🥃 Butter Pecan Rum
20 Pints of Homemade Craft Spirit at 80 Proof
🥃 20 pints of homemade butter pecan rum — rich, smooth, and absolutely delicious!
📌 In This Article
🥃 My Butter Pecan Rum Journey
"20 pints of butter pecan rum at 80 proof. It will turn a pretty dark brown bourbon color. Then flavor to your liking." 🥃✨
There's something deeply satisfying about crafting your own spirits. This butter pecan rum project started with a simple idea: could I create a smooth, flavorful rum with the warm, nutty notes of butter pecan?
The answer, as it turns out, is a resounding YES. After months of experimentation, I've landed on a recipe that produces 20 pints of 80 proof butter pecan rum that rivals anything you'd find in a craft distillery.
This isn't just any rum. It's a labor of love — from fermenting the molasses and sugar wash to distilling, aging with toasted pecans, and finally flavoring to perfection. The result is a dark, bourbon-colored spirit with rich notes of caramel, vanilla, and toasted nuts.
💬 A note on the process: "I got on Amazon and ordered a butter pecan extract and sure simple syrup to sweeten it up after proofing. I started flavoring at 88 proof. With adding the extract and syrup I'm guessing it's down to around 80 pf."
📦 Ingredients for 20 Pints
Base Fermentables:
- 🍯 2.25 gallons blackstrap molasses
- 🍬 11 pounds brown sugar and cane sugar (mixed)
- 💧 10 gallons water
Flavoring & Additives:
- 🌰 1 pound toasted pecans
- 🧪 Butter pecan extract (from Amazon)
- 🍯 Simple syrup (for sweetening after proofing)
Yeast:
- 🧫 Rum yeast and West Coast ale yeast (50-50 mix)
📝 The Process
Step 1: Fermentation
Combine the molasses, mixed sugars, and water in a large fermentation vessel. Add the rum yeast and West Coast ale yeast (50-50 mix). Ferment until dry, about 5-7 days. The combination of yeasts adds complexity to the final spirit.
Step 2: Distillation
Run the fermented wash through your still. Collect the hearts cut at around 90 proof. This will be your base spirit before flavoring.
Step 3: Pecan Infusion
Add 1 pound of toasted pecans to the 90 proof clear spirit. Let it sit for 3 weeks to infuse the nutty flavor and color. The pecans will turn the spirit a beautiful dark brown bourbon color.
Step 4: Strain
Strain the infused spirit through coffee filters and paper towels to remove any starches from the pecans. This step is crucial! If you don't strain properly, the liquid can turn purple when you add the butter pecan extract.
Step 5: Flavor and Sweeten
Start flavoring at 88 proof. Add the butter pecan extract to your taste preference. Add simple syrup to sweeten to your liking. With the addition of extract and syrup, the proof will drop to around 80 proof.
Step 6: Bottle and Enjoy
Bottle your finished butter pecan rum. Let it rest for at least a week to allow the flavors to meld. Enjoy neat, on the rocks, or in your favorite cocktail!
💡 Pro Tip: "I also have done this same run but using butter pecan pancake syrup instead of molasses. It makes a good liquor instead of rum. I personally like the pancake syrup run better." 🥞
🥞 Pancake Syrup Variation (The Better Option)
If you want to try something different, I highly recommend the pancake syrup variation:
- 14 bottles of butter pecan pancake syrup
- 10-11 pounds sugar
- Water (to volume)
This version produces a smoother, more approachable spirit that I personally prefer over the molasses-based rum. The pancake syrup adds a natural butter pecan flavor that carries through beautifully.
"I personally like the pancake syrup run better." — Paul Allen
✨ Pro Tips for Success
- Strain thoroughly: The pecan starches must be removed completely before adding the extract. Coffee filters and paper towels work well, but be patient — it takes time.
- Don't skip the pecan infusion: This is what gives the spirit its beautiful bourbon color and rich nutty flavor.
- Toast your pecans first: Toasting brings out the natural oils and intensifies the nutty flavor.
- Adjust proof carefully: Adding extract and syrup will drop the proof. Start at 88 proof and work down to 80 proof.
- Let it rest: After flavoring, let the rum sit for at least a week. The flavors need time to meld and smooth out.
💡 Why the Pancake Syrup Variation is Better
- Natural flavor: Butter pecan pancake syrup already contains the flavor profile you're trying to achieve.
- Less work: No need to add separate extract — the flavor is built in.
- Smoother finish: The syrup creates a more mellow, approachable spirit.
- Better mouthfeel: The syrup adds body and richness that molasses can sometimes lack.
❓ Frequently Asked Questions
❓ Why do I need to strain the pecans so carefully?
Pecans contain starches that can react with the butter pecan extract, turning the liquid purple. Straining through coffee filters and paper towels removes these starches completely.
❓ How long should I infuse the pecans?
3 weeks is the sweet spot. Any longer and you risk extracting bitter compounds. Any shorter and you won't get enough color or flavor.
❓ Can I use a different extract?
Yes! Feel free to experiment with other extracts. The butter pecan extract gives a specific flavor profile, but you could try vanilla, maple, or even cinnamon.
❓ What's the shelf life of this homemade rum?
Properly bottled and stored in a cool, dark place, this rum will last for years. The high proof acts as a preservative.
❓ Can I use all cane sugar instead of the brown/cane mix?
Yes, but you'll lose some of the molasses flavor. The brown sugar adds depth and richness that complements the butter pecan notes.
❓ Is this legal to make at home?
Please check your local laws regarding home distillation. In many places, home distillation is regulated or restricted. Always follow local laws and regulations.
📄 Printable Recipe Card
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║ BUTTER PECAN RUM ║
║ 20 Pints at 80 Proof ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 20 pints | PROOF: 80 | AGING: 3 weeks
BASE INGREDIENTS:
- 2.25 gal blackstrap molasses
- 11 lbs brown/cane sugar (mixed)
- 10 gal water
- Rum yeast + West Coast ale yeast (50-50)
FLAVORING:
- 1 lb toasted pecans
- Butter pecan extract (to taste)
- Simple syrup (to sweeten)
INSTRUCTIONS:
1. Ferment molasses, sugar, water with yeast.
2. Distill, collecting hearts at 90 proof.
3. Add toasted pecans to 90 proof spirit.
4. Infuse 3 weeks (turns dark brown).
5. Strain through coffee filters & paper towels.
6. Add extract and syrup at 88 proof.
7. Final proof should be around 80.
8. Bottle and rest 1 week before enjoying.
PREFERRED VARIATION:
Use 14 bottles butter pecan pancake syrup
+ 10-11 lbs sugar + water instead of molasses.
"Better than molasses run. I personally like
the pancake syrup run better." — Paul Allen
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© CanningRebels — Butter Pecan Rum | 20 Pints of Homemade Craft Spirit
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