Coming In Hot! 100 Proof Rum – #56
Distiller's Drawer #56
Coming In Hot! 100 Proof Rum
Selected By: A4cade
Barrel: P469
Age: Minimum 2 Years
Matured In: New American Oak
Bottles Produced: 261
Proof: 100
Details:
Recipe: Rich - A fermentation of 100% Grade A Molasses producing a richly textured spirit with a perfumed nose of savory forest floor. Leather and tobacco aromas with subtle sultana, and pineapple marmalade notes can be found on the dry palate. A blend of yeasts were selected to ferment alongside the natural yeast of the distillery, and yeast present in the molasses, to coax out a blend of complex flavors.
Distillation: Fine - First distilled through an American pot still and finished in a German column still, this distillation gives detailed aromas, a tight and linear structure, a pliant texture, and a long perfumed finish.
Barreled: Spring 2017 - It was indeed humid, especially through April and May, when temperatures jumped up from the long cold winter. This brought a lovely softness to aging casks that matured through the summer and brought forth a rich texture. For younger casks, this meant another layering of richness over the refined structure built over the season. Casks bottled after maturing through this season show much more body and breadth with less oak influence that was tempered by the dropping proof of this lovely stretch through 2017's spring, summer, and fall. A very fine season remembered fondly.
Harvested: Spring 2019 - A very wet and late spring meant a nice rise in humidity. This led to softening of the “edginess” rum can show right out of the winter season. Most proofs for spring bottling were 107-110, making them a bit more supple and soft. Proofing this barrel to 100 brought out its dark chocolate and savory notes.
Coming In Hot! 100 Proof Rum
Selected By: A4cade
Barrel: P469
Age: Minimum 2 Years
Matured In: New American Oak
Bottles Produced: 261
Proof: 100
Details:
Recipe: Rich - A fermentation of 100% Grade A Molasses producing a richly textured spirit with a perfumed nose of savory forest floor. Leather and tobacco aromas with subtle sultana, and pineapple marmalade notes can be found on the dry palate. A blend of yeasts were selected to ferment alongside the natural yeast of the distillery, and yeast present in the molasses, to coax out a blend of complex flavors.
Distillation: Fine - First distilled through an American pot still and finished in a German column still, this distillation gives detailed aromas, a tight and linear structure, a pliant texture, and a long perfumed finish.
Barreled: Spring 2017 - It was indeed humid, especially through April and May, when temperatures jumped up from the long cold winter. This brought a lovely softness to aging casks that matured through the summer and brought forth a rich texture. For younger casks, this meant another layering of richness over the refined structure built over the season. Casks bottled after maturing through this season show much more body and breadth with less oak influence that was tempered by the dropping proof of this lovely stretch through 2017's spring, summer, and fall. A very fine season remembered fondly.
Harvested: Spring 2019 - A very wet and late spring meant a nice rise in humidity. This led to softening of the “edginess” rum can show right out of the winter season. Most proofs for spring bottling were 107-110, making them a bit more supple and soft. Proofing this barrel to 100 brought out its dark chocolate and savory notes.