Sous Vide Infused Coconut Washed Rum

Instructions

• 1

  Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the coconut oil and rum in a 1 liter canning jar and close the lid. Place the jar in the water bath and weigh it down to prevent floating. Top up with warm water if necessary to ensure the jar is submerged. Set the temperature to 57°C and the time to 1 hour using Manual Cooking from the main menu and press Start.

• 3

  When the timer signals that the rum is done, carefully remove the jar from the water bath and allow to cool to room temperature. Refrigerate for at least 3 hours or until the coconut oil has solidified.

• 4

  Remove the jar from the fridge. Open the lid and poke a small hole on opposite sides of the solidified coconut oil. Strain the rum through a fine sieve. Discard the solidified coconut oil.

• 5

  Place in a clean, sterilized bottle or jar and store in the fridge.