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Old 05-09-2008, 09:30 PM   #1
Count Silvio
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Default Seven Fathoms Rum

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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.
Can't wait to get my hands on this one.
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Old 05-11-2008, 02:55 AM   #2
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Wow... sounds fascinating! I wonder if this company is just beginning their ageing or if they have some bottled already.
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Old 05-11-2008, 02:55 AM   #3
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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.
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Old 05-11-2008, 05:40 AM   #4
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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?

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Originally Posted by RumBarPhilly View Post
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.
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Old 05-11-2008, 01:04 PM   #5
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Now this is interesting. I will have to taste this one and learn more about it!
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Old 05-11-2008, 01:25 PM   #6
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Quote:
Originally Posted by RobertBurr View Post
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??
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Old 05-11-2008, 01:56 PM   #7
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Read my eclipse review but read it with a grain of salt.
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Old 05-11-2008, 04:48 PM   #8
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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.
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Old 05-11-2008, 05:04 PM   #9
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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?
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Old 05-11-2008, 07:47 PM   #10
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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.
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