Is this new Dead Reckoning Rum a 3 continent indy rum bottling or a science project? Well both! Follow along with us:
- Rum sourced from 3 countries (Guyana, Vietnam, South Africa)
- The Guyanese rum is a 3-still blend (is this a blend of a blend?)
- The rums (aged between 3 and 5 years) then married into an ex-Makers Mark Bourbon cask
- That Barrel was then rolled into the Adelaide sun every day for 18 months
- Some crazy angel share/ABV magic happened
- Bottled at a perfect 50.3%
We are thrilled to present the latest Dead Reckoning super juicy fruit, fruit salad of a “hot house rum” – The Dead Reckoning 3 Continent Blend!
Now we know that Dead Reckoning has been producing some absolutely sensational rums up in the Adelaide Hills. We’ve also seen that the peculiar micro-climate of the area causes the ABV of casks matured here to INCREASE over time. The incredibly low average humidity of the area means that water is drawn out of the casks at a faster rate than the alcohol. With over 12 degrees difference in average minimum and maximum temps in summer (over 8 degrees difference in winter), combined with the frequent temperature and barometric extreme events of Adelaide means any cask maturing here is really working!
But what if the natural bizarre climate and its effects got you wondering… what if MORE? What if you were to somehow turbo-charge this ‘Adelaide Dry Aging’ phenomenon? What if you could somehow ramp-up an already insane maturation environment?
What if… you put a barrel of rum on a wheeled rack and rolled it out into the Afternoon sunshine every day for… let’s say… 18months? (Yes this is what actually happened!) Not only would you use the heat of the direct sun to warm it (up to 52 degrees as it turned out!) but the twice-daily movement of the barrel would add agitation to the list of factors ‘boosting’ this ‘hands-on’ finishing treatment.
But first – you’d need a rum with shoulders big enough to take this… abuse? … torture?… SCIENCE! Justin had already Mhoba and Sampan in mind as he’d never heard of a blend from these countries (South Africa and Vietnam) before. However, he felt this pair needed a third with some real ‘oomph’ to give the blend some muscle. And a 3-still blend of Guyanese Rum at 68%abv was just the steroid this gym-junkie-to-be needed. In the end the ratio was 8% Guyana, 56% Mhoba and 36% Sampan. So this is a blend of both molasses and cane-juice based rums from three continents – hence Three Continent Blend or TCB.
These rums already ranged between two and 5 years of age prior to their ‘Dead Reckoning’ treatment. They were married into an ex-Makers Mark Bourbon cask and tortured for a further 18 months under Justin’s hellish regime. Every afternoon the rack was wheeled over to the roll-a-door which was (un) ceremoniously opened to allow the full hit of the afternoon sun to smash it (in summer) and warm it’s icicle-ey (well.. not quite icicle-ey I suppose) bones in winter. Once the sun went down, it was wheeled away and put to bed for the night. I’m not sure if Justin read it a story, or tucked it in – but I’m sure it went to bed each day knowing it was truly loved J
And so what was the result of this ‘Hot House’ treatment? Well firstly, and objectively, a massive 27% angels share by volume accompanied by a 7.8% increase in ABV. Yep, the blend went into it’s finishing cask at 42.5% and has come out the other end at 50.3%. Both of those numbers are really quite astounding. But, when all the scientific dust is settled, what’s really important is … what does it taste like?
Our Tasting Notes:
Nose: Wow, well first of all it’s a HUGE hit of yummy yummy fruit salad. Then there’s brown sugar, sultanas and subtle wafts of sweet “polythene glue making everything so sweet” (to quote Brisbane’s Regurgitator – a much better earworm). It’s just so big and sweet and… nosey. I could sit here nosing this for a week! It’s all-at-once earthy, floral, meaty AND fruity sweet!
Palate: The mix of still types gives this a creamy mouthfeel, but still a sense of ‘crispness’ of the column still. A medium pepper hit – but that tames very quickly and is much subdued by the second sip. There’s more funky tropical fruit here, but also liquorice, sweet caramel and even some very tame leather notes.
Finish: That big sweet funky ester train just keeps on a-rollin’. The pot still percentage keeps the oilyness going well into the finish – real chewy stuff. So many sweet fruits and lolly-memories tumble and spin and dash in and out.
This is a big, juicy and utterly delightful rum that is also a bit of a chameleon on your palate. Just when you think you’ve got it pegged, you pour another glass and find a new note that reminds you of something almost-forgotten from your childhood. In the subsequent drams since first penning these notes I’ve also picked up milk-bottle lollies, honey-jumble biscuits, tinned pineapple, sherbet and even a bubble gum from my very early days as a kindy kid in Switzerland who’s name I’ve forgotten – but I certainly remember that taste. It’s a rum you’re going to want another of to see if you did taste that… and another just to be sure.
FROM DEAD RECKONING
Welcome to Australian hot house rum – otherwise known as Dead reckoning TCB.
I wanted to create a blend using three rums from three distilleries from three different continents. I also wanted to use Cane juice as well as molasses based rums. The Rums used for the blend was Guyana/South Africa/Vietnam. To my knowledge, I have not seen a blend with Mhoba or Sampan before. With the 3 stills used from Guyana it’s a blend within a blend.
The Blend ratio : Guyana 8%, Mhoba 56%, Sampan 36%
Bourbon cask aged – 2-5 yrs Tropical & Australian dry aged 1 1/2 years 27% angels share.
A 3 still Guyanese blend – Port Mourant double wooden vat single retort / Enmore Coffee twin column / Diamond Versailles single wooden vat single retort ) bourbon cask tropical aged Molasses based, Mhoba pot still rhum American oak African aged cane juice , Sampan rhum column still pure sugar cane juice
The South African and the Vietnamese just didn’t have enough backbone to it when I was playing around with the blend, it needed something with balls so the Guyana blend although it was only a minor component definitely gave it the foundations I was looking for
For this experiment, I decided to age a barrel of Rum in my steel sided garage in Adelaide South Australia. The Barrel used was a level three char 200 L EX makers mark bourbon Barrel.
I made a barrel rack on wheels and wheeled the barrel into the afternoon sun, every single afternoon for the 18-month period.
Then overnight it was brought inside where it naturally cooled down, its effect – opening and closing & contracting the internal oak barrel grain. Another factor to take into consideration is whilst it was wheeled twice a day, the rum was agitated / sloshed around.
Internal Barrel temperatures reached a maximum of 52° and a minimum of 2° over the ageing period of 1 1/2 years. In the shed – Lowest humidity reading was 15%, highest 88%. As well as a huge 7.8% increase in ABV over the 18 month period.
As an Indy bottler, it’s nice to be able to play around with things, try different blends, experiment and ultimately leave your fingerprint on a release. The end result on this experiment is a spirit that tastes well beyond its true age, rich viscous with layers of Stonefruit flavours.
ABOUT DEAD RECKONING
Justin Boseley, has immersed himself in rum for the past 20 years; a journey starting as a deck scrubbing lad with a thirst for Rum and adventure culminated in him becoming a Chief Officer; driving billionaire’s mega yachts around the world. This life of salty seadog adventure took him to Rum’s heartland, the Caribbean islands for 6 months a year, every year.
When he wasn’t at the helm of a mega-yacht he could be found hanging off a bar or at a distillery sampling the best the Caribbean rum scene had to offer. Upon ending his days at sea there was only one thing he knew better that navigating around the world’s oceans- that was Rum. For 10 years Justin has scoured the globe discovering & importing the world’s best rums into Australia.
Dead Reckoning is Australia’s first independent rum bottler, and each release from his bond-store is an anticipated event that never fails to please! The Rum Tribe is incredibly proud of our close association with Justin and the Dead Reckoning brand.
ABOUT MHOBA
Nestled amongst the rolling hills of the Onderberg district of Mpumalanga and amidst our own sugarcane fields, you can find The MHOBA Rum Distillery: An artisan distillery where we make 10 different types of Pure Single Estate Sugarcane Rhum or Pure Single Sugarcane Rhum.
Unlike most traditional rum, which is made from molasses which is the by-product of refined sugar production, MHOBA rum is made from pure sugarcane juice. Our rum is 100% pot distilled from fermented sugarcane juice and contains no additives, colourings or flavour modifiers and is therefore termed Pure Single Rum; The rum equivalent of Single Malt Whiskey.
What makes MHOBA rhum even more unique is that the whole rum making process occurs on our sugar estate. From planting our own organic sugarcane right through to hand filling and labelling our bottles after distilling in our self-designed and self-built stills, MHOBA Rhum is 100% rum that is made by us.
ABOUT DISTILLERIE INDOCHINE
A team combining more than 35 years of experience in the field of wines and spirits, but above all, a group of friends dedicated to bringing together in the same project, their love for rum and their attachment to Vietnam. Antoine Poircuitte, the Master Distiller, driven by his passion and experience, wanted to bring back to taste a family tradition in order to elaborate the best Vietnamese agricultural rum.
The one and only place in Vietnam where you will be able to discover a French still and a traditional ageing method surrounded by a pristine beach! It is the ideal place for all lovers of Artisan rum who want to enjoy their tastings in a heavenly setting.
The harvesting time of Sampan production takes place at the end of each day. Harvesting done by hand means a low per-hectare yield but enhances a better juice concentration. To ensure maximum freshness and a high-quality juice cane, the canes are always delivered within 12 hours of harvesting, directly at our production site.
ABOUT DIAMOND DISTILLERY GUYANA
In 1993, there were only three distilleries still operating in Guyana (Diamond Distillery, Uitvlugt Distillery and Enmore Distillery). By 2000 only Diamond Distillery remained. Luckily (for the rum world), the stills and expertise from the Uitvlugt and Enmore Distilleries were transported and housed at the Diamond Distillery. These 4 ‘Heritage Stills’ (three of them wooden!) are still in use today at Diamond Distillery. And the Guyanese component of TCB is a blend of all of those stills!
