The Good Stuff 100 Proof Rum – #39
Distiller's Drawer #39
The Good Stuff 100 Proof Rum
Selected By: Bourbon’s Kitchen & Cocktails
Barrel: P423
Age: Minimum 2 Years 4 Months
Matured In: New American Oak
Bottles Produced: 252
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: 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.
The Good Stuff 100 Proof Rum
Selected By: Bourbon’s Kitchen & Cocktails
Barrel: P423
Age: Minimum 2 Years 4 Months
Matured In: New American Oak
Bottles Produced: 252
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: 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.