BrewDog Spirits - Spiced Rum 70cl - 500 Cuts Rum

Product Information

Whether a cask is a 'first re-fill', meaning the cask was previously used to age another spirit and this is its first time it has been used to age rum. Or it is a second or third re-fill will make a huge difference to the effect the cask has on the maturing spirit.

Rum produced from a pot still or single distillation column is usually described as heavy. Multiple-column stills can produce both heavy and light rums depending on where the spirit is removed from the still.It is common for stills with retorts to have tanks under each retort where the low wines and the high wines are sent in preparation for charging the retorts above for the following distillation. The liquids placed in the retorts will have a dramatic affect on the finished distillate. For example the first retort may contain low wines mixed with fermented wash, dunder and even some high wines. The fact that ageing in oak barrels improves the raw rum was discovered when ships carried rum on the long passage to Europe, it arrived darker in colour and with an improved flavour. The sugar found on your supermarket shelf, whether white or brown was produced from sugar cane juice and regardless of its end colour was originally brown - white sugar is the result of a further industrial process. A mentioned above the distiller must judge when to make the cuts during distillation so controlling what congeners are retained and discarded. Some stills are very simple, while others have devices which allow the distiller more control. Thanks to Don Facundo Bacardi's lead it is common to use charcoal filtration during the production of light rums. This filters harsh and undesirable components from the rum and different types of charcoal can be used to remove different substances and so "smooth" the rum.

Molasses are so rich in nutriment that the yeast needs to be propagated and slowly introduced to progressively higher concentrations of molasses as its cell numbers increase. It is typical for rum distillers to talk about three or four-step fermentation in reference to the number of ever larger vessels used between propagation and the fermenters. The type of yeast used varies tremendously from country to country and distiller to distiller. This can be commercially cultured yeast or natural ambient yeast found on the leaves of the sugar cane. INDEPENDENT, FAMILY-OWNED, SUSTAINABLE DISTILLERY– Family-owned, Diplomático has been producing the highest quality rums from a combination of sugar cane honey and molasses since 1959. Diplomático controls its production process from field to bottle with a care for the local environment and people and has been awarded for its sustainable distillery In practice distillation is a lot more complex with numerous variables affecting the final distillate produced - mainly the different boiling points of the various different kinds of alcohol and their particular flavour compounds. The skill of the distiller is to use the distillation process to separate and collect the alcohols and flavour compounds (congeners) wanted in the finished rum.Some distillers increase the surface area of wood in the cask by inserting oak or charred oak chips. This reduces the ageing period required to gain a similar effect and is viewed by many (including me) as being something of a shortcut, as although it imparts a lot of flavours from the oak, the effects of extended oxidisation and evaporation are not replicated. For rum production ideally molasses should have at least 52% sugar content but sadly for the distillers there is no specification for molasses as this is a waste product of sugar processing. Thus a good sugar factory will produce bad molasses as it will have efficiently extracted most of the sugar. As the sugar processing industry becomes more efficient so the amount of rum that can be produced per ton of molasses is failing. Fermentation

The Scottish rum recipe is based on the Sea Shanty ‘wellermen’ song which talks about ‘sugar and tea and rum’.Originally small batch distilled in England before moving production to Scotland, the rums draw inspiration from the couple’s Ugandan and Jamaican family heritage.

Like all distillates, regardless of whether they are distilled in pot or column stills, all rums are clear when they condense after distillation. Colour in rum is the result of ageing in oak casks (and also the possible addition of caramel colour). White rum can simply be a sugar cane distillate watered down and bottled. The BrewDog Distilling Company is charged with a single mission; to challenge perceptions of what a spirit can be. This is done with a meticulous eye for detail and an approach born of non-compromise – meaning everything is done under one roof, from scratch. Nothing is rushed. For a case in point we unveil their incredible hand-made rum Five Hundred Cuts – which took six months and thirty-five recipes to uncover. But their work has been very much worth it. Rum is produced from Genus Saccharum officinarun, the giant grass that’s better known as sugar cane. The plant takes between ten months and two years to reach sufficient maturity to harvest and extract its sugars. There are many different varieties of sugar cane and the variety and the region where it’s grown significantly affect the profile of the rum produced from it. Harvesting Ideal for those that enjoy a sweeter style of rum, Matugga Golden Rum (42% ABV) and Matugga Spiced Rum (42% ABV) are currently available via Craft56. J. Gow Revenge rumAberdeen-based Ardent Spirits, an independent bottling company, recently launched an exclusive ‘Sea Shanty rum’ with proceeds going to Aberdeen RNLI.