Seven Fathoms Rum

[Count Silvio]

Seven Fathoms is a new small batch premium rum from George Town, Grand Cayman. It is made entirely from locally grown and pressed sugar cane. It is also the first distilled spirit made locally in the Cayman Islands and will not initially be available anywhere else.

What makes this rum so special is the unique aging process that takes place underwater, seven fathoms deep to be exact (12.8 meters, 42 feet). This aging technique has previously been used to age wines, but this is the first time that rum has been aged in this fashion.

“By aging our spirits underwater, we are able to take advantage of the kinetic properties of the ocean tides and currents to create a very unique flavour profile and a remarkably smooth rum”

Read more. (http://www.refinedvices.com/Rum-From-Seven-Fathoms-Deep)


Can't wait to get my hands on this one.

[RumBarPhilly]

Wow... sounds fascinating! I wonder if this company is just beginning their ageing or if they have some bottled already.

[RobertBurr]

Somebody bring some back from Georgetown. It's going to be interesting to test this "underwater rum."

I once saw a freighter go aground offshore Miami. It was full of containers. Three of them fell off in about 50 feet of water and busted open. They contained office equipment, cigarettes and liquor -- Southern Comfort, Tanqueray Gin and Mount Gay Eclipse Rum. We grabbed our scuba gear and headed out...

We left the Southern Comfort on the sandy bottom, gathered up some gin and rum in net bags and took our booty back to the boat. Unfortunately, 50 feet (about 3 atmospheres) of pressure was enough to compromise the integrity of the bottles and the rum was decidedly salty. Yuck. So much for our "50 Foot Rum."

The salty flavor actually enhance the taste of the gin.

[Count Silvio]

I bet you felt like a real treasure hunter there for a while Robert :). So at 50 feet some water actually got in to the sealed bottles? Got any pictures of this event?

Wow... sounds fascinating! I wonder if this company is just beginning their ageing or if they have some bottled already.

Yes they have bottled already, just click the thumbnail on my website for bottle pictures. They are also waiting for BATF label approval.

[Hank Koestner]

Now this is interesting. I will have to taste this one and learn more about it!

[Tiare]

I once saw a freighter go aground offshore Miami. It was full of containers. Three of them fell off in about 50 feet of water and busted open. They contained office equipment, cigarettes and liquor -- Southern Comfort, Tanqueray Gin and Mount Gay Eclipse Rum. We grabbed our scuba gear and headed out...

We left the Southern Comfort on the sandy bottom, gathered up some gin and rum in net bags and took our booty back to the boat. Unfortunately, 50 feet (about 3 atmospheres) of pressure was enough to compromise the integrity of the bottles and the rum was decidedly salty. Yuck. So much for our "50 Foot Rum."

The salty flavor actually enhance the taste of the gin.

Absolutely fascinating! what an adventure..i wonder how this rum tastes??

[Count Silvio]

Read my eclipse review but read it with a grain of salt. :p

[Lew Barrett]

My first thought is that, if the aging occurs at any depth, any significant differences might be attributable to the increase in pressure, assuming the bottles aren't compromised as Rob's were. Sort of like the high altitude aging of Zacapa, but in reverse? Logic would say it can't really be the water; you don't want it in there in the first place, I'd think.

[RobertBurr]

It's certainly an interesting theory. We'll know soon enough if the rum is unique and remarkable. If so, with all those scuba divers in the Caymans, how will they guard their "stash" from aqualung pirates?

[Edward Hamilton]

Since part of the aging process is oxidation, aging without air on the outside of the barrel appears to be suspicious. Another problem with aging rum at any depth in salt water is the fact that rum barrels float. Alcohol is lighter than water and oak floats so unless the barrels were tied down they would float away.

I don't want to sound too skeptical so I'll withhold judgment until I taste this one. I've recovered a couple of rum barrels from the ocean, fortunately both of these barrels weren't in the water long enough for the salt to penetrate the rum. A little salt wouldn't be too bad but I wouldn't want too much salt water in my rum.

[Rum Runner]

I am all in favour of these good chaps producing a rum made in the Caymans.

Their marketing angle is also most seductive...I at first, might think of traditional round oak barrels lolling about the ocean bottom.

Then again, I might think of what amounts to an oak "fish trap" filled about 70% full which they have managed to hermetically seal and anchor to the bottom, whilst keeping a keen eye on the marker buoy.

The proof shall be in the pudding as they say. I am willing to be pleasantly surprised.

[Count Silvio]

Since part of the aging process is oxidation, aging without air on the outside of the barrel appears to be suspicious. Another problem with aging rum at any depth in salt water is the fact that rum barrels float. Alcohol is lighter than water and oak floats so unless the barrels were tied down they would float away.

I don't want to sound too skeptical so I'll withhold judgment until I taste this one. I've recovered a couple of rum barrels from the ocean, fortunately both of these barrels weren't in the water long enough for the salt to penetrate the rum. A little salt wouldn't be too bad but I wouldn't want too much salt water in my rum.

Note the part about special containers. These special containers prevent from too much salt getting in. These barrels only spend a few months underwater.

[Lew Barrett]

Kelt's story (cognac) is that they ship the barrels around at sea while aging. I don't know what their theory is. Perhaps it's to do with all the sloshing in the barrel, or extended exposure to salt air, but I do like their cognac assuming I can't find any cheap rum to drink instead!

Added: By the way, seven fathoms is 42 feet. Can we assume that's the depth this rum "sinks to?"

[Count Silvio]

Added: By the way, seven fathoms is 42 feet. Can we assume that's the depth this rum "sinks to?"

Yes, thats the depth as written in the article. :)


What makes this rum so special is the unique aging process that takes place underwater, seven fathoms deep to be exact (12.8 meters, 42 feet).

[Edward Hamilton]

Kelt's story (cognac) is that they ship the barrels around at sea while aging. I don't know what their theory is. Perhaps it's to do with all the sloshing in the barrel, or extended exposure to salt air, but I do like their cognac assuming I can't find any cheap rum to drink instead!

Added: By the way, seven fathoms is 42 feet. Can we assume that's the depth this rum "sinks to?"

Carriacou is a small island north of Grenada. Since there is little to do ashore, Carriacou men are some of the best seamen in the islands. Shipbuilding is an art there and Carriacou sailors move a lot of the freight in the Windward islands. Captains moving rum from Trinidad to St Barths, a duty free port, allowed the cargo to moved elsewhere at a lower cost than directly from Trinidad to say Grenada. Successful captains often kept a barrel or two of rum on board for a few trips during which the contents are constantly stirred increasing the contact between the liquid and the wood. Shipping barrels of spirits on board large ships wouldn't have as great as an effect but it would be better than sitting in a warehouse.

[TheRumelier]

I was lucky enough to get a bottle of Seven Fathoms rum recently. It has a very different taste from most other rums. I couln't really figure out what it reminded me of. I let a few other people try it aswell, and they said the same thing. However a great concept that certainly got all our attention!!
Go to http://www.therumelier.com/id62.html to read more.

[forrest]

Since part of the aging process is oxidation, aging without air on the outside of the barrel appears to be suspicious. Another problem with aging rum at any depth in salt water is the fact that rum barrels float. Alcohol is lighter than water and oak floats so unless the barrels were tied down they would float away.

i'm going to side with Ed on this, and reserve judgment.
Also, another very important aspect of aging is temperature variance.
Even at 7 fathoms the temperature is much more stable than on the ground.