Instructions for first time use

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Noel Barber
5 years ago
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2 Instructions for first time use Takamaka Rum welcomes you to an innovative and exciting Rum experience. In your possession is a Handmade 1L new American White Oak Barrel with medium char on the inside, and our 69% Overproof White Rum straight from the Seychelles. You re about to age the spirit of paradise right in your home. PLEASE FOLLOW INSTRUCTIONS CAREFULLY THE BOOK CAN ALSO BE DOWNLOADED AT TAKAMAKARUM.COM/BARREL

3 BUNG BUNG HOLE Your barrel comes complete with a wooden Stand, Spigot & Bung. See below for a description of the parts of your barrel and more info on how to get started: BARREL STAND - The ideal position for aging is to keep your barrel horizontal, use the provided wooden stand to keep your barrel comfortable. THE SPIGOT - Is the small wooden tap used for fluidcontrol. You ll need this to enjoy your beautiful creation when it s ready for consumption. SPIGOT HOLE BARREL STAND SPIGOT SPIGOT HOLE - This is a hole on the barrel face positioned exactly below the engraved brand logo. Put the spigot in here and lock it before filling. BUNG - The bung is the wooden cork used to shut the bung hole. This keeps unwanted air or materials from entering the barrel while your rum is ageing. BUNG HOLE - The bung hole is situated on the center part of the barrels belly. This is where you ll pour liquids & spices into the barrel.

Curing the barrel! Your American White Oak barrel was made just for you. SINCE IT S NEVER BEEN USED BEFORE, IT NEEDS TO BE CURED BEFORE THE MAGIC BEGINS.

4 Curing the barrel! Your American White Oak barrel was made just for you. SINCE IT S NEVER BEEN USED BEFORE, IT NEEDS TO BE CURED BEFORE THE MAGIC BEGINS. To cure the barrel, simply fill it to the top with water. This will cause the barrel to swell and seal any potential leakages. Similar to a wooden boat after a long rest at the docks, we need to ensure no water could leak through our vessel.

5 Follow these 5 steps & you ll be cured in no time Fill your barrel with hot water and rinse at least three to four times. This helps to remove any pieces of wood that may have splintered off during the drilling of the spigot and bung holes. The water may show a slightly dark hue after the first rinse. This is because your barrel has been medium charred on the inside. It should be clear after 3-4 rinses. Insert the spigot into the spigot hole, which is located below the engraved brand logo Tighten by hand to secure. DO NOT ATTEMPT TO HIT IT WITH AN OBJECT TO TIGHTEN Fill your barrel again with hot water and leave it for a minimum of 24 hours so that it swells up. (Do not insert the bung during this process). If the barrel is leaking after 24 hours are up, fill it again with warm water and leave it until the leaking stops. The barrel should be cured and ready to age in as little as one to five days! Now, we re ready to test the spigot. Turn the spigot lever from 180 degrees to 90 degrees. This will put it in the ON position. Drain a small amount of liquid from the barrel through the spigot. If liquid is flowing, the spigot has passed the test! 5. Once your barrel is completely drained, leave it to air dry for a maximum of 4 hours. Now that your barrel is cured, it s time to get ageing!

Ageing your Takamaka Rum Make sure your spigot is turned back to the 180 degree OFF position. Grab your bottle of Takamaka 69 Overproof rum and pour it in into the bung hole of your barrel.

6 Ageing your Takamaka Rum Make sure your spigot is turned back to the 180 degree OFF position. Grab your bottle of Takamaka 69 Overproof rum and pour it in into the bung hole of your barrel. Revel in the magic as the Oak Barrel and luxurious Takamaka rum meet for the first time. Expect some displacement of spirit after you insert the bung into the hole. Now, all you have to do is sit back, relax and let the ageing begin!

7 What will happen with the Rum during the aging process? Takamaka 69 Overproof White Rum is a clear spirit, so once ageing begins the rum will take on color from the inside of the barrel. Rum is best aged at an ABV of between 60% and 70%. As a result, the appearance will take on a golden hue along with aromas of caramelized vanilla, dried fruits, nuts and woody notes.all of which will intensify the longer the rum is kept in the barrel. As your barrel is being used for the first time, the integration between the spirit and the wood will happen quickly. We recommend that you taste your rum after 14 days of ageing. If it s not to your taste, carry on ageing and tasting every 4 to 7 days until you re satisfied. To taste the rum, the bung has to be removed and the spigot tap turned to the ON position. This will ensure your rum flows out smoothly. Once you re happy with the rum, decanter your rum into a glass bottle. You may also dilute the alcohol down to 43% or higher depending on your preference. Congratulations! You ve created your own masterpiece made with ingredients from the other side of the rum world. Your finished rum can be enjoyed right away with a cocktail of your choice, or stored indefinitely.

8 What becomes of your barrel after the first batch is complete? You are now in possession of a Rum Seasoned (Second fill) American White Oak Barrel. The barrel has taken on some of the notes of Takamaka rum. The next batch of rum that you age should vary slightly in terms of integration and flavour profile. If you re not ready to start ageing a second batch right away, make sure you fill the barrel entirely with water and store it this way until you are ready to commence your second fill. This prevents it from leaking and from drying up.

Recipe: 1 Liter of Takamaka 69 Overproof Rum 1 Tablespoon

9 If you want to experiment with your second fill, see below for an easy recipe we put together just for you! Recipe: 1 Liter of Takamaka 69 Overproof Rum 1 Tablespoon brown sugar Half of a vanilla pod cut into one inch pieces 5 pieces of dried Cloves

10 Directions Pour the Takamaka Rum into a glass container 1 Liter or larger in size. Add a full Tablespoon of brown sugar and stir into the rum until completely dissolved. Set aside. Take the cloves and gently crack them open one by one. Then, add them into the bung hole of the empty barrel. Lastly, funnel in the prepped rum and seal the barrel with the bung. Leave to age for 20 days. Then, taste, pour and enjoy, or continue ageing until it you re happy with the flavour profile of your Rum. During these 20 days, check on the barrel once every four days. You may need to shake or reposition the barrel to homogenize the flavors. Cut a vanilla bean in half and put one half aside. Take the remaining half and cut it into one inch thick pieces. Add them to barrel.

11 Note Should you wish to omit the sugar in this recipe, your yield will produce a dryer spice finish. Should you wish to add more sugar, add it in half tablespoon intervals. Once it dissolves, taste, and proceed to add more until you re happy.

12 Barrel care and storage If you do not plan to immediately use the barrel again after your first batch, it must be stored full of water. Be sure to drain & replace the water once a month in order to keep the barrel clean and free of mold. The storage process will ensure that the barrel does not dry out and create leaks. Should you forget to store you barrel with water, then you can try to re-cure it.

13 We re glad you decided to join us in this exciting Rum concept! From our home in the Seychelles to yours, cheers!

Barrel Use and Maintenance

Barrel Use and Maintenance Congratulations on the purchase of your new Longhorn Barrel! We pride ourselves in handcrafting the finest American White Oak barrels. With proper use and upkeep, our barrels