Classification: Blend of Rye and Rum Finished in Used Bourbon Barrels
Company: Rolling Fork Spirits
Distillery: Sourced from MGP, Foursquare, and undisclosed rum distilleries in Jamaica and Dominican Republic
Release Date: February 2023
Mashbill: 85% Rum (Blend of Foursquare Distillery, Undisclosed Jamaican & Dominican Republic Rum), 15% MGP Rye (95% Rye, 5% Malted Barley)
Color: Light Gold
MSRP: $55 (2023)
Molasses | Fennel | Maple sugar candy | Raisin | Earthy undertone | Rich rum influence | Punchy
Molasses | Brown sugar | Graham cracker | Maple syrup | Hint of oak | Allspice | Heavy mouthfeel | Rum dominates
Flash of spice that quickly turns to persistent heat | Molasses | Rum | Anise | Seasoned oak | Light caramel | Long & sweet
Foursquare Rum dominates this rich, punchy blend of rum and rye finished in an ex-William Larue Weller barrel.
Jordan Morris and Turner Wathen set out on a journey to bring unadulterated rums to the American market. Once imported, they barrel finish them in used sherry or bourbon casks to add their own fingerprint. They had just spent six months finishing a 12 year old rum from Trinidad in bourbon casks when a warehouse worker transferring it to a steel tank, didn’t realize the tank still contained 5 year old MGP rye whiskey. This fortuitous union of rum and rye resulted in a product the friends never planned on, but that they are now shaping their company around.
The blend starts off punchy on the nose, with scents of rich rum, molasses, raisin, fennel, and maple sugar candy over an earthy undertone. Rum dominates into the palate, which has a heavy mouthfeel and adds hints of oak, allspice, brown sugar, and graham cracker. A flash of spice quickly transitions to heat on the finish, which is long and sweet.
I’m a fan of Foursquare Rum, and this release feels dominated by its base Foursquare component which isn’t necessarily a bad thing. While I wouldn’t describe it as refined, somehow everything works. It drinks a bit higher than its proof, and offers just a slight amount of additional layers of complexity most likely brought out by its base rye component and ex-William Larue Weller barrel finishing. By that same measure, however, the blend’s complexity on paper: blending in rye, various rums, and then finishing in a well-known and highly regarded ex-bourbon barrel, yields less complexity in the finished product than I expected. Those who enjoy rich, high proof rum with a bit of heat will find a lot to like. However, those seeking more prominent rye and bourbon flavors will not find what they’re looking for with this release.