working title collection: Two Plus Two Rum Blend

Starting with 100% organic molasses, this rum was fermented with a champagne yeast and distilled in our copper pot still. It was first aged in charred, new American oak barrels for eight months then finished for three and a half years in ex-apple brandy and ex-white wine barrels. In an inversion of our second Working Title release, it is then blended at a ratio of 30% white wine to 70% apple brandy barrel aging.