The Latest Don Q Rum Expression Brings Forth Herbaceous Notes and Flavors
Justin Lam — May 24, 2018 — Lifestyle
References: donq & drinkhacker
Puerto Rico's Don Q rum has never been one to shy away from unique expressions and its latest spirit takes a twist on the signature island spirit with a bizarre bottling and aging process. The expression is crafted from various rums aged five to eight years in bourbon barrels, then finished in Macino Vermouth Vecchio wine casks. The casks themselves lived a previous life as sweet vermouth barrels and are crafted from Italian white oak.
The vermouth aging plays a big part in this spirit, as the Don Q rum brings a pungent nose of aromatics -- bitter herbs, oxidized white wine and plenty of anise. The vermouth qualities continue onto the palate but they find a way to blend beautifully with more traditional rum trappings. The wine notes mingle with coconut, vanilla, berries and baking spice, while also bringing forth a herbaceous nature normally unseen in rum.
The vermouth aging plays a big part in this spirit, as the Don Q rum brings a pungent nose of aromatics -- bitter herbs, oxidized white wine and plenty of anise. The vermouth qualities continue onto the palate but they find a way to blend beautifully with more traditional rum trappings. The wine notes mingle with coconut, vanilla, berries and baking spice, while also bringing forth a herbaceous nature normally unseen in rum.
Trend Themes
1. Bizarre Aging Processes - Exploring unique bottling and aging methods, such as vermouth aging, to create spirits with distinctive flavors and aromatics.
2. Blending Wine and Spirits - Experimenting with the combination of wine barrels and spirits to create complex flavor profiles that merge the characteristics of both.
3. Herbaceous Rum Varieties - Introducing herbaceous qualities in traditionally fruity and sweet rums, offering a new flavor experience for rum enthusiasts.
Industry Implications
1. Alcoholic Beverages - The alcoholic beverage industry can explore unique aging and blending techniques to create innovative and distinct spirits.
2. Wine - Winemakers can collaborate with spirits producers to repurpose their barrels for aging spirits, expanding their market reach and diversifying their product offerings.
3. Hospitality - Bars and restaurants can feature vermouth-aged rums on their drink menus, capitalizing on the popularity of unique and experimental spirits to attract adventurous customers.
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