Batch 6 follows the successful Riverbourne recipe of molasses for an all round smoother Australian Rum and their crafted Jamaican style Dunder, which brings depth and spice. This is the largest batch of Rum made at Riverbourne to date, but with a larger volume, there has been no compromise on quality and taste.
This is a multi cask vatting of 7 casks. Each chosen to bring a distinctive character to Batch 6, which with so much complexity, can only enrich your sensory experience.
It is 2 x 50L & 5 x 25L Barrels French Oak Barrels which previously had Red Wine from the Napa Valley, California. They have been scraped, re-charred and re-coopered. Then Virgin American Oak ends are used on the heads. These combination casks allows no dominant factor of the timber to overcome the delicious flavour of the Rum.
Looking over the beach is always refreshing, a cool breeze and and the sound of the waves breaking on the beach. As you breath in, the freshness continues with sweet raisins and burnt sugar. Your sense become overwhelmed as you take your first sip; caramel swirls in your mouth, much like the ocean hitting the beach head. Then under currents of plum mingle with consistency of nuts and rum oils.
As you gaze over the peaceful, tranquility of the beach you embark on a walk down the sand leaving distinctive foot prints all the way. As you look back on your walk and the distance travelled, it is akin to the Rum’s lengthy finish as it slowly fades and you are left with the sweetness and subtle fruit of this amazing Rum.
Colour: Dark Gold
Nose: Very sweet aromas of raisin and burnt sugar.
Palate: The flavour continues to open the sense with sweetness and fruit. Caramel swirls in the mouth with some plum. Slight nut with lots of oil.
Finish: A long finish of sweetness and subtle fruits.
|Rum - Batch 6
|2 x 50L, 5 x 25L (all French / American Oak ex-red wine)
|2 x 50L (Casks 46, 47), 5 x 25L (Casks 89, 98, 99, 101, 102)
|03 Feb 20
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.