Big Dipper Barrel #1 Single Cask Rum – #45
Distiller's Drawer #45
Big Dipper Barrel #1 Single Cask Rum
Selected By: Heather & Evan for State Park, Cambridge, MA
Barrel: P479
Age: Minimum 2 Years
Matured In: New American Oak
Bottles Produced: 271
Proof: 92
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 - When 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 theedginess 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 P479 brought out a lot of the confectionary characteristics of this rum, namely chocolate, orange zest, grilled pineapple, and pastry.
Big Dipper Barrel #1 Single Cask Rum
Selected By: Heather & Evan for State Park, Cambridge, MA
Barrel: P479
Age: Minimum 2 Years
Matured In: New American Oak
Bottles Produced: 271
Proof: 92
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 - When 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 theedginess 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 P479 brought out a lot of the confectionary characteristics of this rum, namely chocolate, orange zest, grilled pineapple, and pastry.