Kettenbacher Rum dark & strong

Brennerei Höhler began making rum in spring 2013: organic sugar-cane molasses from Paraguay, collected in 600-litre lots at the port of Bremen, mashed and fermented at home and distilled from August 2013. The rum is made in the warm summer months — the Caribbean yeast loves direct sun and 35 to 40 °C — in a 1,200-litre steel tank in the courtyard beside the distillery. The first Kettenbacher rum went into small oak casks of 50 to 100 litres. For the dark & strong, a blend was made from several of these first, smallest casks: a nearly eight-year-old rum at 50 % vol, awarded GOLD at the Frankfurt Spirits Trophy 2021. 0.5 l.