Vanilla Flavored Rum: The Recipe and Mistakes to Avoid

Why is TK vanilla the best choice for flavored rum?

Unlike cold preparations like creams, where the Gourmet pod's moisture is an asset, flavored rum works differently: it's the alcohol that gradually extracts the aromatic compounds over several weeks. TK vanilla, with its lower moisture level and higher vanillin content, releases its aromas better over a long steep, while avoiding adding excess moisture that would dilute the rum.

The vanilla flavored rum recipe

Ingredients (for 1 liter)

• 1 liter white agricole rum (minimum 50% ABV)
• 2 to 3 Bourbon TK vanilla pods
• 100 to 150g brown cane sugar

Steps

1. Split the vanilla pods along their full length, without cutting them in two, to maximize contact with the rum.
2. Place them in a sterilized glass bottle or jar.
3. Add the cane sugar, then cover with rum.
4. Seal tightly and store away from light, at room temperature.
5. Shake gently once a week to dissolve the sugar and even out the extraction.
6. Taste after 1 month: the rum can keep developing for up to 3-6 months for a more intense result.

Mistakes that ruin a vanilla flavored rum

• Using vanilla that's too moist: Gourmet, excellent for pastry, steeps less effectively in an alcoholic medium than TK.
• Adding sugar only at the end of steeping: sugar should be added from the start so it dissolves properly and rounds out the flavor over time.
• Straining too soon: removing the pod before 1 month of steeping strongly limits the final aromatic intensity.