Barrel-Aged Rum
Colombian Panela, Texas Oak, Texas Heat
Samuel Maverick Barrel-Aged Rum is distilled in a copper pot still from Colombian panela and molasses, then rested for three years and ten months in barrels that previously held Private Reserve bourbon.
Panela is unrefined whole cane sugar, pressed and evaporated rather than stripped. It brings a depth that refined molasses alone does not, and the ex-bourbon barrels layer vanilla and toffee over the top.
Rested in ex-Private Reserve barrels
Nearly four years in Texas is not the same as four years anywhere else. The heat drives the spirit deep into the oak and back out again, pulling colour and sweetness far faster than a cooler climate would.
Colour, nose, palate and finish for this expression have not been supplied yet. Once Maverick provides them they will sit here in the same four-row format used on the in-distribution pages.
Why Panela?
Most rum starts with molasses, the by-product left after sugar is refined out of cane. Panela takes the opposite approach: the whole cane juice is boiled down and set, keeping the minerals and character that refining removes.
Distilled in a copper pot still rather than a column, the spirit keeps more of that raw material. Ageing it in barrels that already held Maverick bourbon then ties the rum back to the whiskey made a few feet away.