Small batch #2 2023
Caol Ila #xxxx
Age : X years old
Cask Number :
Cask type : XXX
Rum mark : XXX
Ester level : xxx gr/laap
Filled : xx/xx/xxx
Bottled : xx/xx/xxxx
Number of bottles : xx
Cask strength : xx % ABV
Distinctive and trademark smoke notes on the nose. Evocative of a sea part of a low tide. Charcoal-like beach. barbeccue. The smell of an extinguished wood hearth in the morning.
The rich woody smoke carries on to the plate. Earthly, rugged and reminiscent of the harbour-side. A beach barbecue of flavours, with some delicious lemon juice poured over grilled sardines.
Surprisingly gentle and ordered, with fading oily smoke and burned and orange pith.
About the distillery
Monymusk Distillery / Clarendon Distillery
Region: Clarendon Parish
Address: Lionel Town, Jamaica
Distillation equipement : 2 pot stills & 1 column still
Capacity: estimated at 12-14 million litres of pure alcohol / year
Monymusk (also called Clarendon) distillery is an active rum distillery built in 1949 in Lionel Town in the south of Jamaica and owned by National Rum of Jamaica. The distillery produces circa 12 million litres of pure alcohol per year of which 9 million litres are made with its column still and 3 million litres with its pot stills. The production facility is composed of two buildings built at different times. The oldest one holds two double-retort pot stills of 20,000 litres (5,300 gallons) and 25,000 litres (6,600 gallons) connected to their respective fermentation oak tanks and producing a spirit of about 85% ABV. The most recent facility built in 2009 and partly financed by the European Union, accommodates a triple column still producing a spirit lighter in aromatic compounds up to 96% ABV. This column still made spirit is mainly used for blends and liqueurs because of its cleanliness and more neutral profile. Hence, we prefer to focus on pot still made rums with Rest & Be Thankful.
Monymusk offers two different styles of pot still rums: light and heavy. Both rums styles are made from molasses, a mix of sugarcane juice, bagasse (among others sugarcane fibres left post pressing). The main difference lies in the fermentation time which is fairly short for the light style – 2 to 3 days- and much longer for the heavier style – 2 to 4 weeks-. Multiple marks/marques exist defining exact production specifications, a bit like a cuisine recipe.