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B.F.'s Rebel Rum Recipe
If you want to know how to make rum, you're in the right place. Here is a recipe for authentic, molasses rich, pot-distilled rum, made just like they did in the colonial Caribbean islands from our friend BF. It's his favorite rum recipe and here's a word straight from him:
"I will say as a bit of a warning to pass on to others, rum made from a pot still has some wildly different characteristics than Bacardi or something like that. Pot distilled rum is much closer to Myers rum or a local rum found anywhere in the Caribbean."
- 12.5 pounds raw cane sugar
- 9 gallons water
- 160 oz. unsulphured molasses
- Bread Yeast
Mash / Fermentation / Distillation Procedure
Heat water to 120 degrees Fahrenheit stirring sugar in a pound at a time. Add molasses, a jar at a time, once once most of sugar has been dissolved. Stir thoroughly while adding so molasses does not burn. For a more mellow, smoother finished product, allow to cool to 70 degrees Fahrenheit and add bread yeast. Aerate, then transfer to carboys. For a higher yield (but a more unpredictable finish) use "Super Start" yeast and ferment at 90F. Install air lock and allow to ferment for at least 2 weeks. Let it settle and then distill! Age in a Bourbon cask for a more mellow drinking experience.