{"product_id":"bonny-spiced-rum-spice-mix","title":"Bonny Spiced Rum Spice Mix | 10 Botanicals","description":"\u003cp\u003eBring warm spice, bright citrus and rounded vanilla to your rum with the Bonny Spiced Rum Spice Mix. Inspired by our \u003ca href=\"https:\/\/beerco.com.au\/products\/bonny-spiced-molasses-rum-distillers-kit\"\u003eBonny Molasses Spiced Rum Distillers Kit\u003c\/a\u003e, this botanical selection is designed to flavour approximately 10 litres of finished spirit at 40% ABV.\u003c\/p\u003e\n\u003cp\u003eChoose your approach: infuse ready-made rum directly with the botanicals, with no still required, or follow the updated Bonny 2.0 hybrid method. The hybrid approach pairs a separate vanilla maceration for depth and colour with a botanical basket run for aromatic spice and citrus. Both approaches can be finished with optional molasses backsweetening.\u003c\/p\u003e\n\u003ch2\u003eWhat’s included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/beerco.com.au\/collections\/botanicals\/products\/cassia-sticks\"\u003eCinnamon sticks | Cassia vera\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/beerco.com.au\/collections\/botanicals\/products\/sweet-orange-peel\"\u003eSweet orange peel | Ground 1–2 mm\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/beerco.com.au\/products\/ginger-kibbled-2-4-mm-zingiber-officinale\"\u003eGinger | Kibbled 2–4 mm\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/beerco.com.au\/collections\/botanicals\/products\/vanilla-beans-grade-b\"\u003eVanilla beans | Grade B\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/beerco.com.au\/collections\/botanicals\/products\/allspice-pimento-dioica\"\u003eAllspice berries\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/beerco.com.au\/collections\/botanicals\/products\/lemon-peel-granules-citrus-limon\"\u003eLemon peel | Ground 1–2 mm\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/beerco.com.au\/collections\/botanicals\/products\/nutmeg-whole\"\u003eWhole nutmeg\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/beerco.com.au\/collections\/botanicals\/products\/cardamom-green\"\u003eGreen cardamom pods\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/beerco.com.au\/products\/star-anise\"\u003eWhole star anise\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/beerco.com.au\/collections\/botanicals\/products\/organic-cloves-tea-bag-cut\"\u003eOrganic cloves | Tea bag cut\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis product is the spice mix only. Base rum, molasses, fermentation ingredients, water and equipment are not included.\u003c\/p\u003e\n\u003ch2\u003eBonny 2.0 method: vanilla maceration + botanical infusion\u003c\/h2\u003e\n\u003cp\u003eThe quantities below follow the full Bonny 2.0 recipe, designed to yield approximately 9.5–10.5 litres of finished spiced rum. Begin with your prepared base rum at 50% ABV. For the molasses wash and base-rum preparation, refer to the \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0002\/9006\/2342\/files\/Bonny_2.0_-_Molasses_Spiced_Rum_-_BeerCo_Distillers_Recipe_Kit_-_JUL_2026.docx?v=1791175296\"\u003eBonny 2.0 recipe, July 2026 (Word document)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003e1. Prepare the vanilla maceration\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSeparate the vanilla beans from the remaining botanicals. Split the beans lengthways and chop into quarters.\u003c\/li\u003e\n\u003cli\u003ePlace the vanilla in a clean, sealable glass jar with 650 mL of your 50% ABV base rum.\u003c\/li\u003e\n\u003cli\u003eSteep for 5–7 days, until the rum turns dark brown, then strain out the vanilla pieces. Set the infused rum aside for blending.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e2. Make the botanical concentrate\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eCombine 3.5 litres of your 50% ABV base rum with 3.5 litres of clean water to produce a 7-litre charge at 25% ABV. Reserve the remaining base rum for the final blend.\u003c\/li\u003e\n\u003cli\u003eGently crush the remaining spice mix to open the seeds and pods. Load it into a suitable botanical basket, or suspend it in muslin using an arrangement approved for your still. Keep botanicals away from heating elements and do not obstruct the vapour path.\u003c\/li\u003e\n\u003cli\u003eDistil steadily, following your still manufacturer’s operating instructions and charge limits. The Bonny 2.0 recipe specifies discarding the first 150 mL from this botanical run; this is a recipe instruction, not a substitute for safe operation or appropriate cuts.\u003c\/li\u003e\n\u003cli\u003eCollect the aromatic concentrate in separate jars so you can assess each portion before blending. Stop collecting for the blend when the character becomes earthy and dank.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e3. Build the blend\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eCombine your selected botanical concentrate, strained vanilla maceration and remaining 50% ABV base rum in a suitable glass vessel.\u003c\/li\u003e\n\u003cli\u003eSlowly add filtered water to bring the blend to 40% ABV before the optional molasses finishing step.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e4. Optional molasses backsweetening and polishing\u003c\/h3\u003e\n\u003cp\u003eFor the full-batch Bonny 2.0 finish, use 150 g of molasses, reserved before preparing the wash or supplied separately when using this spice mix with an existing rum.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eMix 150 g of molasses with 1 litre of boiling water until smooth, then allow the syrup to cool.\u003c\/li\u003e\n\u003cli\u003eStir the cooled syrup into the spiced rum. Molasses adds sweetness, amber colour and a rich, toffee-like character. Adding the syrup also reduces the alcohol strength below the pre-sweetening 40% ABV.\u003c\/li\u003e\n\u003cli\u003eRest undisturbed in a glass vessel for 7–10 days to allow any molasses sediment to settle.\u003c\/li\u003e\n\u003cli\u003eCarefully siphon the clear rum into clean spirit bottles, leaving the sediment behind.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eABV note:\u003c\/strong\u003e The recipe’s 40% ABV target is reached before the molasses syrup is added. A standard alcoholmeter does not give an accurate ABV reading once sugars have been added.\u003c\/p\u003e\n\u003ch2\u003eAlternative method: direct infusion, no still required\u003c\/h2\u003e\n\u003cp\u003eAlready have a rum you enjoy? Use the Bonny botanicals to create your own spiced rum without fermenting a wash or distilling. Choose an unflavoured, ready-made rum and infuse to taste. This is an alternative to the Bonny 2.0 hybrid method, not an additional step.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePrepare clean, sealable glass jars. Split the vanilla beans lengthways and cut into smaller pieces, shave the nutmeg, and gently crush the seeds and pods.\u003c\/li\u003e\n\u003cli\u003eAdd the botanicals to your rum and seal the jars. The botanical pack is designed to flavour upto 10 litres of spirit; for smaller batches, use a proportional amount.\u003c\/li\u003e\n\u003cli\u003eKeep the jars away from heat and direct sunlight. Gently swirl them regularly and check the aroma and flavour daily. Infusion for 4–5 days as a starting point, monitoring the flavour changes.\u003c\/li\u003e\n\u003cli\u003eStrain out the botanicals when the flavour is right to your liking. If needed, pass the rum through a fine filter to remove small spice particles. Longer soaking is not always better, as stronger spices can dominate.\u003c\/li\u003e\n\u003cli\u003eFor more control, infuse the botanicals separately and blend the strained infusions to taste. This lets you remove fast-extracting spices earlier while giving the vanilla more time.\u003c\/li\u003e\n\u003cli\u003eEnjoy unsweetened, or add a some molasses or table sugar to your spirit. Start sparingly and scale to your personal preference. Remember that adding syrup lowers the alcohols overall strength.\u003c\/li\u003e\n\u003cli\u003eAllow the finished blend to rest before bottling. If you add molasses syrup, follow the 7–10-day settling and careful siphoning steps above.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eEquipment and finishing options\u003c\/h2\u003e\n\u003cp\u003eFor direct infusion, you need clean, sealable glass vessels and a suitable strainer or filter; no still is required. For the hybrid method, you will also need measuring equipment, a suitable still and a compatible botanical basket or approved muslin arrangement. Explore our \u003ca href=\"https:\/\/beerco.com.au\/collections\/botanicals\"\u003ebotanicals\u003c\/a\u003e for further flavour experiments, or our \u003ca href=\"https:\/\/beerco.com.au\/collections\/oak-products\"\u003eoak products\u003c\/a\u003e if you wish to develop an oak-aged finish separately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDistil safely:\u003c\/strong\u003e Only distil where legally permitted and appropriately licensed. Follow your equipment manufacturer’s instructions, keep high-strength spirit away from ignition sources, and never operate a blocked or sealed still. Enjoy responsibly.\u003c\/p\u003e","brand":"BeerCo","offers":[{"title":"Default Title","offer_id":39737749307438,"sku":"SPICEMIX-RUM","price":9.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0002\/9006\/2342\/products\/PXL_20221109_220517044.jpg?v=1668031577","url":"https:\/\/beerco.com.au\/products\/bonny-spiced-rum-spice-mix","provider":"BeerCo.com.au","version":"1.0","type":"link"}