By J. Looney
This multi-part deep-dive into various alcohol options for vanilla extract making was authored and shared with permission of J. Looney. This remains their exclusive intellectual property, and we are very grateful for their patience, knowledge, and teaching!
As I noted in a comment on my previous post, my baseline when making any extract is asking myself “how will this taste in a chocolate chip cookie?” You see, I could spend a whole lot of time and money making some very unique and wonderful extracts, but at the end of the day, I also need to stay focused on the usefulness of what I’m investing my time and money into. If it takes me two years and $150 to make a quart of extract that I’m only going to reasonably use once or twice for specialty applications and recipes, that’s not a good enough ROI for me. As we get further into more flavorful and robust flavored spirits, it helps me to temper my excitement by staying focused on the end goal and what I’ll be using the extract for.
PART 2: Rum
I love rum. It was the first spirit I truly fell in love with, and although I certainly don’t consider myself a connoisseur, I appreciate the diversity and complexity of what a rum can be.
Rum, like whiskey, is a meta-category encompassing multiple well-known and well-understood subcategories, such as Jamaican, Demerara, Cuban, Puerto Rican, Rhum Agricole, and so on. In the interest of keeping this post as straightforward and useful as possible, I’m not going to delve into any of these subcategories, because an entire volume could be written on the subject. Instead, I will necessarily over-simplify into white/silver rum, spiced rum, and dark rum. Please just understand that there’s a whole world of rums to explore out there that are worthy of your attention for use in making extracts.
At its most basic, rum is a spirit distilled from cane sugar—either the juice from the cane, or molasses, which is a byproduct of the sugar refining process. As a general rule molasses-based rums will have richer flavors, while cane juice rums are fresher and fruitier.
Rum is often aged in oak barrels as part of the production process. Interestingly, many white/silver rums are actually aged and then filtered to remove the coloration from the barrels, resulting in the complex flavors of an aged spirit while having the clean appearance and utility of a clear spirit.
Spiced rums can be a particular delight, resulting in a very complex flavor profile for the final extract. The most common spices used are cinnamon, vanilla, cardamom, and cloves, but some producers also use anise, nutmeg, or pepper. Many brands also add some caramel for extra sweetness.
To make a dark rum, the typically-clear liquid is barrel-aged for at least three years, during which it transforms into a deep caramel color. Although dark rum tends to be aged in American white oak barrels formerly used to make bourbon, distillers can use a wide variety of casks, like port or Madeira wine, tequila, or rye whiskey.
Tasting notes: although rum flavors vary widely, as you can imagine, and it’s not as inherently sweet as you might think, it’s typically a flavor of sugar without the sticky sweetness, like icing sugar, combined with citrus and vanilla, and sometimes accompanied by earthy, grassy flavors from the sugarcane.
Recommend for extract:
White/silver rum: 9/10
Spiced rum: 7/10
Dark rum: 4/10
My mother jar is exclusively rum, about 26 different kinds at this point. Every time it gets down to about halfway, I add more beans and another bottle or two of different rums.
I love the way the flavor profiles of rum play together with the vanilla flavors, especially in baked goods. In my opinion the rum enhances and amplifies many of the vanilla flavors. It’s not a pure and unadulterated vanilla flavor, but it sure is tasty!
Time to Extract:
White or silver rum: 12 months
Spiced rum: 12-18 months
Dark rum: 18-24 months
Bottle Recommendations
White/silver rum - Don Q Cristal, 80 proof (40% ABV)
$18.99
This is my go-to white rum. It’s equally at home in a cocktail or mixed drink, and is smooth enough to be enjoyable as a sipper on the rocks. It lends itself well to making an extract, letting the vanilla flavors take center stage while supporting with an understated complexity.
Tasting notes: Light cinnamon and nutmeg, fruity notes of pineapple and subtle citrus
Spiced rum - Sailor Jerry, 92 proof (46% ABV)
$18.99
This rum is kind of a borderline thing for me… on the one hand, it works great for extract because of its higher ABV, and its flavor profile aligns nicely with most vanilla beans, but it can also get a little bossy, and the vanilla flavors you’re wanting to be front and center can be forced into the back seat. Before you choose this rum for an extract, ask yourself what you want your final product to be and what you’ll most often use it for, then proceed accordingly.
Tasting notes: forward notes of vanilla and cinnamon, nutmeg and allspice, aromas of toffee and black pepper.
Spiced rum - Appleton Estate Signature Blend, 80 proof (40% ABV)
$19.99
One of my favorite rums of all time! Using this one for an extract will result in a vanilla-forward extract with strong supporting flavors. It’s definitely not for you if you’re wanting a pure vanilla flavor, but if you’re ok with a few other flavors stepping up to the line alongside the vanilla, you’ll be happy with this rum.
Tasting notes: Aromas of molasses and brown sugar with a hint of maple.
Dark rum - Plantation Original Dark Rum, 80 proof (40% ABV)
$19.99
I generally try to steer clear of dark rums when making extract. The flavors of dark rum are complex and bold enough to overpower the vanilla even with extraction periods over the recommended 24 months. If your primary goal is to create a totally unique flavoring extract that is not vanilla but has undertones of vanilla flavor, dark rum is a good choice. If you want vanilla to be the primary flavor, do yourself a favor and don’t drown it in dark rum.
Tasting notes: Hints of black peppercorn, clove, cinnamon, baked cherry, prune, forest leaves, and blacks tea.