Cask Finish Series: Tale of Two Islands
In 2018, Barrell Craft Spirits produced a very limited release of our Tale of Two Islands Rum: a Jamaican Rum matured in peated Islay single malt barrels. To create it, the blending team filled previously used Islay Single Malt Whisky casks with a small amount of Barrell Rum Batch 001. We let it mature and the result was a deeply intense Jamaican rum with just a touch of misty peat smoke. With separate distillation, aging, and finishing influences from Jamaica, Kentucky and Islay, this was a truly unique spirit.
For the Cask Finish: Tale of Two Islands blend, the team took the empty casks that held the Tale of Two Islands Rum, and used them to finish a blend of straight bourbon whiskeys. The sweetness of the rum and the smokiness of the Islay casks mingle together with the underlying bourbon that continues the Tale of Two Islands.
Indiana: 5, 6, & 9 years old
Maryland: 5 & 6 years old
DERIVED MASH BILL:
Malted Barley: 4%
A blend of straight bourbon Whiskeys
Further matured in Tale of Two Islands barrels
Bottled in Kentucky
118.22 proof cask strength bottling
This is a classic bourbon with notes of old-fashioned donut and coconut macaron. Over time, that bourbon slowly leeched the brooding peatiness left behind in the barrel staves by smokey Islay whisky. A splash of water unlocks wild, tropical volatiles that are the calling card of Jamaica's ester-packed rums.
Appearance: Rich mahogany.
Nose: All the hallmarks of high-re bourbon are tinted with the smoke of Islay malt. It singes the sage, torches the marshmallow, flambés the banana, and grills the peach. Apricot and candied cherry round out the stone fruit character while coconut macaron complements the banana.
Palate: Dark chocolate, espresso, and malty porter set the stage. They usher in a different side of Islay, this time its tarry, inky side. The texture is waxy with some gritty tannin that highlights its chalky mineral character. Underneath, it's still a fruity bourbon, exhibiting notes of candied lemon peel, nectarine, and plum sauce, all enhanced by the rum that previouslv sat in the barrel.
Finish: The waxy texture turns greasy with clarified butter, brisket, and lemon oil. They leave behind burnt caramel, blackberry, and peppercorn.
With a splash of spring water
The fruits are tinged with pink, becoming grapefruit, watermelon, and lychee. A conga line of pineapple, papaya, and creamsicle issue forth from the rum barrel. Honeycomb and almond croissant anchor everything firmly in bourbon territory. Black licorice, rootbeer, and lavender reflect back the palate's herbal side.