Why age rum underwater? Very good question. Certainly, it is not convenient, easy to do or cost effective. In fact, quite the opposite, to be sure. There are many challenges involved and we have had a very interesting (although thoroughly enjoyable) time over the last year coming up with a system that is safe, effective and produces the desired effect on the rum.
We do this for several reasons. When aging a spirit, one of the most important factors in producing superior characteristics is creating relative temperatures and humidities. Several fathoms underwater you can find a habitat for the rum with an intriguing profile of humidity and temperature unparalleled on land.
In addition, the constant push and pull of the waves and the tides mimics the caring touch of a distiller rotating their barrels in a cellar to ensure good diffusion of the molecules through the barrel. Despite the diligence of even the most committed distiller, the waves are able to massage the rum with a far more consistent and steady precision.
Several wineries around the world that have taken to this process before and since, with highly celebrated results. Using this maturation process, combined with time honored traditional West Indian rum making techniques, we believe we have created a truly one of a kind spirit. If you would like to hear more about the process, we would love to hear from you, and we invite you to come down and visit our distillery in George Town, Grand Cayman anytime.
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“It is no secret that shipping wine or spirits in oak barrels across the land –or the ocean- has historically produced better tasting products than simply letting them age in a warehouse for the same amount of time. The reason for this is the accelerated interaction between the beverage inside the barrel and the oak staves. Shipping wines or spirits in casks just to take advantage of this enhanced interaction is very expensive and presents many logistical problems. Fortunately for consumers worldwide, wineries recently began experimenting with underwater aging, harnessing the energy of the ocean currents, with great results. This concept is now being applied to rum, for the first time ever, by the production team at Seven Fathoms. Their product, Cayman Islands Premium Rum, is not only revolutionary, carefully distilled and well packed, it is also quite tasty!
I am sure that in the next decade several rum distilleries across the world will also be adopting this method of kinetic maturation, but Seven Fathoms will forever be remembered as the first one to do so, and do it right.
Luis Ayala, Author and Rum Consultant
