Privateer Rum Cask Strength - "Yankee Flyer" - MAWLS/1789b
All orders before December 14th are guaranteed by Christmas
Age: 2-Years & 4-Months
Details from Maggie Campbell, Head Distiller & President
Recipe: Yankee - A fermentation of Real Boiled Brown Sugar and 100% Grade A Molasses producing a silky textured spirit. A perfume of singed grapefruit, charred pineapple, and savory leathery and earthy aromas. Dried cranberry, peach flesh, fresh wheat, and brioche notes on the dry palate. A blend of yeasts were selected to ferment alongside to ferment alongside the natural yeast of the distillery, and yeast present in the molasses, to coax out a blend of complex flavors.
Distillation: Thick - A double pot distillation giving broad structure and weight on the rounded palate with concentrated flavors and a long, richly textured finish.
Barreled: Winter 2016-2017 - A steep drop off into a cold and extended winter. Very dry and even conditions with temperatures averaging in the 30s from Dec-March meant slow and even development. The dry conditions gave concerns that the barrel’s proof may creep up too far in alcohol, giving a bit of edge and rasp to the texture, but the very cold temperatures slowed down the water evaporation so the palate remained silky while gaining some structure. Proof creeped up very little and at a slow, even rate. There was a reported 68" snowfall in Ipswich on the town's annual report setting us up for a very humid spring with snowmelt.
Harvested: Spring 2019 - A very late, wet spring meant a nice rise in humidity which, in turn, caused a softening to the “edginess” rum can show right out of the winter season. Most proofs for spring bottling were 107-110, but P437 had a much higher evaporation rate and landed at 103.2 making it a bit more concentrated, but still supple and soft.
When our founder, Andrew Cabot, traveled through the Caribbean to ponder rum’s future, he met a distiller that had a secret bottle tucked away in their desk drawer. It was the distiller's proudest achievement, a special treasure pulled straight from the cask that was unsweetened, unfiltered, and unadulterated. Andrew tasted this exquisite rum and asked himself: Why would someone blend, filter, and sweeten away this unique treasure? Why can't anyone outside a distillery taste rum like this?
Our Distiller’s Drawer is the answer to these questions.
These are our distiller’s favorite barrels - so good that Maggie would keep a bottle hidden in her desk drawer too, but thought it better to share with you.
We gently care for the rum with respect and allow it to speak for itself.
Many of these bottlings come from our experimental distillations, incorporating new techniques or ingredients.
Single Barrel Selection: Each bottling is an intimate expression of one single cask with purity of character.
Unsweetened: No post-distillation sweeteners are added, creating a dry rum.
No Additives: Our rum is a product of spirit, water, oak, & time. No artificial oak flavor, age flavor, or dyes are used.
Authentic: Fermented, distilled, aged & bottled at Privateer in Massachusetts