Post Ax1iPLF5gdI0owCm12 by stelo
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 (DIR) Post #Ax1iPLF5gdI0owCm12 by stelo
       2025-08-10T12:29:03.597658Z
       
       0 likes, 0 repeats
       
       8 hours into maceration for my spiced rum. Nutmeg, black peppercorn, cinnamon, star anise, fennel, ginger, orange peels, honeyThe rum was a mix 50/50 of white sugar and palm sugar, not enough palm sugar came through. The lactobacillus did its job well and contributed magnificent esters. Without spices, tastes like something in between rum and vodka. Next time it's going to get more palm sugar, both in the ferment and in the low wines for the second distillation.2025_08_10_20_25_51_4.jpg