Just don’t sell a fuk ton of product and ull be fine
Take a risk
@@hugedickerinokripperino5299 ya the law here has their schedule full with tweakers and fentanyl
Being an amateur distiller myself, and living in the heart of sugar production in South Louisiana, I have began the process of making my own version of a rum using Steens Unsulphured Dark Cane Syrup and Sugar in the Raw along with a rum yeast. Fermentation began 1 week ago Sunday and it is still bubbling! Can't wait to pop it into the still and see what comes out!
I suppose I would suggest that if you want to back-sweeten a rum, you should probably use a cane syrup?
I recognize the bottle you are using at the beginning… it’s Balcones, and the red wax seal means it was a single malt. 😁👍
Hey Jesse, just dropped into say hi. I think I was subscriber number 7 and namer of the Bastard mix. Great to see you doing well.
Glad you tried this again man. So happy I caught this early, love the content
Great video! Thanks for the rum mixing idea.
I don’t know if this meme mash is possible, but I’d love to see a liquor made out of fruity pebbles cereal.
Another great video idea, I will try for my next batch.
Thank you.
speaking of botanical spirits, it would be interesting to make an Aquavit. Scandinavian drink similar to gin which is dominated by caraway .A few days ago I found out about it and today I decided to make one it will macerate for 2 weeks (because I'm in college and I will have access to air still in 2 weeks) but I would love to see it on yours channel.
nom nom nom. So in the mood to make rum again! I used a method where you added the botanicals in the mollasses and boiled it together. But think i'll be trying a maceration too! Happy Friday all!
Not that you need another cook in the kitchen, but my mind immediately went the opposite direction when i heard the term "botanical rum"; use a rhum agricole base and work around the fresher vegetal/grassy character, throw in a bunch of citrus peels, coriander, maybe some sichuan pepper and lean into the spicy, fresh and fruity side of things instead of the baking spices and molasses.
don't get me wrong though, i really enjoyed both this video and the last!
Awesome video. Do more rum! #Dunderstruck
I think I personally would have done a Med to heavy toast on the cacao nibs to bring out more of that choclate flavor.
You're a legend bro
I would love to see a video on either a Choclate Vanilla forward Whisky or Rum using toasted cacao nibs and Vanilla Beans both during the fermentation and the adding them to the Distillation as well, just an Idea.
Really glad you sorta followed my suggestion of blending botanical and regular rums for a final product.
Day 23. Hey jessi, could you make a distilled video on Planter's Honey Roasted peanuts or fused whiskey? Would it have a honey flavor maybe roasted, char peanuts flavor or brown sugar, molasses
Thank you
The irony of calling the measurement system of a nation that has outlawed any form of home distillation "freedom units" is not lost on me. The ban is particularly irritating in that while the law was originally intended to stop private distillation during an era of total prohibition on recreational alcohol use, it now serves only to protect the obscene profits of the American liquor industry.
Home distillation isn’t banned in the US.
@@Invictus13666how do you figure?
@@kjdevault Because people can distill in the US.
U rock in urs koking jami
Could you do a simple run using different sugars, or can you do a large simple sugar run then split it into jars with different fruits then distill again, great vids 👍🏻
It might be interesting to do the same kind of thing using a whisky base and various crystal malts (black patent, chocolate, caramalt etc) to try to make an improved "whiskey".
Now the last test age a small amount with an oak stave 😁👌
I made my own gin basket for my air still a couple days ago and had to try it out even though I didn't have Juniper berries. Used lemon zest and some cabinet spices and got something interesting. While I was making the gin basket I brazed on a 3" copper extension to the spout of the air still. I highly recommend the mod. No more setting stuff under the side of a jar to get it close enough to drip in. Anyway, thanks for all the inspiration and information you share.
What did you do to make your gin basket for the air still? I have the bevor version and have been toying with the idea.
@kjdevault the still spirits air still has a couple dimples to hold the gin basket they make. I pretty much just made one with copper wire and some copper mesh soldered together.
When I get a still, I plan on making a sort of ginny thing out of mulberries, maple syrup and honeysuckle. I also want to age a batch if it turns out palatable.
Far North Spirits Ålander Sugar cane, whole bean vanilla, cinnamon, allspice and cloves. When I am able to get into distilling this is a product I want to figure out.
THANK YOU... DES CREAN,, BELFAST ,, IRELAND
I love adding a small amount of stillage to my rum, wonder how that change the flavor with a touch of buccaneer bobs stillage?
There is a company that actually does botanical rum. But they put the botanicals in a gin basket during distillation
Have you tried cherry wood chips, I did apple and cherry wood and I really liked the cherry wood one
Jesse, interested to know your thoughts on maceration vs redistilled.
Only tried making spiced rum a couple times through maceration, wasn't overly happy with it but that's probably because the spice balance was out of whack.
Made some nice gin with spices in the boiler though, probably helps temper the harshness by making some small cuts at the back and front.
If I'm making rum though, I don't want to waste it. It might sound silly, but if I'm putting in the effort for molasses rum, I don't want to mess it up.
Does your redistilled botanical rum make it worth the extra steps or should I be looking more at my spice mix? Or are they that different they're different beasts altogether?
With citrus, zest vs peel can the white can lend a bitter taste like in cooking
Not done watching but so far I think it’s going to be a Christmas rum
Holy crap I was thinking only thing missing from these Christmas spices was vanilla
Can you put coconut water straight into the still or better yet straight out of the coconut into the still?
Ha Jesse I have been looking and found that George from Barley & Hops has not done anything for a year , have you heard anything from him ?
Maple!
Curious here. may lead to 1 video or a series. Have you ever thought about making like... pick a number let's say 6 x 25L bucket mashes. each with an individual singular grain variety per bucket. spirit run them in the pot still then do ya cuts/ blend them etc. THEN... bare with me here's the plot twist... with the 6 x large glass jars filled with your dialed in individual grain spirits, blending them together to make something amazing 😯🤯 be like extracting the best flavors of each grain and blending the ultimate multi grain jar. As apposed to blending the grains in the singular mash and gambling with what flavors come through on the pot still. 😎 Yeeeah chuck that in ya glass (pipe) and drink (smoke) it.
i distilled some feijoa wine recently with mixed results, any pointers on what might help make the product more palatable?
Jesse, how many shots did you taste during this episode. You looked really happy at the end. :))
Id love to see you make a milk vodka
What source for the vanilla, the one from crude oil, pulp industry by product or beaver anal gland? I am old and grew up in the tropics with the real thing so I don't go near the aisle they keep that in the supermarket.
this recipe gives me lower proof absinth vibes in a good way potentially lol
I would love to see if you could make Cachaca, possibly from golden syrup.
It makes the best cocktail a Caipirinha.
Just dont call it rum - the Brazilians get upset.
Have you thought of making a gin from purely native NZ berries and spices. No kiwi fruit or anything introduced ect. Just fruits and spices that are purely endemic to NZ
In the world of rum there is a major distinction between regular rum and rum agricole. Rum agricole has to be made on French territory and follow certain rules, but tastes very different. Since you say rum videos are getting a lot of attention, maybe you could make a rum agricole style.
Grass lawn clipping mash
Now I want to macerate some fescue clippings, honeysuckle, and dandelion in a bourbon for liquid summer…
My biggest problem with adding vanilla is how, in drinks, it tends to become the 800 pound gorilla in the room.
Yep. I’m against vanilla. Never add.
Have you produced a recipe book yet?
Ok, how do we copy an Angostura 1787?😊😊
Age on toasted pencan
Have you ever distilled just vanilla extract?
just do things how you like it bro thats the point of doin it yourself lol
Adding a different sweetener "probably" would have made the rum taste better. To me, honey and maple syrup have too many of their own flavors that fight with the desired flavors. Maybe something more subtle like agave syrup(made from agave cactus= tequila) would be better.
Freadom units??? Lol anything but. They are the uints we used when America was a colony of the UK.
Now I am wondering how spiced rum ran through a slobber box with gin spices would taste.
Your barrel is looking a little close to the edge.
You should have mixed the old and new..just a thought.
As bad as TH-cam is Twitter is worse.
I do like watching your videos, but you must have a very good set of taste buds.
I don't get any where near the complex flavours you describe.
Have you considered being a taster for a commercial distillery.
Cheers
I'm used to seeing the word "botanical" in association with gin, not rum. This should be interesting...
Here is an odd idea going with the theme of this video. A botanical made up of cooking spices to be used in cooking gamy meats. Such as a heavy sage impact.
…but that looks like cassia bark and not cinnamon
Great videos, working on my second gin recipe. Only issue with this series, make them learn measurements based on reality, not dead kings and gerbil dicks.
you listen to too many of the people who have never done what you do.
Does anyone know why Jorge from barleyandhops doesn't up load anymore?. Would love to know thanks guys