Step 1

Decarboxylate the weed to activate the THC & CBD. Skip this step if you do not want your infused rum to have psychoactive effects. Place your weed on a baking tray or oven safe dish then cover (make a cover with foil if you don't have a lid). Place into preheated oven at 240F/115C for 40 minutes. Remove from oven then let it cool down.

Step 2

Roughly grind your decarboxylated weed then add it straight into the rum bottle. Ensure it is tightly sealed then give it a vigorous shake. A glass mason jar can be used instead of a bottle if infusing small quantities.

Step 3

Place the bottle/jar with the rum-cannabis mixture in a dark place for up to 7-14 days. Shake it 2 times a day to help release the cannabinoids and terpenes into the alcohol.If you are in a hurry, you can do a fast infusion by heating the mixture on a low heat for 2-3 hours instead. Do not allow the temperature to go above 60C to avoid cooking off the alcohol. The longer you allow the mixture to infuse, the stronger the flavour profile and effects will be.

Step 4

Strain the weed matter out of the rum with a coffee filter, cheese cloth, or strainer of choice. If you did a fast infusion with heat, allow the rum to cool down before you store it. Your weed infused rum is now ready to use!