Mount gay rum 1703
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The taller, narrower neck Fragasa pot stills will create lighter, fruitier rums. The spirit matures in American Whiskey, Bourbon, and Cognac oak casks, with others being brought in for various special editions. Mount Gay is very transparent about its production process. Over the past 4 decades they have had 4 Master Blenders, the current one being Trudiann Branker.
Barbados does not have any lakes or rivers, but instead, the island sits on limestone bedrock with porous topsoil. The brand is rigorous on the quality control for their molasses. 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 combination of the two types gives the distillery a good balance, lower levels of sweetness, and persistent flavor.
Water is a vital ingredient for any spirit because it’s used in almost every step of the production process.
First, the sugar cane plant, which is at the heart of all rum production, is harvested, crushed, and boiled, causing crystallization. Each year the Master Blender marks the very best casks which are then used in this rich, elegant, and sophisticated rum. Not to smoky but silky smooth.
Finish: Long and full of interesting flavors.
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Mount Gay 1703 Master Select
About Mount Gay 1703 Master Select
Mount Gay Distillery is located in Barbados.A combination of copper pot and column still rums that have been aged between 10 and 30 years in American oak, it embodies the best the Bajan Distillery has to offer.
Grab a bottle today! This is a discerning blend, sourced from rare barrels, that Allen has carefully monitored over the years. They employ a combination of pot and column stills, blending together the intense aromas and flavors of the first with the smoothness of the second.
Forty four blends were necessary to achieve this subtle and harmonious spirit.
Mount Gay 1703 Old Cask Selection Rum Tasting Notes
Nose: Nose is complex yet not overwhelming.
Palate: A splendid taste with a warm feel to it. 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.
The Mount Gay distillery has a 300-foot deep water well hand dug into a natural cavity in the sloping ground.
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NOTICE:Many other small liquor store sites will end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts.
Each unique distillate will become allow the Master Distiller to create layers of flavor. Most of the Rum is aged in oak or ex-wine casks, giving its color and flavor.
We distinguish between 4 different Rum categories, where white or unaged rum is mainly used in cocktails, while dark, spiced, and añejo (aged) rum are mostly enjoyed neat.
Check out our impressive selection of rums, find your new favorite in Top 10 rums, or explore The best gifts for rum drinkers.
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The distillery uses a combination of traditional double column, Spanish and Scottish double retort copper pot, and recently re-commissioned Irish Coffey stills.We have the ability to source from a large network of licensed retailers to insure in most cases your order is fulfilled.
Size: 700ML
Proof: 86 (43% ABV)
Origin: West Indies
Distillery: Mount Gay Distillery
In creating 1703, Master Blender Allen Smith selected the nest single- and double-distilled rums from Mount Gay’s reserves.
The Mount Gay Distillery sources molasses from both Barbados and other neighboring Caribbean islands. The distillery uses two types of fermentation: controlled and open-air using wild indigenous yeast, which adds another layer of flavor.
There are four different types of stills used to make Mount Gay rum, depending on the final flavor profile they wish to achieve.
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.
Molasses is very different than the sugar that you might use to sweeten your coffee or tea. 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.