Savory and sweet, a match made in heaven that winds through Southern cuisine like blood races through veins. In our Smoked Rum Vitae Spirits® Distillery has married pecan wood smoke with a rich cane juice and toasted oak infusion that melts our Virginian hearts. Enjoy it while it lasts. Smoked Rum is a limited release of small batches. Once the batch is gone, all that will be left is fond memories.
A rich flavorful rum that invokes memories of summer barbecues. A prominent sweet and smooth pecan wood smoke aroma emerges slowly from the glass, but explodes on the palate.
Tasting Notes
ADDITIONAL INFO
QUICK FACTS:
• Limited release Distiller’s Reserve series
• Flavored with pecan wood smoke
• Fermented from evaporated sugar cane juice
• 80 proof / 40% ABV
BATCH #1 DETAILS:
• Flavor: pecan wood smoked using a custom-modified Traeger smoker, heavy toast american oak, and a touch of evaporated cane juice
• Bottle Proof: 80 proof
• Production: 272 bottles @ 750 ml 28Aug19
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!
