A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?

Barrel Aged Ginger Rum Recipe

By Tammy Kimbler


Before using the barrel, check the instructions.  It needs to be cleaned out and prepped to hold liquid.  To prepare the barrel, rinse it with hot water to get out any stray wood bits, them fill it with cold water and let it swell-up for at least a week, until no more water seeps out.  Then it’s ready to be filled with alcohol.


Ingredients:

1/2 lb fresh ginger root

2 cups sugar

5 cups water

750 ml white rum


Instructions:

Wash and cut the ginger root into sticks, leaving the peels on.  In a sauce pan, bring 5 cups of water to boil.  Add the sugar and stir to dissolve, then add the ginger root.  Simmer the mixture for 30-40 minutes until reduced by half.  Strain the syrup, reserving the ginger root for another use (like cookies!)  Let the syrup cool.


Combine the syrup with a 750 ml bottle of white rum, then pour into your prepared 1 liter barrel.  Let age for two weeks, then sample.  Decant it into a bottle when it reaches the level of smoky carameliness.  My rum just past a month and tastes great, but I think I’ll let it roll and see what happens the longer it sits.  Assuming it lasts that long.

The ginger rum recipe turned out to be just the thing.  Instead of using amber rum, which is lightly aged in wood, I used white rum, figuring that I would add the age myself in the barrel. The ginger flavor comes from an extra gingery sugar syrup.  The ginger rum mixture is poured into the 1 liter barrel and set to age for one month.  Because smaller barrels actually have a higher wood surface to alcohol exposure, the aging process occurs much more quickly than it does in a 50 gallon barrel of bourbon.  I had to sample it frequently to make sure it tasted good.  Or that’s what I keep telling myself.


The barrel aged ginger rum turned out spicy and smooth with a smoky caramel finish.  And while you don’t have to age it in the barrel (it tastes pretty darn good raw), the barrel aging makes the rum taste amazing.  It’s so good that I just drink it straight up.  Hands down, it’s the best boozy combo I’ve made to date.  And your bar tray will look so chic and retro with it’s own cask of rum on it, your friends will be totally jealous. 

Bluegrass Barrels from Kentucky
White Rum, Ginger, Sugar
Spicy Ginger Syrup
Barrel Aged Ginger Rum with Bluegrass Barrel