Our award-winning Breckenridge Bourbon soaks up the charm of our own aged Colorado rum casks, creating an unstoppable wave of flavor. Candied apple and cinnamon enfold as dark chocolate and cacao follow. Lingering allspice captivates the senses, gratifying in just one sip but mysterious enough to leave you wanting another.
Bryan Nolt is not a rum fan, but if he is going to drink rum, he favors very old (over 20-year) blackstrap sipping rums and when sipping a cocktail, classic tiki drinks are always a great escape.
“About a decade ago, we decided to make a proper grain to glass, traditional style spiced rum, no fake flavors unlike the mega brands we all know. It turned out to be one of our collective favorites,” says Nolt.
Our process for the Rum Cask starts after making the basic rum. We do multiple stages of macerations with dried fruit peels, spices, roots, barks, herbs and spices. Early on, we recognized that some of these components paired amazingly well with our style of high-rye bourbon so we began tinkering. It took several years to develop the exact fractions of these combinations that combine the desired flavor profile into the oak barrels, then dumping and refilling those barrels with our bourbon and allowing the extraction to take place.
“It’s a little crazy to make a specific rum that lives to impart flavors into a barrel that will later be used to finish an already perfectly aged bourbon whiskey, but I guess that’s what happens when passion takes over. We’re a little nervous about releasing this product because it’s too good, as-in nobody will want to drink any other whiskey (including ours), so we’ll see how it goes,” says Nolt.Distillery Notes