Project Description
TRUE AMERICAN RUM
Informed by bourbon, Privateer Rum masters the unique advantages of aging in the New England maritime climate to bridge rum for the American whiskey lovers.
THE NEW REVOLUTION
The original Andrew Cabot (1750-1791), the founder of Privateer Rum’s ancestor, was a merchant rum distiller and successful American privateer during the American Revolution. His fleet totalled more than twenty-five ships including the True American, the moniker for which their rum is named.
American Privateers played a pivotal role in defeating what seemed an insuperable adversary. Their courage and creativity helped change the outcome of the Revolution.
American Privateers played a pivotal role in defeating what seemed an insuperable adversary. Their courage and creativity helped change the outcome of the Revolution.
Today, Andrew Cabot, CEO/COO, six generations remove from the original Andrew Cabot who inspired the launch of Privateer Rum, is the driving force behind the company. Responsible for the vision and strategy, Andrew works closely with the team he assembled to produce one of the finest rums in the world.
To establish this new standard in rum – one of honesty and purity – Privateer Rum disregards commonly accepted practises of larger rum producers such as sweetening, flavouring, filtering, and spicing their industrial distillate.
Today, Andrew Cabot, CEO/COO, six generations remove from the original Andrew Cabot who inspired the launch of Privateer Rum, is the driving force behind the company. Responsible for the vision and strategy, Andrew works closely with the team he assembled to produce one of the finest rums in the world.
To establish this new standard in rum – one of honesty and purity – Privateer Rum disregards commonly accepted practises of larger rum producers such as sweetening, flavouring, filtering, and spicing their industrial distillate.
LETTERS OF MARQUE
Letters of Marque were issued during the Revolution to authorise merchants to act as privateers. The Letter of Marque Collection comprises single batch spirits from the Privateer Cellar, selected in cask as stand out expressions and bottled to specification. Aged for over 2 years in New American Oak as a single batch spirit.
These are limited releases never to be available again. The first bottle hitting our shores is named after one of South Africa’s iconic cities!
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STEP 1: BREAKING FERMENTATION TRADITION
The rum begins with Grade A Fancy Molasses which are added to warm water, bringing the temperature to 74F by adding cool water. An exclusive blend of yeast selected especially for the rum will eat the sugar during the fermentation stage and replace it with alcohol.
While this creates these new molecules, most of the aroma and flavour in the spirit will also be developed. After fermentation the liquid is called “wash” and will no longer retain any sweetness and will in fact tart with a pH near 3. The fermentation finished at approximately 8% ABV.
Breaking away from tradition, fermentation is done for longer at a cooler temperature. Rum was conventionally a rushed spirit which fermented at around 105 degrees in 24 hours (in comparison to whiskey at around 80 degrees for 5 days).
When yeast is in a warmer environment it may work faster, but it is more stressed, which leads to releasing damaged and unremarkable flavours into the liquid. By giving them a perfect home at 74-78 degrees, it allows the yeast to thrive and produce more desirable flavours. As Privateer Rum is fermented for longer too (6 days) most of the sugar is converted into alcohol within the first 48 hours, but the mingling of the yeast with the liquid after this period, gives the spirit richness and complexity, just as it does in whiskey, wine, and beer.
STEP 1: BREAKING FERMENTATION TRADITION
The rum begins with Grade A Fancy Molasses which are added to warm water, bringing the temperature to 74F by adding cool water. An exclusive blend of yeast selected especially for the rum will eat the sugar during the fermentation stage and replace it with alcohol.
While this creates these new molecules, most of the aroma and flavour in the spirit will also be developed. After fermentation the liquid is called “wash” and will no longer retain any sweetness and will in fact tart with a pH near 3. The fermentation finished at approximately 8% ABV.
Breaking away from tradition, fermentation is done for longer at a cooler temperature. Rum was conventionally a rushed spirit which fermented at around 105 degrees in 24 hours (in comparison to whiskey at around 80 degrees for 5 days).
When yeast is in a warmer environment it may work faster, but it is more stressed, which leads to releasing damaged and unremarkable flavours into the liquid. By giving them a perfect home at 74-78 degrees, it allows the yeast to thrive and produce more desirable flavours. As Privateer Rum is fermented for longer too (6 days) most of the sugar is converted into alcohol within the first 48 hours, but the mingling of the yeast with the liquid after this period, gives the spirit richness and complexity, just as it does in whiskey, wine, and beer.
STEP 2: DOUBLE DISTILLATION
All Privateer Rum is double distilled. The first distillation is done in a Vendome pot stripping still to capture the hard-earned flavours from fermentation.
The 8% ABV wash is placed in the still and is then warmed to cause the alcohol vapours to rise, along with the essence of the flavours created during fermentation. The vapours condense into a liquid called ‘low wines.’ These low wines come out at around 35% ABV.
The low wines are then taken and redistill through one of two Carl “hybrid” stills (this is used for both powerful single casks and complex blends). The rum is distilled through a column still with 8 plates adding potent aromatic structure to the already rich and densely flavoured spirit. The vapour is then cooled and condensed into spirit. All spirit off a still is clear and dry (meaning it has no sugar). The spirit is then collected, proofed, and barrelled.
The 8% ABV wash is placed in the still and is then warmed to cause the alcohol vapours to rise, along with the essence of the flavours created during fermentation. The vapours condense into a liquid called ‘low wines.’ These low wines come out at around 35% ABV.
The low wines are then taken and redistill through one of two Carl “hybrid” stills (this is used for both powerful single casks and complex blends). The rum is distilled through a column still with 8 plates adding potent aromatic structure to the already rich and densely flavoured spirit. The vapour is then cooled and condensed into spirit. All spirit off a still is clear and dry (meaning it has no sugar). The spirit is then collected, proofed, and barrelled.
STEP 3: AGING
Aged at 55% in 53-gal, new American oak (NAO), air-dried, level 3 char in Ipswich, MA.
Rethinking standard barrel proof rum to ensure the correct process for the spirit is followed (not just the fastest or easiest); the spirit is brought to 55% ABV (110 proof) by adding very soft pure water after the final distillation.
Soft water allows the spirit to retain delicate aromas. Barrel proof refers to the concentration of alcohol in the spirit that is placed in a barrel. Spirit contains alcohol which is a solvent, which dissolves the barrel colour and flavour into the spirit. The concentration of the alcohol can help control the speed, flavours, and concentration at which this happens. At 110 proof the rum gets a nice gentle influence of oak without overpowering the rich flavours. It takes longer but the flavours are less astringent, and more supple.
Situated on a salt marsh off the ocean, the distillery has a terroir you can taste in the spirit. New England maritime climate offers hot, humid summers and cold, dry winters which promotes slow and steady molecular activity for the creation of new and more complex flavours through positive evaporation, oxidation, and esterification. In the summer the hot and humid weather allows the grain of the wood to soak up much of the rum in cask creating rich oaky flavours. From November when the temperature drops the oak grain squeezes the rum back out. The casks visibly drop two shades of colour and two layers of richness as the rum is pushed back into the rest of the spirit. This unique push and pull on the spirit contribute to the layers of flavour.
STEP 3: AGING
Aged at 55% in 53-gal, new American oak (NAO), air-dried, level 3 char in Ipswich, MA.
Rethinking standard barrel proof rum to ensure the correct process for the spirit is followed (not just the fastest or easiest); the spirit is brought to 55% ABV (110 proof) by adding very soft pure water after the final distillation.
Soft water allows the spirit to retain delicate aromas. Barrel proof refers to the concentration of alcohol in the spirit that is placed in a barrel. Spirit contains alcohol which is a solvent, which dissolves the barrel colour and flavour into the spirit. The concentration of the alcohol can help control the speed, flavours, and concentration at which this happens. At 110 proof the rum gets a nice gentle influence of oak without overpowering the rich flavours. It takes longer but the flavours are less astringent, and more supple.
Situated on a salt marsh off the ocean, the distillery has a terroir you can taste in the spirit. New England maritime climate offers hot, humid summers and cold, dry winters which promotes slow and steady molecular activity for the creation of new and more complex flavours through positive evaporation, oxidation, and esterification. In the summer the hot and humid weather allows the grain of the wood to soak up much of the rum in cask creating rich oaky flavours. From November when the temperature drops the oak grain squeezes the rum back out. The casks visibly drop two shades of colour and two layers of richness as the rum is pushed back into the rest of the spirit. This unique push and pull on the spirit contribute to the layers of flavour.
STEP 4: FROM BARREL TO BOTTLE
Harvested and bottled at cask strength, it is decanted straight from the barrel into the bottle. What the distiller tastes from the cask sample is precisely what ends up in your bottle.
