Born from a love of the rum trade’s history and connection to the Caribbean and Atlantic waters, the Reef Rum Supply Co. is after something wilder than you’ll get at home.

Aside from the fact these barrel agings occur undersea for several weeks to months without any exposure to air, the idea to age barrels in the ocean was to speed up the typical landborne process with the added pressure of two atmospheres, compressing the barrel and its contents at depths greater than 10 meters (33 feet). What they discovered was that leaving a filled barrel at sea not only receives some of the benefits of dynamic aging (a process already sought after by many brands attempting to replicate the trans-Atlantic voyages of rum freight of yore) because of ever-shifting sea conditions, but also a relatively constant temperature range. And yes, some salinity can even be detected on the palate.

The result of our first oceanic cocktail barreling was somewhat of a surprise to us all, as the retrieval date kept being pushed later than anticipated due to inclement weather and subpar conditions. Stretching from two weeks to four, the barrel came out looking like Blackbeard's lost plunder, heavily weathered by the effects of saltwater, but still watertight and sealed. Once the barrel was opened, it was clear it had been exposed to and retained a great deal of pressure - the bung popped and a vapor trail wisped from the hole. The cocktail was a rhum agricole negroni featuring St. James blanc rhum agricole, with special vermouths from Martini, but it tasted nothing like it had before it went undersea. What resulted from this submarine cellaring was a subtly chocolatey, salted caramel, viscous oceanic cocktail unlike anything a Negroni would ever be expected to taste like.

Continuing with this experimentation, variable duration aging and new recipes provide even more data and notes on the process. And sometimes, mistakes are made: Apparently, leaving an air bubble in the barrel will result in seawater intruding to equalize pressure. This can be attributed to Boyle's law, a physics staple that dictates increasing pressure decreases gas volume, and the nature of the swollen barrel staves being just permeable enough for the air to (eventually) escape. But that's just part of the challenge of creating the ideal oceanic cocktail, balancing science, adventure and a bit of fantasy to make liquid alchemy a refreshing, novel delight.

Here is how the project was presented for the first time at The Hukilau 2014:

"Oceanic Cocktails

Journey with us 20,000 leagues under the sea to discover the world of oceanic cocktails, libations specifically aged undersea to enhance and impart flavors that breathe new life into time-tested drinks. On this expedition, we will introduce you to elusive reef denizens, the agricole Negroni and a boutique gin, both barreled more than six fathoms below the surface and destined to put the wind in your sails… We will also be comparing this exotic agricole Negroni to the classic Negroni in this workshop.".

We are based out of Miami and partner with both bars and liquor brands to present completely unique premium spirit and cocktail offerings for events and menu placements.