Lost Spirits Polynesian-Inspired Rum
Lost Spirits // California, USA
The methodology used in the production of this rum seems a bit more like a science experiment and cooking than it does making a rum but that's the whole point at Lost Spirits. Using techniques like depriving the yeast of oxygen to prolong fermentation, adding bananas to the dunder pit, using light waves to break down compounds in the barrels and aging in american oak cask that have been seasoned with oloroso sherry and that isn't even the half of it.
Aged RumRum that is aged, but no specific type or size barrel required. No set time required for length of aging, but will often carry an age statement (which should be taken with a grain of salt). Often thought of as "sipping rums".
"There is an unmistakable presence of smoke and charred notes on this rum. A bit like sticking your head into a freshly charred barrel. While smoke might be the most pervasive note, there are a lot of other things going on with this rum. With bit of water and time, on the nose you’ll get the aromas of a grass, toasted marshmallow, candied orange, candy corn, and campfire. Other flavors that come out on the palate are dunder, cane sugar, mint, allspice, dried fruit, lemon rind, and tobacco. Notes of iodine, over-ripe bananas and raisins linger on through the very end."