Vanilla Rhum

Jim A

Senior Insider
I have been enjoying my La Gloriette and Mbolo vanilla rhums that I had shipped home this Winter. Personally I like the Gloriette rhum better - YMMV of course.

For the first time ever I am making (trying to?) my own. I looked at a bunch of the usual recipes on here and online and tinkered a drop with the one that looked the most appealing to me. I just put it in the fridge so let's see how it goes. I guess I'll have to have Siri remind me to take out the beans and add the simple syrup in 30 days.


A question and a comment:
Q: Why take out the beans instead of leaving them in for the second phase? Is it a chemical reaction thing with the sugar, a spoiling thing or just that the vanilla taste would be too strong if you left the beans in the whole time?
C: Just did the math and damn making your own is a little more expensive than I thought :wink2:

to be continued...
 
Sgree with you Jim. Hands down Gloriette. MBolo is more harsh- still good- Gloriette is smooth going down. Maybe a lot more sugar?
Can’t wait for future reports from your learnings.
 
C: Just did the math and damn making your own is a little more expensive than I thought :wink2:

to be continued...

I use a variation on the Hideaway fast version, using a 2-gallon infusion jar. It gets pricey in a hurry...
 
I saw that one and your version of it also Kevin. I believe the rums I used were based on one of your posts from a long time ago (Mount Gay eclipse and Goslings dark. I've wanted to make one of the "long" versions for a while so I went that route, but my next attempt will be based on the "fast" versions.
 
Love our Gloriette rhum -- and so does everyone we introduce to it after dinner. Well, you know, back when you could have dinner with friends. :)
 
Anyone know the answer to this?

Q: Why take out the beans instead of leaving them in for the second phase? Is it a chemical reaction thing with the sugar, a spoiling thing or just that the vanilla taste would be too strong if you left the beans in the whole time?
 
Anyone know the answer to this?

Q: Why take out the beans instead of leaving them in for the second phase? Is it a chemical reaction thing with the sugar, a spoiling thing or just that the vanilla taste would be too strong if you left the beans in the whole time?
Because that’s what the recipe says?
 
Au Regal sells a very nice vanilla rum by the bottle. I think the key is starting with a very good rum from Guadeloupe (Marie-Galante). I always come home with a couple of bottles and it never lasts long enough.
 
Yeah, hence the question...:devillaugh:
The problem is to get an answer you have to take a chance on ruining an entire batch. I don’t know anyone who would do that.

:devillaugh::devillaugh:

Kevin does the long batch frequently so maybe he knows.
 
Honestly, is the rhum vanille around long enough for the vanilla pods to turn bitter?! Not in our house!!
:biglaugh::wink2:
 
I am doing my own Vanilla rum for years and I always leave the beans in the bottle. Never had the impression it gets bitter, but thean again, the bottle never gets really old.
I do it like this: 0,7 liters of rhum agricole, I prefer Bielle or Bellevue, which we bring from Marie Gallante, 50%. One cup of water, one cup of sugar, cooked until all sugar is gone and 3 vanilla beans. I leave it at a dark place for 6 weeks. If you use rum with less alcohol, it is lighter.
 
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