Using an Air Still to Test Rum Recipes | Boothstown Gin

Today at Boothstown Gin, we are using the air still to test out different spiced and dark rum recipes which we will later scale up on our big copper still, Tessy. We experimented with a number of different botanicals such as cola nuts, grapefruit peel, star anise, and ginger, to come up with our final rum recipes. After we were happy with our ingredient list we also experimented with adding homemade caramel, toasted oak sticks, raisins, and natural food colourants to see how they would impact the flavour and colour of the final rums. #air still #rum #distillingrum
Read about it instead: missbrewbird.com/using-an-air...
I'm Miss Brewbird, a Canadian girl training to be a distiller in England. I'm also tickled pink that you've found your way here. If you are interested in learning more about the drinks industry this is the channel for you. Hit that subscribe button for more videos about distilling, spirits, and distillery life. Cheers!
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[@BeardedBored]

Very cool to see an airstill as a testing still:-) I used backset from the boiler for color and flavor, but never got it dark enough. I was also aiming for the Kraken color. Several of the commenters on my spiced rum video suggested "Spirit Caramel" as an alternative to get the rum darker. I think its color is more concentrated than the dark caramel Adam made. Might be worth testing.

[@Time-and-Health]

Yes the Air still good fun for testing, my best was an Absinth many years ago. Keep up the good work Miss Brewbird... :-)

[@MissBrewbird]

Thanks, will do!

[@puffstastypuffs5192]

Always great content that I love watching👌please keep em coming

[@MissBrewbird]

Thanks for always turning up in the comments section. I appreciate it.

[@ianhui3719]

Interesting to see in real life an Air Still apparatus being operated. It looked like all the inhouse distillers were participating in the experiments and commented on the end products. Well done Coal & Cotton/Boothstown in allowing your distillers the freedom in experimenting new recipes. A fine company to work for. Great video as usual and is getting better. Adam a good guy.

[@stephensteele3553]

The ceramic chips give a place for the alcohol and water to nucleate so they boil much more gently. This means you can run it higher without the possibility of bumping (that's what us scientist types call when you have the product boil over into the condenser).

[@johnshaw6702]

I don't know about cola nut, but cocain was part of the original Coke a Cola recipe. It was my understanding that caffeine was used because they had to change the recipe, after cocain became illegal to use. Although the products name does seem to suggest that cola nut may have been used as well.

[@TheAy7531]

I like seeing you give the lowly airstill some love.

[@DaddyDragon]

Really great content :) Love it

[@MissBrewbird]

Thanks so much!

[@jimjam738]

i make spiced rum all the time. good guys i suggest using oak to age with your spice rum though

[@ChasingTheApex]

Alright Adam you and Brewbird now owe me drinks for making me salivate

[@MissBrewbird]

Didn't realise you were such a big rum fan. I took you as more of a beer guy ☺️

[@nellynelson965]

Dunder. Job done.

[@grahambull1464]

Did you ever produce a rum for Boothstown? I've been looking out for it but seen nothing so far

[@MissBrewbird]

We did some rum experiments but I am not sure if they actually started selling rum.

[@JacobFisher]

Do some of the small batches you make get sold to customers?

[@MissBrewbird]

No, they are purely tests.

[@allenfrancom2809]

Cool... a thought occurred to me, what happens if you, instead of caramel during distillation, add some blackstrap molasses after distillation

[@allenfrancom2809]

Or was that what you did... hmn...

[@MissBrewbird]

We put in caramel afterwards. Molasses is an option, but the flavour of it is so strong and overpowering.

[@chrissweeney4387]

Hi Brewbird Love the channel A quick question for you I’m looking to retire soon and where our house is in Thailand there are fields and fields of sugar cane I thought of distilling my own rum using the sugar cane - do you think the air distiller would do a decent enough job of distilling rum from a sugar cane wash? I would like to start cheap and work my way up to a modest but decent still Sending Good Vibes Waves to you Chris

[@MissBrewbird]

Hi Chris! I think it could work but I'd be worried about sulfurous compounds in the distillate because of the lack of copper in the air still. You may need to distil it a few more times in order to get it more "clean" tasting, or you could perhaps throw in some copper coils in with the wash to help with this issue. Alternatively, you could get a copper alembic still rather than an air still.

[@andyn3532]

Also might I suggest a bit if tate and lyles black treacle

[@MissBrewbird]

good suggestions, thanks

[@gordondeitz7838]

Do you drink your product or is it a for sale to an eclectic clientele? I make a grain mash that I devide between a whisky final product and a lime rum product that I sell,legally, to only a small group of customers. Love making and tasting sometimes to my shagrinn. 😉

[@MissBrewbird]

Those were small scale distillations that will be kept internally. The recipe will be scaled up on the bigger still and that will be sold in the pub and other places.

[@zekemanning5617]

What were the measurements for the ingredients used ?

[@MissBrewbird]

Hey sorry, I make these recipes as part of my job, so I am not allowed to disclose that information.

[@stephanimbeault2140]

Try replacing the vanilla beans with some Tonka beans

[@MissBrewbird]

We were thinking of that!

[@tonyoliver4920]

I HATE black liquorish, but have you ever chewed on a genuine liquorish root? It’s like comparing fake cheap banana flavour to a real fresh banana. Or chalk and cheese Best dark rum I’ve ever had was mckillops they’re closed, was a distillery in Northern Ireland. My cousin is yacht master and would sail student from Campbelltow to Ireland on their training. Stock up at the distillery (was by the port) and sail back. For vanilla extract it’s more cost effective (with access to a still) to make your own. However it does require you to soak a couple of bean pods in high percentage neutral spirit.... for a year or more! theirs a wee American homesteader I follow on KZbin, who’s doing a vanilla extract in spiced rum experiment... must be nearly a year now, I’m going to chase her up for an update video

[@MissBrewbird]

I like the idea of making your own vanilla extract and how that would compare to just distilling vanilla bean pods.

[@tonyoliver4920]

suburbanhomestederWY-AZ is the lovely wee woman that done the vanilla extract video I watched. Also, done a version with spiced rum instead of NGS ^% But it’s still ageing.... I’ve been waiting for her follow up video, she said she’ll do it this December

[@tonyoliver4920]

@@MissBrewbird best extraction method for anything is “soxhlet extraction”. It’s like running a vapour and maserateion, every 2 minutes, but turned up to 11! However , with vanilla you want the little pin head seed in the final product so you want to put the pods in the extract bottle. I bet if you ran a soxhlet extraction on a half dozen vanilla pods they would be ghost white in 6 hours, it would extract the black

[@brianleabo6295]

So you not going to age at all ? You should try licorice sticks it will make a sweeter flavor with no black licorice flavor at all.

[@MissBrewbird]

Yeah, they weren't too keen on aging for large periods of time. They wanted to sell it as soon as they could.

[@andyn3532]

Try some glycerin to take the edge off it

[@scottclay4253]

Poor poor Adam!

[@scottclay4253]

How will he ever replace you? Looking forward to your future adventures. I always enjoy your posts, the more detail the better!

[@MissBrewbird]

😊 Thanks, I appreciate it.

[@danieldanielson2650]

Girl with glasses totally agrees with everything the guy in the right side says and is looking for validation from him after every "yeah,I agree" while disregarding the bold guy and looking to right guy for validation again. That's how sexual attraction meddles with objectiv decision making.

[@MissBrewbird]

LOL