Wicked Dolphin Brewer’s Series Double Barrel-Cigar City
Wicked Dolphin // Florida, USA
Wicked Dolphin’s distiller, Dan Termini, is a craft beer guy, so it’s no surprise that the distillery is experimenting with aging in ex-beer barrels. The Florida-born pot still rum first spends two year aging in ex-bourbon barrels. These barrels—after holding bourbon for three years and rum for two--then travel to a brewery for a nine-month stint holding stout. The barrel’s last step is a return to Wicked Dolphin to spend another year further enhancing the rum.
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".
Cask Typeex-bourbon, beer
"In the glass, the rum shows a moderate straw coloring. The unusual nose has hints of lemon and anise. The entry is surprising light at first, shifting into a flurry of spice and citrus notes, with relatively little vanilla from the oak barrel. The beer influence pops up for a bit in the moderately long finish. The flavor profile is quite different from what you’d expect from a three-year aged American rum – not quite a smooth sipper for the typical palate, but too nice to cover up in a sea of citrus and sugar in a cocktail."
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