Mount gay rum 1703

Each unique distillate will become allow the Master Distiller to create layers of flavor. The local molasses, sourced from Barbados, has a higher sugar content due to the alkaline in the soil, which adds acidity and flavor to the sugarcane, leading to a higher yield in production. First, the sugar cane plant, which is at the heart of all rum production, is harvested, crushed, and boiled, causing crystallization.

The Mount Gay distillery has a 300-foot deep water well hand dug into a natural cavity in the sloping ground. The pure coral filters the water and carries essential minerals that help produce the right environment for the molasses and yeast during fermentation.

The mixture of molasses and coral filtered water is fermented for around 72 hours using four proprietary yeast strains, depending on the still that will be used, all derived from the natural airborne yeast found around the distillery.

Next, the crystalized sugar is separated, leaving behind molasses to be distilled into rum. The distillery uses a combination of traditional double column, Spanish and Scottish double retort copper pot, and recently re-commissioned Irish Coffey stills. Mount Gay is home to the largest stock of aged rum in Barbados.

The 1703 Master Select expression is a limited annual release and a blend of their finest liquids.

The Mount Gay Distillery sources molasses from both Barbados and other neighboring Caribbean islands. Over the past 4 decades they have had 4 Master Blenders, the current one being Trudiann Branker. Mount Gay is very transparent about its production process. The one major exception is Rhun Agricole, distilled from sugarcane juice, in the French carribean, most notibly the islands of Guadeloupe and Martinique.

This is a discerning blend, sourced from rare barrels, that Allen has carefully monitored over the years. The brand is rigorous on the quality control for their molasses. The Distillery, initially named Mount Gilboa, was renamed at the turn of the 19th century, adopting distillery manager Sir John Gay Alleyne’s namesake.

Today the distillery produces high-quality rum using the best ingredients, which includes coral-filtered water, a combination of naturally-occurring yeast and their proprietary strain.

The taller, narrower neck Fragasa pot stills will create lighter, fruitier rums. The traditional column still produces fruity, grassy, and butterscotch notes, while the Irish Coffey Still produces herbaceous, grassy, and floral notes.