The Maple Cut Australian Rum

The Maple Cut is named for what four years in oak can do. Everything in the glass came from molasses, wild fermentation and the barrel. It starts with a spontaneous ferment of organic molasses, driven by native wild yeast and naturally occurring bacteria that build a broad spectrum of esters before the spirit ever sees copper. Double distillation through our pot stills, Maria and Sarah, with cuts made to hold onto the heavier, ester-rich compounds. Then four years in oak, with barrel 21-150 selected for its balance and individuality. The result is deep amber with rich golden highlights. The nose lifts with aged molasses and maple syrup over brown toffee, caramel buttons and burnt crème brûlée, with cedar oak, stewed apricots and dried orange peel sitting underneath. The palate is dry, rich and structured. Developed rancio opens into brown sugar, caramel and mature molasses, with ripe pawpaw, dried mango skin, blackened banana, BBQ-roasted figs and roasted almonds filling in behind. Medium to full bodied, soft and gently mouth-coating. The finish is long and warming, fading through caramelised sugars, dried tropical fruit and roasted nuts into a beautifully dry close. 49.2% ABV. 700ml. 101 bottles produced. - The Maple Cut is a 1871 Club exclusive release — Join the 1871 Club for first access to single cask Australian rum like this.