All Hands On Deck Straight Rum – #44
Distiller's Drawer #44
All Hands On Deck Straight Rum
Selected By M. Ricci & R. Mondalto for The Deck in Salisbury MA and Villages in Essex, MA
Barrel: P457
Age: Minimum 2 Years 1 Months
Matured In: New American Oak
Bottles Produced:
Proof: 90
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: Winter 2016-2017 - A steep drop off into a cold and extended winter. Very dry and even conditions with temperatures averaging in the 30s from Dec-March meant slow and even development. The dry conditions gave concerns that the barrel’s proof may creep up too far in alcohol, giving a bit of edge and rasp to the texture, but the very cold temperatures slowed down the water evaporation so the palate remained silky while gaining some structure. Proof creeped up very little and at a slow and even rate. There was a reported 68" snowfall in Ipswich on the town's annual report setting us up for a very humid spring with snowmelt.
Harvested: Spring 2019 - A very wet and late spring meant a nice rise in humidity causing a softening to the edginess rum can show right out of the winter season. Proofs for spring bottling were 107-110, making them a bit more supple and soft, and adding to the rich texture.
All Hands On Deck Straight Rum
Selected By M. Ricci & R. Mondalto for The Deck in Salisbury MA and Villages in Essex, MA
Barrel: P457
Age: Minimum 2 Years 1 Months
Matured In: New American Oak
Bottles Produced:
Proof: 90
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: Winter 2016-2017 - A steep drop off into a cold and extended winter. Very dry and even conditions with temperatures averaging in the 30s from Dec-March meant slow and even development. The dry conditions gave concerns that the barrel’s proof may creep up too far in alcohol, giving a bit of edge and rasp to the texture, but the very cold temperatures slowed down the water evaporation so the palate remained silky while gaining some structure. Proof creeped up very little and at a slow and even rate. There was a reported 68" snowfall in Ipswich on the town's annual report setting us up for a very humid spring with snowmelt.
Harvested: Spring 2019 - A very wet and late spring meant a nice rise in humidity causing a softening to the edginess rum can show right out of the winter season. Proofs for spring bottling were 107-110, making them a bit more supple and soft, and adding to the rich texture.