FAT WASHED BUTTER RUM

1. Pour the rum into a wide-mouthed jar. 2. Heat the butter in a saucepan over medium heat. 3. Heat until the butter has melted, and starts to boil and foam up (this is when the liquid is evaporating). 4. When the butter has stopped "spluttering" (or when you start to see the butter milk solids turn light golden brown), remove the butter from the heat. Let it cool down slightly. 5. Add the vanilla to the rum. You can use vanilla extract or an equivalent amount of vanilla bean caviar/paste or one