Spiced Moonshine Rum
A rich, dark, molasses-forward spiced “moonshine” rum you can safely make at home using store-bought alcohol. Deep spice, warm sweetness, and layered oak flavor—just like traditional spiced rum.
Ingredients
Base
- 1 bottle (1 liter) of high-proof neutral alcohol (such as 151+ proof grain alcohol)
- 1 gallon water
- 1 cup blackstrap molasses
- 1 cup organic cane sugar
Spices
- 10 whole cloves
- 4 cinnamon sticks
- Zest from 1 orange (orange outer peel only, no white pith)
- 1 whole vanilla bean, split or lightly crushed
Aging
- A small piece of toasted white oak (chip/spiral/stick)
Instructions
1. Make the molasses base
- Bring 1 gallon of water to a gentle simmer.
- Add blackstrap molasses slowly while stirring.
- Add the cane sugar and stir until completely dissolved.
- Remove from heat and let cool completely.
2. Combine with alcohol
- Pour the cooled molasses mixture into a large glass jar or gallon jug.
- Add the high-proof alcohol.
- Shake or stir well to blend.
3. Add the spices
Add directly into the jar:
- Cloves
- Cinnamon sticks
- Orange zest
- Crushed/split vanilla bean
Seal the jar tightly.
4. Steep
- Store in a cool, dark place for 2 weeks.
- Shake the jar every 1–2 days for better extraction.
- Taste after 7 days—if the clove flavor becomes very strong, remove the cloves early.
5. Strain
Filter through:
- A fine strainer
- Cheesecloth
- Or a coffee filter for extra clarity
Discard the spices.
6. Temper the strength
Dilute with clean water until it reaches your preferred strength—
100 proof (50% ABV) is traditional for spiced moonshine.
7. Oak-age (optional but amazing)
Add a piece of toasted white oak and let age for:
- 2 weeks for light oak
- 4–8 weeks for deep color and smoothness
Taste periodically until it reaches the flavor you like.
8. Bottle
Store in glass bottles or jars.
The flavor continues improving over time.
Flavor Profile
- Deep molasses richness
- Warm cinnamon & clove spice
- Bright orange citrus aroma
- Smooth vanilla finish
- Subtle toasted oak depth
