# Rum?

**URL:** <https://forum.homebrewersassociation.org/t/rum/3141>\
**Category:** Ingredients\
**Created:** [September 8, 2010, 2:58am UTC](https://forum.homebrewersassociation.org/t/rum/3141 "2010-09-08T02:58:10Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![astrivian](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/astrivian/32/7099_2.png) [@astrivian](https://forum.homebrewersassociation.org/u/astrivian)\
**Post date:** [September 8, 2010, 2:58am UTC](https://forum.homebrewersassociation.org/t/rum/3141/1 "2010-09-08T02:58:10Z")

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I had beers that were aged in barrels that once held a variety of spirits or wines, but never rum. Just out of curiosity, has anyone tried aging with oak soaked in good rum? Sounds like an interesting experiment, albeit i think spiced rum would be horrible.

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**Author:** ![ryang](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/ryang/32/13062_2.png) [@ryang](https://forum.homebrewersassociation.org/u/ryang)\
**Post date:** [September 8, 2010, 3:27am UTC](https://forum.homebrewersassociation.org/t/rum/3141/2 "2010-09-08T03:27:35Z")

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I did an oatmeal stout aged on rum soaked oak cubes.&nbsp; It was good, but in my opinion, not as good as bourbon, but better than port (I split it 3 ways).&nbsp; It all depends on the base beer style that you are brewing.

I judged a robust porter with spiced rum and maple and it was a little intense.&nbsp; The spice definitely came through in a harsh way.

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**Author:** ![barleynyeast](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/barleynyeast/32/4731_2.png) [@barleynyeast](https://forum.homebrewersassociation.org/u/barleynyeast)\
**Post date:** [September 8, 2010, 6:21am UTC](https://forum.homebrewersassociation.org/t/rum/3141/3 "2010-09-08T06:21:49Z")

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I used black rum and 1.5 oz’s French oak on a 4.2% abv brown porter last year.&nbsp; Left it on the oak to long and it took over 6 months to mellow out, but it ended up being quite tasty and did very well in competition.  
Matt

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**Author:** ![hokerer](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hokerer/32/266_2.png) [@hokerer](https://forum.homebrewersassociation.org/u/hokerer)\
**Post date:** [September 8, 2010, 2:31pm UTC](https://forum.homebrewersassociation.org/t/rum/3141/4 "2010-09-08T14:31:18Z")

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Didn’t do rum-soaked cubes but rather added rum directly at bottling (Goslings Black Seal).&nbsp; Wasn’t particularly impressed with the results as discussed here in an earlier thread…

[http://www.homebrewersassociation.org/forum/index.php?topic=3389.msg38475#msg38475](http://www.homebrewersassociation.org/forum/index.php?topic=3389.msg38475#msg38475)