Extra Noir

  • CMR

    CMR Coloumn distilled molasses rum

  • PDMH

    PDMH pot distilled high ester molasses rum

  • CAV

    CAV "pressing process"

  • 60DREXCRC

    60DREXCRC

  • EXtra Noir

    EXtra Noir

the story Extra noir rum

 

Extra Noir started many years ago and while it has used the same name the recipe has changed quite dramatically over the years. However, our aim has always been the same: to produce a rum that delivers a really standout long drink. This is designed to be mixed

As a rum & ginger of whatever your choice of mixer might be. Previously it was a blend of aged and unaged molasses rum plus around 3% aged cane rum. We add a sniff of distillers caramel to achieve consistency in colour and help with the mouthfeel.

However - that all changed as we discovered “pressed” rum.

You can check out the technical info on that plus some really geeky stuff from the guys that make the kit - but as we discovered Hydrodynamic Cavitation and continued experimenting we have again changed this recipe. Still our aim remained the same - to produce a rum that really stood out as a long drink.

the stages of extra noir

 

CMR - so it starts with a high strength distillation of molasses. Our molasses come from across the Indian Ocean - we are not trying to be obscure - but you wouldn’t believe how hard it is to get consistent amazing molasses! As a result - we chase quality opposed to consistent source. This is because once we start to distill up to 94% ABV - technique and process drive the end result more than source of fermentable sugars. We aim to produce a rum at this stage that is very light in flavour and a great base to work from.

PDMH - so we don’t produce this funk ourselves - this contract produced element is made to our own very specific flavour profile and is full of crazy flavours. This high ester rum is the first addition. We add only 0.5% and 1% PDMH at 65% ABV CMR rum.

Extra Noir is a blend of two “pressed” rums at a ratio of 1/3 and 2/3.

For the component entering at 1/3 of the blend, we take relatively large chunks of wood chip sourced from Tonnelerie Bossuet and in a 1,000L tank add 60 g/L to 65% ABV rum with 1% PDMH. This soaking takes places over 2 hours and is the source of the majority of the colour. This rum is then very roughly filtered through 10 microns to just remove the wood. Then we cavitate this rum during 6 hours to smoothen and integrate its components.

For the second component entering at 2/3 of the blend, we add the ex-bourbon white american oak fines, from River Drive Cooperage & Millwork, at a ratio of 16.5g/L in a 1,000L tank at 65% ABV rum with 0.5% PDMH and let everything soak for 7 days. Once its soaking time is finished, we filter it at 10 microns to get the wood fines out and finally run the cavitation for 6 hours.

From there, we create the blend with these two components and allow it to rest at 65% ABV for a period of 60 days in 2nd fill French oak casks that had cane rum for about 10 years.

Once rested, we take the rum out, bring its ABV to bottling strength of 43% and adjust its color using a touch of distillers caramel at 0.7ml/L. This is just enough to keep a consistent colour from batch to batch without compromising its natural mouth feel. None of our rums are chill-filtered and we add no sugar to Extra Noir.

As always - if you would like more technical information please feel free to reach out directly to our blender on steven@takamaka.sc