WATCH CHAPTER 1
Sugarcane stalks are first chopped down and then washed, before the sugarcane juice is extracted and used to make sugar and molasses. Rum can either be made directly from the sugarcane juice or from the molasses.
Next, water and yeast are added to the sugarcane juice or molasses to form a mash. The yeast converts the sugars in the mash into alcohol and carbon dioxide.
During distillation, the now fermented mash is heated in a traditional pot still or column still. The resulting alcoholic vapour is condensed into spirit, ready for ageing.
Rum is typically aged in ex-bourbon casks made from American oak, though ex-sherry and other types of casks can be used. Due to the tropical climate, rum ages more than twice as quickly in the Caribbean compared to whisky in Scotland. The Angel’s (or in the Caribbean, Duppy) Share lost to evaporation during ageing is also considerably more.
CHAPTER 2 COMING SOON
Our specially selected tropically-aged rum blend is brought to Scotland. Here, it’s expertly blended with precious single cask-aged Caribbean rum in small batches.
The finishing touch! The resulting ultra-premium cask-aged rum blend is then extra matured in one of three types of Scotch whisky casks – those that have previously held a Speyside, Highland or Islay whisky. It’s here that Papa Bois develops its own unique character.
Each bottle is individually numbered and dated by hand, with the Cask No. identifying the liquid’s provenance. S1/FS/05, for example, tells you: the rum has been extra matured in a Speyside cask (S = Speyside, H = Highland, I = Islay); it belongs to the first Limited Quantity Small Batch produced; the single cask-aged rum used in the blend is from Foursquare (FS) distillery and was distilled in 2005.
