Dropworks Barrel Drop Rum, 70cl

Dropworks Barrel Drop Rum is the first barrel-matured product to join the core line up of British-made Rums made from scratch at the DropWorks Distillery. Barrel Drop is worth the wait!

Using only the finest raw ingredients, including fermentations using the world-first wild trinity yeast that you won’t find anywhere else, other than DropWorks Rums, the liquid is batch-distilled before being matured in a variety of casks, including a world-first Rum hybrid American and Portuguese Oak barrel to give complex flavours and delicious notes of Rum & raisin ice cream, jammy dates and warm winter spices. Yum!

“One of the first deliveries, once the Distillery was built of course, was a whole variety of barrels that we’d chosen” explains DropWorks Founder, Lewis Hayes.

“All of the casks used to produce Barrel Drop were selected and paired with our liquid, including a small portion crafted from fresh, Virgin American Oak, which gives the product its sweet vanilla notes.

One idea that really excited us was a world-first Rum barrel hybrid which combined American Oak STR (shaved, toasted, recharred) and Portuguese Oak STR to create the Rum & raisin ice cream notes… it just made sense to us as we knew this would deliver an incredible taste!”

Fermentation used the wild trinity yeast that is a world-first and exclusive to all DropWorks Rums. The spirits are distilled through either/or column, double pot and double retort distillation methods using extremely narrow cuts before maturation.

Raw material: Molasses
Fermentation: 4 different fermentations ranging from 4-7 days utilising the world-first wild trinity yeast exclusive to DropWorks
Distillation: 75% Column, 15% Double pot & 10% Double retort
Maturation: Up to 12 months in a selection of casks including our world-first Rum barrel hybrid the STR Portuguese Oak head with STR American Oak body casks, American Oak, Portuguese Oak with a variety of different charr levels, and a small proportion of Virgin American Oak casks
Additives: None
Distilled by: Shaun “Yeast Beast” Smith
Blended: 4 different marks including 2 through the column, 1 through the double retort and 1 through the pot