DISTILLED IN COPPER, FINISHED IN OAK.
Barrel Drop Rum is the first barrel-matured Drop to launch out of the DropWorks Distillery and one that will remain for years to come. And you want to hear how it’s made, huh? Well, you know we love to talk, so we would be delighted to tell you more.
HOW WE DO IT
Worth the wait! Since launching the DropWorks brand over a year ago, the team have had the opportunity to innovate and craft the tastiest of Drops through their own creative methods. “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!”
The liquids chosen to go into these barrels are all fermented using 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.
The selection of barrels were heavily focused on the end result of the tastes that were desired, where the liquid spent up to 12 months inside before it tasted so good, it simply had to be shared with the world.
FULL TRANSPARENCY
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 |