Rapscallion Cask Strength Rum – #46
Distiller's Drawer #46
Rapscallion Cask Strength Rum
Selected By: Tiger Mama
Barrel: P123
Age: Minimum 2 years 6 months
Matured In: Used Rum Barrel
Bottles Produced: 239
Proof: 114
Details from Maggie Campbell, Head Distiller & President
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 cranberry, peach flesh, fresh wheat, 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, 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 late, wet spring meant a nice rise in humidity which, in turn, caused 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, but P123 held on to its proof which lent a full bodied and rich spirit.
Rapscallion Cask Strength Rum
Selected By: Tiger Mama
Barrel: P123
Age: Minimum 2 years 6 months
Matured In: Used Rum Barrel
Bottles Produced: 239
Proof: 114
Details from Maggie Campbell, Head Distiller & President
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 cranberry, peach flesh, fresh wheat, 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, 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 late, wet spring meant a nice rise in humidity which, in turn, caused 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, but P123 held on to its proof which lent a full bodied and rich spirit.