Rum-Bar by Worthy Park Silver Overproof - 70cl

Product Information

Esters are a specific type of congener that result in the round, fruity notes typical in many Jamaican rums. In rum production, the acidity of the fermented wash greatly impacts the ester levels. Rum producers often use fermentation techniques, such as temperature controls and specific yeast strains, to impact ester counts that, in turn, affect the flavor of the distillate. Aging in barrels can also affect the concentration of esters in the rum. On the nose you’ll find prominent notes of banana blended with a beautiful balance exotic fruits including apricots and citrus. Elements of grassy and vegetal profiles also coat the palate with a flourish of molasses taste throughout. With an ABV of 63% this expression is raw, intense and strong. Made from a mixture of 3 un-aged rums, and distilled in 100% copper coated pot-stills, this distillation guarantees a top quality and authentic rum to lovers of this spirit.

Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges.The process is repeated in the high-wine retort, heating the alcoholic vapors, separating them from remaining water, flowing into the condenser at 85-87% abv. Condenser With a minimum of four years in the barrel, Rum-Bar Gold is aged exclusively at the Worthy Park Estate, in the geographical center of Jamaica. The high humidity, warm days, and cool nights, result in a rapid aging process, allowing our rums to develop rich, deep flavor profiles at younger ages. Due to the tropical aging environment, we often lose 4-6% annually as the Angel's Share.

Finally, the alcoholic vapors are condensed at the last stage of distillation, with rum exiting the still at 85-87%. Why Copper?Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add the sugar and stir everything together with a spoon until evenly mixed.

Worthy Park's dedication to efficiency applies to all aspects of the business, including cane cultivation, sugar production, and rum production. Worthy Park has been rated the No. 1 sugar factory in the Caribbean for efficiency, every year since 1968. During the distillation process, chemical compounds called congeners (e.g. esters, tannins, methanol, fusel alcohols) evaporate along with the alcohol while heating in the still, mingling with the liquids, impacting the flavors in the rum. Pot-still distillation allows for higher concentration of congeners in the final spirit. Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill. Artesian: More than 50 rums are available in the glamorous hotel bar that's been voted the world's best. Liverpool to host International Club Health Conference which is focused on improving nightlife safetyOn the nose you'll find prominent notes of banana blended with a beautiful balance exotic fruits including apricots and citrus. Elements of grassy and vegetal profiles also coat the palate with a flourish of molasses taste throughout. Gordon Clarke represents the 4th generation of the Clarke family, who have owned Worthy Park since 1918. In 2005, Gordon was the driving force behind the construction of the new Worthy Park distillery, which reclaimed the heritage of rum production on the estate that dates to 1741. Alex Kong