Argh Matey. Get yer sailing vessel and sail for the Antelope Island Archipelago! Bring yer 3 year barrel rested rum for this voyage. Millions of birds congregate along the shores surrounding the island, offering unparalleled opportunities for birding, and perhaps you’ll find treasure at the Fielding Garr Ranch.
Antelope Island Red is unique as a barreled aged rum. After we’ve made our Premium award winning Antelope Island White Rum, we store it in a used Cabernet wine cask specially prepared for us by Steve Robertson at Hells Canyon Winery in Idaho. This rum has a color both red from the wine and brown from the barrel as the spirit works its way through the wine and into the wood, extracting rich vanillin and wine esters on the way out.
Plantation slaves first discovered that molasses, a by-product of the sugar refining process, fermented into alcohol. Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests that these rums first originated on the island of Barbados… Antelope Island provides the local inspiration for our island rum. (And by the way, we even have a parrot.)
As you sail for Antelope Island, in the Southern part of the Great Salt Lake, watch for natural fresh-water springs and a land-bridge that emerges when the lake is extremely low! Land ho! The island a natural refuge for all sorts of wildlife including bighorn sheep, mule deer, pronghorn antelope, coyote and the state bird, the California seagull.
Blending green sugarcane and the highest quality molasses, both from Lula-Westfield in Plaincourtville, Louisianna, and artfully proofing with our artesian water sets our flavors apart from all others. Adding in the esters and vanillin from 2 years resting in Cabernet barrels adds complexity not found in other aged rums.
The same water that falls on Utah ski resorts as "The Greatest Snow on Earth" flows into the distillery's Artesian Well and into Dented Brick Distillery Spirits. Easily trace the Artesian well water piping throughout the distillery from the well head to the tanks, then taste the unique flavor profiles crafted from this pure mineral rich water source.
Firmly rooted in the tradition of the finest rums, we mash, ferment, and distill on site using only the highest quality ingredients - organic sugar cane, rich molasses, aromatic yeast, and pure Artesian water.
Make sure you have a clean palate (your mouth). Common palate cleansers are bread or unsalted crackers.
The first thing to look for when tasting a new rum is what it looks like. Take note of its color, is it clear or cloudy, light, golden or dark – this can help prepare your brain for what is about to come next.
Commonly referred to as “nosing” this is where you sniff the rum to soak in those delicious aromas. Short quick sniffs are best to capture different aromas. You have about 7 seconds before your nose gives up and stops noticing things so try and identify things quickly.
The first sip is always a bit of a shock to the tongue, so take a small sip to get the light burn out of the way so you can then focus on the flavors.
Take a second, slower sip and let the rum float around your mouth and the vapors float into your nose to identify more aromas. Here you want to look for sweetness, bitterness and spiciness & acidity. Make a note of what you observe.
Next, take another sip and pay attention to the consistency or the rum, is it smooth, light, thick? Does the flavor intensify or stay the same? Compare this to what you noticed in The View above.
Swallow the rum and pay attention to the after taste. How quickly does it fade away? Do more flavors present themselves, do other flavors disappear.