It’s been a long time coming. Smooth barrel-aged rum made in Virginia from evaporated sugar cane juice by Vitae Spirits® Distillery. Our Distiller’s Reserve Rum gets it color and aromas from aging in a blend of bourbon and wine barrels. Enjoy it while it lasts. Distiller’s Reserve Rum is a limited release of small batches. Once the batch is gone, all that will be left is fond memories.
This rum is built to be a sipper with a splash of water or an ice cube. Elegant complex aromas that develop each time you revisit it the glass. Notable smokiness, toffee, chocolate, and floral notes keep evolving.
Tasting Notes
ADDITIONAL INFO
QUICK FACTS
• Limited release Distiller’s Reserve series
• Fermented from evaporated sugar cane juice
• Aged 2+ years in Cabernet Franc and Bourbon barrels
BATCH #1 DETAILS:
• Age: 2+ years in barrel
• Barrel Type: American white oak 59 gal. Cabernet Franc wine from Keswsick Vineyards 53 gal. 9 yr. Smooth Ambler Old Scout Bourbon
• Bottle Proof: 90 proof
• Barrel Proof: 128.66 proof
• Production: 641 bottles @ 750 ml 27May18
At Vitae Spirits we aim to redefine “terroir”. What makes our products unique isn’t solely the influence of the region’s physical environment, but also their place within a community. In one way or another each liquor made by Vitae Spirits strives to reflect a unique combination of influences from those that call central Virginia their home. For examples, take a look at our Golden Rum or Coffee Liqueur, or Damson Gin, or even our collaboration with the award winning botanical artist Lara Call Gastinger. It is all of these small contributions from a community that added together make Vitae Spirits products unique, not just the physical makeup of the ingredients, and it is through this uniqueness that patrons are drawn to visit the community; the only way to begin to grasp what makes a community special is to bathe in it and absorb it first-hand.
A former Professor of Microbiology at the University Of Virginia School Of Medicine, Ian has had a profound fascination for over twenty-five years for microbes and how they sculpt our macroscopic world. An experienced brewer, winemaker, cheesemaker, meat curer, kefir culturer, veggie pickler, wild mushroom forager, and infectious disease specialist, anything having to do with microbes turns him on; having trained at the Pasteur Institute of Paris, founded by the father of modern fermentation Louis Pasteur. With all of his experience constructing and running medical microbiological research laboratories under his belt, a deep involvement with his family’s wine businesses in Arizona, and a voracious appetite for luxury libations, for Ian distillation is a perfect match. Founding a distilled spirits enterprise gives life to so many aspects of his personality and training that it seems something akin to destiny; when the stars align you run with it!
