Pugirum Recipe Discussion
Posted: Sun May 27, 2012 12:28 am
I done a few batches of this around christmas time ending up with 5L ageing on some toasted french oak ex wine barrel. The first month or two i wasnt a massive fan mainly because of how heavy and mollasy it was still but now after nearly 6 months its great and i wish i had more. It tastes less like mollases and more like a full bodied rum if that makes sense. I will definatly be doing more soon.
This thread has been started for any one wishing to discuss the making of Pugirum. The original Tried and Proven recipe can be found in the Tried and Proven section of the forum or by clicking HERE
This thread has been started for any one wishing to discuss the making of Pugirum. The original Tried and Proven recipe can be found in the Tried and Proven section of the forum or by clicking HERE