Jaggery & Tootsie Roll Rum - For A Lost Friend

Ben was an amazing member of the distilling community and will be dearly missed. Panela Rum was one of his favorite recipes. Let's make a batch (with my own little spin) to remember him. I encourage you to do the same, it's super tasty, but put your own spin on it!

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Podcast With Christopher:

Alans Panela Video:

The Recipe I Made
20kg (44 lb) Jaggery Sugar
120L (31 gal) Water
2kg (4.4lb) of bananas
600g Tootsie Rolls
Pinnacle S yeast (or another rum yeast)

Bens Recipe
22.5kg (50 lb) Jaggery Sugar
95L (25 gal) Water
Bakers Yeast

Ben & I Making Badmo Barrels:

Tootsie Rolls Video:

Banana Brandy Video:

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I often include affiliate links in my videos and descriptions. This will not change the price for you at all, but the seller will give me a small kickback. Cool eh?

[itsprobablyonyoutube]

Saying goodbye to Ben and getting George back has been a rollercoaster for this community in its recent history. Thanks Jesse for you're huge additions.

[crossbowsniper]

Ben was a really cool and intelligent guy that brought an amazing concept to life to further the hobby. Not sure what happened that we lost him, but my condolences to his family and friends.

[Zach-uu]

Hey there! I'm a kiwi living in canada, I've just started home brewing and distilling. Here the French have started making Ace'rum, which seems to be a rum made with maple syrup instead of molasses but all of the info here seems to be from Quebec and all in French would be awesome if you gave it a go!

[stevenstove]

Very cool concept. A tribute using a barrel you and Ben made together makes it all the more special. Once i have enough hobby money i too will be getting a barrel.

[danielanthony]

The thing I love about panela (compared to molasses) is that it doesn't foam up. Panela has oil/fat in it (they probably put it as mold release) and that stops any mess during fermentation.

[johncarson]

Jesse. use a line of holes drilled into the jaggery then use a chisel to split on the line of holes, like you would split rock.

[the_whiskeyshaman]

This is so special. Ben was a super cool dude got to email back and forth a couple times. But let me tell you. Chris ain’t laying down over there he has barrels ready to ship so get you some.

[JonFTC]

Hi Jessie! Dulce De Panela, found in hispanic markets in the U.S. is what i prefer, the darker the better. Pilloncillo is a good secondary substitute as it is basically panela, just not as dark. Dulce De Panela has a chocolatey taste to it as well. Basically it is just dehydrated cane sugar, everything left from the first boil. This jaggery stuff looks like pilloncillo. Also, when using banana's, I find if I let my banana's age a bit until they get dark, and i bruise them up on purpose, if i age my rum just on the banana skins for 5-7 days i get a nice golden color to my rum plus the banana flavors. Also, beeswax will fix your barrel leak right up.

[BeardedBored]

That sounds amazing! Getting mine started this week:-)

[mitchellwylie]

Hey Jesse, have you thought about doing a “Bundaberg” style rum? It’s an Australian favourite and I reckon you’d get a fair bit of love from across the seas if ya pulled it off!!

[johnreynolds]

Just saw Christopher last week picked up my penala and a couple barrels, , great operation and a great visit

[the_nothing]

I've got pumpkins roasting in the oven right now for more Panela Rum. Picked up a bag of panela from Christopher last weekend. I've made a few other panela rums lately, videos are in my Shorts.
I'm certainly curious about your acid additions. I've only barely looked into it...

[mulletjocks]

Well done on the tribute episodes. Perfect

[festerallday]

I would just drop the whole block into a bucket of hot water. It will eventually break down with little physical effort

[karlbadenhorst]

Funny you made this.. i tried to get jaggery because I started to read up about rums and thought this would work well.. awesome that you did it.. thanx.

[galvestonbragg]

Glad Ben's barrels are still in production, one day when the piggy bank's a bit fuller. Maybe a hand held grater? Anyways, definitely gonna give this recipe a try. Like the banana addition Jess, might add some soft caramels myself.

[TodayTestfbsfbsfbs]

I like the pot still build from a pot and lid, is there any information on how you build this or can i buy this? I am currently searching a pot with a tri clamp and this seems like a good idea.

[tommywise]

I'll be doing a run this winter. Got two barrels from Ben, I'll laser the image on the top.

Thanks for the video.

[kencoffman]

Lay a wet, not dripping, hot towel on the barrel lid. The heat will lightly open the pores to allow a more even swelling with almost no risk of water getting into the barrel. Cheers

[Ultimate_zio]

Here's a challenge for you, or me at least.
When I was a kid my parents went to a friend's house who had made some type of home brew with custard apples. He called it ambrosia and it blew the minds of everyone there. However, it has plagued me for the last 30yrs as to what they were drinking. I used to think a cider wine, but with custard apples? Can't find anything of the sort online. Any ideas?