The chile-ed rum recipe on my son's site: http://www.allenlee.com/content/topic.php/Chiles+Recipes/609/ suggests 1 to 4 sliced open habs per quart of rum. (The sugar isn't really necessary.) For more about capsaicin, check out Uncle Steve: http://ushotstuff.com/Heat.Scale.htm If 1 hab has ~200,000 Scoville heat units, that would work out to ~6,250 SUs per ounce, about like eating a whole jalapeno or half a serrano chile. If 4 savina habs had ~1,400,000 heat units, that would work out to ~44,000 SUs per ounce, about like a whole cayenne or tabasco chile. ~~~ It's been done! And is excellent. (And you can always dilute it in a rum drink or a fruit smoothie.) At Scott & Rosewitha's hot luck in Palo Alto in mid-May this year, a San Francisco couple brought a 1.5 liter bottle of light Bacardi rum in which they had soaked 8 sliced savinas since 1998. The savinas had turned a pale milky white color. That works out to ~56,000 SUs per ounce. The rum was the hottest thing at this hot luck, but it went pretty quickly. (It would have made an excellent rum Bloody Mary.)