English Harbour Port Finish Rum
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Levertijd 3 - 5 werkdagen.
|Stated Age||5 - 6yo|
|Cask||5 year ex bourbon + 3 months port cask|
Erik adviseert de English Harbour Port Cask Finish Rum gewoon straight of met ijs.
Gewoon in een mooi en handzaam glas, en als je wilt is ijs geen probleem.
English Harbour Rum
Rum is not rum unless it has been aged in oak barrels. There is no substitute for the flavour and smoothness that oak imparts to rum. The longer rum remains in oak, the more depth and complexity it will achieve.
ADL ages its rum in used 200 liter American bourbon barrels which are charred on the inside to give extra depth of flavour to the rum. As each barrel is filled a handful of oak chips is added to enhance the interaction of oak and rum. The barrels are sealed, labeled for the batch and dated. The laboratory report on the various alcohols, acids and congeners found in the batch is carefully preserved for future reference. Each batch of rum has different amounts of these elements, and, within a batch, each barrel is slightly different. This information becomes crucial when the mature rum is later selected for blending.
The casks of unaged rum are transported to the aging warehouse, where they are stored on palettes and left to mellow over time into the amber liquid we know as rum. The aging period is never less than 2 years, and ranges from 2 to 10 years, with the occasional cask or batch being held for as long as 25 years.
In 1981, the year Antigua and Barbuda became an independent nation, a batch of ADL rum was set aside to age for 25 years. This special batch achieved a remarkable level of complexity and smoothness. It was bottled in 2000, and is marketed today as English Harbour 1981 Vintage Rum.
Some alcohol is lost by evaporation during the aging process. This loss, which is called ullage, is considered to be "the angels' share", as it wafts its way heavenward, never to be tasted by man or woman. The rum that is left in each cask is unique from the rest of the batch. Climate, temperature, and humidity all play their part, as does the position of the cask in the warehouse, the age of the barrel, and the number of times it has been used.
The longer the rum remains in the cask the more flavour comes to the fore. This is the period in the rum-making process when all one can do is wait for time and the oak work their magic and transform the clear spirit from the still into a batch of one of the world's finest rums.