Once again we have been hard at work in the Clawhammer test kitchen. We have been researching rum and perfecting our rum recipe. We have read every book available, talked with professional rum distillers, and tweaked our recipe to make it just perfect. I let one of my craft distilling acquaintances taste my rum and  he said “ I observe a creamy, caramel, and smooth flavor, while an earthy cocoa and light sweetness character dominates the tip of the tongue. “  Of course I would never describe it this way-  but I can tell you that this rum tastes delicious. What does it taste like?  Well, we’d like to think our rum kit recipe tastes very similar to Myers rum or a local rum found anywhere in the Caribbean. 


Clawhammer Supply Rum Kit

These instructions assume familiarity with basic mash making procedures such as sterilization, fermentation, and siphoning. If you have questions or need a refresher, please refer to our website at clawhammersupply.com

--A vessel or two large enough to hold 13 gallon of water.  
--Clawhammer Supply rum kit
--A thermometer
--Two 6.5 gallon buckets or carboys, with bung and airlocks
--A hydrometer
Make sure everything that is going to come into contact with the rum mash is sterilized. Always sterilize your molasses containers if they are going to be in contact with the wash.

Heat 9 gallons of water to 160 degrees Fahrenheit.  Turn off the heat once the water is at 160 degrees Fahrenheit. Add the cane sugar one pound at a time- stir well to dissolve the sugar. After the sugar has been added then add the molasses. Add hot water from the kettle to the empty molasses container, shake, and add that sweet molasses goodness back to the kettle. Heat the kettle back up to 160 degrees -  keep the molasses mash at 160 for 30 minutes- be careful not to scorch the molasses.
Once everything is mixed and dissolved allow the mash to cool to 75 degrees Fahrenheit. While the mash is cooling start making your yeast starter. You can speed up the cooling the process up by using an immersion chiller.  Use an auto-siphon or dump the wash into your fermentation vessel. Aerate the mash and add your yeast starter to the fermentation vessel.

How to create a yeast starter 

  1. Add 1/2 cup of 110 degree water to a sanitized jar.

  2. Add 2 teaspoons of sugar to the water and mix thoroughly.

  3. Add 2 packets of yeast

  4. Swirl the glass to mix in the yeast with the sugar water.

  5. Let the glass sit for 20 minutes and it will double in size.

  6. Once your starter has doubled in size add it to your mash 

Install the air lock into your fermentation vessel and allow to ferment between 70-80 degrees Fahrenheit for 2-3 weeks.  The only way to know if the wash is finished fermenting is to take a hydrometer reading. Once the mash is done fermenting use an auto-siphon and siphon the wash into the still. Don't just dump the wash into the still as you want to leave behind the yeast. Age in a Bourbon cask or add wood chips for a more mellow drinking experience.