Winning rum Recipe
This is the winning rum recipe from the annual Brewers Choice John Collins Memorial Rum Competition. It has been developed by Allan Pitter. This is how he does it step by step, in his own words.
| The Ingredients | ||
| Ingredients for 700ml Bottle | Ingredients for 1125ml Bottle | |
| Aussie Gold Rum Essence | 10ml | 15ml |
| Oak Spirit | 40ml | 60ml |
| Glycerine | 2ml | 3ml |
| White Spirit at 40% | 647ml | 1045ml |
| Total Amounts | 700ml | 1125ml |
Preparing the Wash
The mash is made using a 48 hour yeast and brown sugar or raw sugar. To eliminate as much impurity as possible prior to distilling, Turbo Clear is used in the wash. The wash can be left for as long as required but the use of the Turbo Clear assists in the purification process.
Preparing the Oak Spirit
Oak spirit is prepared by placing approximately 100grams of oak chips into a litre of white spirit (40% alcohol) for a week or more. A better flavour Oak Spirit is obtained by leaving for around a month.
Filtering the spirits
All spirits must be filtered. To achieve the highest quality, regular replacement of the carbon is necessary after no more than two uses. The Brewers Choice stainless steel filter is my current filter and to raise the quality even further a second filtering can be beneficial but this depends on the time. Each run through the filter can take up to three days but improves the quality greatly.
Preparing the Final Product
At this stage, I use a very useful program that I developed myself using temperature, quantity and alcohol level in order to account for temperature variances. Brewers Choice will be doing a special feature on this system in the next newsletter. However in the mean time, if you want to make this recipe straight away, all you need to do at this stage is mix the quantities of essence, oak spirit, glycerine and white spirit found in the above table and mix thoroughly
