Distiller Notes
Rum Fire is made from a blend of molasses and dunder, natural airborne yeast, then fermented in cedar vats for 10-14 days (most rums usually ferment for about 36 hours). This is a major component to the complex flavor profile. The addition of a dose of “dunder” from the “muck pit” helps lower pH, conserve liquid, provides yeast nutrients, and helps concentrates esters–an integral component indicative of the style that is Hampden Estate and Rum Fire through & through. This funked out fermentation takes place in a record-setting 18 open air Jamaican cedar casks. Clocking in at a traditional Jamaican 126-proof, this rum is truly THE FIRE!
From pirate life on the open sea to Caribbean island paradises, perhaps no other spirit evokes such a romantic history as Rum. Made through fermentation and distillation of molasses or the fresh-pressed juice of sugar cane, Rums range from 20% to over 70% alcohol and come in a variety of tones from clear to dark. Highest quality Rums are generally produced in pot stills and aged in wood, while less expensive Clear or “White” Rums are produced in column stills and bottled without barrel aging. Naturally, Rums form the base of tropical cocktails like Daquiris and Mojitos.