Bay Rum is completely different than the cooking herb. The bay rum smell is actually the essential oil from the West Indian Bay Tree (Pimenta racemosa). The cooking herb can be from several different plants. The most popular though is Laurus nobilis.Something else occured to me after I logged off...perhaps a bay/rum porter would be good... Anyone remember "Bay Rum after shave" I think they stopped making it or carrying it in stores because people were trying to drink it...But I love that smell.
Sounds interesting, let us know how it turns out.Reviving a thread here because it was the first that came up when I searched for bay leaves. It's interesting that the second-to-last suggestion was for combining with vanilla, since that's what I'm planning to do. I'm doing a "late winter warmer" that I hope will be ready by early spring, adding some vanilla pods and some toasted maple and red oak chips.
I was trying to decide how many bay leaves to add for a 3 gallon batch. Sounds like one will do the trick.