Rum Review: Downslope Distilling White Rum
Posted by Arctic Wolf on June 1, 2010
DownSlope Distilling, Inc. of Centennial, Colorado was incorporated in May of 2008 and began production about a year later after they received their Federal Basic Permit to produce distilled spirits. Their sugar cane vodka and white rum hit the market in August of 2009.
Pictured to the right is the Double Diamond Pot Still which is used to produce Downslope Distilling’s White Rum. The still was made by Copper Moonshine Stills in Arkansas, by Colonel Vaughn Wilson.
The white rum produced at DownSlope is made from dried Maui cane juice rather than molasses. The cane juice is fermented in 300 gallon tanks and distilled twice in 220 gallon batches. Production from cane juice results in a drier, less sweet rum than would be produced from molasses. After two runs through the still, the distillate is filtered through an instrument called the Lichtenstein. This is a device designed by Master Distiller Mitch Abate who is responsible for the entire distillation, filtering, and cellaring process.
“…The cachaca style continues into the mouth as the rum carries light caramel and no apparent oakiness. I taste banana peel and orange zest. Sipping it straight is not really preferred. This is not meant to be a criticism, rather it is a straight forward assessment as very few white rums are meant to be enjoyed neat.
In tasting this rum over several days I discovered that it mixes quite well in most traditional rum drinks…”
You may read the full review here:
I have included a cocktail recipe for your enjoyment.
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