Best of Boston Bottled Pot Stilled Rum – #55
Distiller's Drawer #44
Best of Boston Bottled Pot Stilled Rum
Selected By: Kelly Coggins for the Time Out Market in Boston, MA.
Barrel: P457
Age: Minimum 2 Years 2 Months
Matured In: New American Oak
Bottles Produced: 242
Proof: 100
Details:
Recipe: “Yankee” A fermentation of Real Boiled Brown Sugar and 100% Grade A Molasses producing a silky textured spirit. A perfume of singed grapefruit, charred pineapple, and savory leathery and earthy aromas. Dried cherry, peach flesh, and brioche notes on the dry palate. A blend of yeasts were selected to ferment alongside to ferment alongside the natural yeast of the distillery, and yeast present in the molasses, to coax out a blend of complex flavors.
Distillation: “Thick” A double pot distillation giving broad structure and weight on the rounded palate with concentrated flavors and a long, richly textured 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 fleshed out 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, late spring meant a nice rise in humidity causing a softening to 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 P457 brought out some deep characteristics of this rum including chocolate, aloe , grilled pineapple, and pastry.
Best of Boston Bottled Pot Stilled Rum
Selected By: Kelly Coggins for the Time Out Market in Boston, MA.
Barrel: P457
Age: Minimum 2 Years 2 Months
Matured In: New American Oak
Bottles Produced: 242
Proof: 100
Details:
Recipe: “Yankee” A fermentation of Real Boiled Brown Sugar and 100% Grade A Molasses producing a silky textured spirit. A perfume of singed grapefruit, charred pineapple, and savory leathery and earthy aromas. Dried cherry, peach flesh, and brioche notes on the dry palate. A blend of yeasts were selected to ferment alongside to ferment alongside the natural yeast of the distillery, and yeast present in the molasses, to coax out a blend of complex flavors.
Distillation: “Thick” A double pot distillation giving broad structure and weight on the rounded palate with concentrated flavors and a long, richly textured 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 fleshed out 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, late spring meant a nice rise in humidity causing a softening to 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 P457 brought out some deep characteristics of this rum including chocolate, aloe , grilled pineapple, and pastry.