BrewDog Spirits - Spiced Rum 70cl - 500 Cuts Rum

Product Information

In rum making one of the common additions to pot stills are retorts. The distillate from the pot still is directed into the first of two retorts, a copper chamber filled with low wines from the previous distillation diluted with water (to approx 50% alc./vol.). The hot vapour causes the liquid in the 'low wine retort' to boil and so concentrate the strength of the vapour which then moves on the second retort. This is filled with high wines from the previous distillation, again diluted with water but to a higher strength. As in the first retort, the vapour causes the liquid to boil and the alcohol strength of the vapour is boosted a second time.

This authentic, handcrafted rum exists to subvert the Status Quo when it comes to the bloodline of this spirit. Distilled in the world’s first triple-bubble still, after a five-day fermentation it is then double-pot distilled to create a white rum rich in flavour of tropical fruit and dark berries.The team say it is "deliciously smooth and creamy. Notes of vanilla, caramel, butterscotch and citrus, with a long and spicy finish." Rum can be made by distilling the beery type liquid produced from fermented fresh sugar cane juice. This method of rum production is common on the French islands, particularly Martinique where it is called 'rhum agricole'. Elsewhere, it is rare to find rums made directly from sugar cane juice.

Whatever sugar cane derivative base ingredient is chosen (molasses, cane juice or cane syrup) this is fermented with water and cultured (almost always) or naturally occurring yeast to produce a beer like 'wash' of 5-10% alc./vol.. The resulting 'wash' can then be distilled to make rum.The lightest of these, the 'low wines' (those with a low boiling point) will be given off first and many of these most volatile compounds are harmful. Rum is termed 'light' or 'heavy' depending the level of flavour components or 'congeners' - products of fermentation that are not ethyl alcohol. The level of these (esters, aldyhydes and lower alcohols) is dependent on the length of the fermentation and the purity to which it was distilled. When alcohol is concentrated during distillation, the levels of congeners are reduced. The fewer congeners, the lighter the rum, the more congeners the heavier it will be.