80 proof/ 40% ABV
Aging Techniques: Aged for a minimum of 6 months in medium toast American oak barrels. Previous batches used char 3 with Hungarian Oak Chips and medium Toast Spirals.
Distillation process: The first distillation is run as a pot distillation to drive all of the alcohol out of the fermented molasses. We then redistill it 5x through the copper column on the second distillation run, known as the spirit run.
Tasting Notes: The Barrel Aged Rum, distilled from select molasses, is slightly lighter in color, but with a rich, permeating flavor. Starting with the nose, a defined oaky note mixes with a slight hint of vanilla. The cleaner profile of the rum distillate – especially when compared to the blackstrap molasses used in our Dark Barrel Aged Rum - Allows the intensity of the barrel’s flavors to shine, bringing to mind a delicate bourbon or whiskey essence.