Thursday, March 22, 2012
I keep getting asked where did this idea come from. I first got the idea at a bar called Fungi's on Water Bay on St. Thomas. Throughout the world they have some version of the practice of infusing liquor with herbs, barks, roots, and almost anything else that is available through out the world. In the Dominican Republic they have Mama Juana fro instance and many others throughoiut hte Caribbean. As you can see, this on is filled with twigs and branches and stuff that I have no idea what it is. This was a concern for me when making the original root juice. I bought some cinnamon and agave from a vendor in St. Thomas, then when I got back to Key West, I went to the local grocery store and found the rest of the ingredients I needed. This method has worked very well because there have been over 43 gallons of rum go through the roots in the past 27 months and the flavors are still going strong.