Rum of the day 23

J. Gow Rum takes its name from the infamous Orkney pirate John Gow. His short, violent career began in Amsterdam in the Netherlands and ended in Orkney. He was imprisoned, tried and hung. Not once, but twice, (after the rope snapped the first time) at London’s execution dock on the 11th of June 1725. While the name conjures up images of pirates, it also creates imagery of the brutal seas and rugged coastlines surrounding Orkney. J. Gow Rum is produced in Scotland, on Lamb Holm a tiny island (0.15 square miles). Home to the Italian Chapel and connected to mainland Orkney by the Churchill barriers. The distillery sits metres away from the sea. It may well be one of the smallest rum producing islands in the world.

All of J. Gow rum is made entirely in Orkney, from start to finish. High grade molasses is imported (unfortunately it’s hard to grow sugar cane in Orkney) and fermented for 5 – 14 days, in our temperature controlled 2000 litre fermenter and 2000 litre still. The rum is fermented to around 8% ABV which is then distilled in a stripping run to around 30% ABV. This stripped molasses wash (or low wine) is then returned to the still for a final spirit run. J. Gow produces a range of rum styles, using various fermentation techniques with different percentages of backset/dunder. Mainly focusing on heavier, more full bodied rums. Casks are laid down every year. Only releasing it when the team feels it’s ready, and tastes just right. Currently, J. Gow has a mixture of chestnut, virgin oak, ex bourbon, ex red wine, ex port and ex whisky casks resting at the warehouse.

Tasting notes:

A light golden colour, with a smooth rounded sweetness. Subtle citrus notes with warm undertones of stem ginger. Flavours of soft moist ginger cake with oatmeal and cinnamon cookies, and a long warming spice finish. A prominent rum flavour complimented with spices, rather than an overload of spices masking any hint of rum.