Hi,
I've been searching the boards and the internet generally, and unless I'm looking in the wrong place, I can't seem to get a feel for how long the oaking process takes for rum (using toasted French oak dominos). Most of my readings suggest 4 or 5 weeks @ 15g per litre of cask strength rum, but I've been gradually increasing this time, and the results are getting better. I think the implication is that the dominos should be removed after this time and the remainder of the "oaking" time e.g. 6 months finishing off on its own in glass.
My latest batch of rum is currently 9 weeks' old on oak. I can tell it wouldn't be wrong to remove it now, but I don't really have a sign that oaking is finished or not.
I'd really appreciate views on how long oaking generally takes please. Also if there is a way of telling what I'm tasting for to signify "end of oaking" that would be really helpful too! Thanks in advance. :handgestures-thumbupleft: