Released on 17 May 2019, this Rum was showcased at the Sydney Whisky Show (17-18 May 19). Feedback from the select people who tried it solidified the thought that Riverbourne Rum is going from strength to strength.
Batch 4, is 2 x 50L Port barrels, matured for 2.5 years, married and then finished in a first fill 100L Bourbon Barrel for 6 months. This gives an excellent balance of fruit, sweetness and spice.
The unique characteristics are made with Northern Rivers NSW Molasses and developed further with Riverbourne's own Jamaican style Dunder.
Relaxing on a tropical escarpment overlooking the beach, is beautiful. Sipping on this Rum is divine. Large Palm trees sway in the wind, delivering fresh Coconut aromas. It is relaxing in the shade of the rainforest fringe, but this Rum cools you perfectly.
As you sip more on this golden liquid, the sweetness of Butter Scotch builds in the mouth. When you inhale your next breath you take on fruit of black currant and dried plum. The oiliness of this liquid carries the spice smoothly.
Colour: Burnished Gold
Nose: Very fresh on the nose with sweetness of Toffee. Subtle fruit of dried plum and black currant.
Palate: Sweetness taste opens the flavour with Nougat and small amounts of Marshmallow. Spice builds as the oiliness blends with Clove and Butter Scotch.
Finish: Warming finish with sweetness and spice.
|Name||Rum - Batch 4
|Distilled||25 Aug 16
|Cask||2 x 50L Port (2.5 Yrs), Finished in 100L Bourbon Barrel (6 months)|
|Bottled||26 Apr 19
Established in 2015 and located 50 minutes to the South East of Canberra. This remains the local distillery of Canberra and fondly Riverbourne's water is sourced from the same river which feeds Canberra's Lake Burley Griffin. Martin Pye founded the Distillery and leveraging from his background as a Chemist (4th Generation) he embarked on a journey to follow his passion. His craft began distilling Rum and this led to perfecting his Whisky.
At a height of 1060 metres, this makes Riverbourne one of the highest distilleries in Australia and adds to its unique maturation. Fresh spring water is used in the production and Riverbourne remains one of the few distilleries in Australia which hand mashes their Barley. When it comes to the fermentation, Martin's deep knowledge of ester profiles and fermentation really shines above the rest. He uses a single 900 Litre Traditional Pot Still which is steam driven and jacketed. This bring a softer style of spirit by allowing balanced and uniformed heat in the boiler.
A variety of imported and local barley are used, along with a noteworthy cask selection for maturation. While nestled around the Talaganda State Forrest and Deua National Park, it feeds fresh air for maturation. However the real beauty comes in the afternoon when the sea breeze is feed up the Clyde Mountain giving a much cooler climate which optimises the maturation of Riverbourne spirit.
With an annual production of 5,000 litres, it allows Riverbourne's artisan spirit, to remain crafted by hand and passion.