According to master distiller Bryan Davis, the process begins with a nitrogen-deprived fermentation of Grade A molasses enriched with wild bacteria banana dunder to create a high ester count, leading to a complex flavor profile.
Using a handmade 600 gallon copper pot still, the fermentation is gently distilled to retain much of the complex flavor. The final product is rested in late harvest Riesling seasoned virgin American oak barrels to impart a unique finish.
The rum contains no coloring or flavoring additives.
In the tasting glass, the rum is a medium dark mahogany color. Initial aromas of white raisins, bread, ripe banana, grilled pineapple and white wine are followed by dates, fruit leather, jasmine and cardamom. On the palate, the initial sweet grape note leads to red wine tannins over semi-sweet caramel, with funky wet wood and dark fruit balanced by an herbal bitter note. As an overproof rum bottled as cask strength, the mouthfeel is big, bold and robust, but not harsh, lingering long on the palate with a fruity finish.
The simple tall glass bottle contains a natural cork stopper. The label artfully blends Polynesian Moai sculpture with Victorian style adornments.
This is the second in a series developed by Lost Spirits designed to reflect regional rums once made with traditional methods, offering bold, robust and complex flavor profiles. Their Navy Style Rum and Cuban Style Rum expressions round out the Lost Spirits cask strength rum series.
Many rum enthusiasts will be delighted with this special distillate served neat, enjoying the unique and pungent high ester flavor profile in a fine tasting glass. The rum also shines as a key ingredient in tiki cocktails, classic cocktails and any libation that benefits from a bold rich rum profile.
Robert Burr is the National Rum Examiner. He publishes Rob's Rum Guide and hosts the Miami Rum Renaissance Festival and Rum Renaissance Caribbean Cruise, in addition to organizing the International Rum Expert Panel (RumXP).