Hurricane Season

The challenge of getting rum down and returning it to the surface before the next tropical tormentor traipses through. Here we are, eyeing reports from sailors and meteorologists alike, divining the precise timing needed to get our bounty out there… and then doing it all over again to reclaim it after Davy Jones has had his fun with it.

The trick is to barrel it as close to the dive day as possible so you don’t get too many big atmospheric changes once the cork has gone in. We want to cask up the rum and drop it right away so the whole aging process happens underwater rather than getting in a few days sitting in the lab waiting for the weather to clear. Usually you can get away with a few days on shore before the dunk with darker stuff like the Seagroni and the Mai Tai blend, but Diamond and agricoles want to go into the water right away.

We’ve had good luck with our timing so far, we only had one batch that needed to stay under for an extra week while we were stuck on land. We had two barrels down that time and one came back in great shape but the second, carrying an ambitious agave cocktail exploded under the waves. We’ve still got the barrel shards which will make a great decoration for the bar, but we lost a lot of juice on that one.