Devils Point Rum
Devils Point Rum is the creation of three friends with different backgrounds; one bartender, one brewer and one distiller. Merging together, the three have set out on a mission to bring a new range of rums to the market that feature a Scottish cask backbone and Caribbean fermentation techniques. Based at the Deeside Distillery, Devils Point fully ferment, distil and age on-site with the use of a variety of casks from their Cooper in Kieth, Scotland.
Going forward, Devils Point aim to help really drive the Scottish rum sector and push the boundaries of Scottish rum, continuing to produce premier casks rums along the way.
With such specialist production techniques, the three friends from Aberdeenshire will only be releasing single casks as and when they are ready. With no diluting or blending processes involved, you can expect premium rums that will be fairly rare but well worth the wait.
Sticking to their local roots, Devils Point have decided to roll with the plan of ageing their rum like many whisky brands associated with their hometown. Production starts with molasses which is fermented with the aim of creating a high ester count, giving the wash more ‘funk and flavour’. This is then boosted using dunder grown on-site, before being double pot distilled and barrelled at 60% ABV into a variety of casks which are sourced from Oakwood Cooperage in Keith.
Devils Point are currently producing their rums in ex-oloroso sherry and virgin American casks, with plans to experiment with many more styles in the pipeline. “After tasing the single casks, we know this is the way we want to proceed as they are unlike anything else I have tried in the rum sector.” Ryan Rhodes, Devils Point Rum.
Devils Point – Aged Blend 38%
Devils Point – Single Oloroso Cask 59%
Devils Point – Single Virgin Oak Cask 58%
Devils Point – Coffee Rum Liqueur
Review Devils Point Rum
Had this up in Scotland! Pretty good, would recommend
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