Dead Reckoning The Black Pit Rum

Dead Reckoning The Black Pit Rum is best savored neat or with a single large ice cube to fully appreciate its complex flavors, though it can also shine in spirit-forward cocktails that showcase its rich character. This robust rum is ideal for sipping on cool autumn evenings, paired with dark chocolate desserts or hearty stews that complement its deep, smoky notes.

Nose: Rich molasses and ripe dark fruits dominate initially. Raisins, plums, and figs mingle with treacle and brown sugar. Oak spices emerge, bringing cinnamon, nutmeg, and a hint of clove. A subtle smoky note reminiscent of tobacco leaves lingers in the background. Layers of vanilla, caramel, and toasted nuts add complexity.

Palate: Full-bodied and intense. Dark chocolate and coffee notes hit first, followed by a wave of stewed fruits - prunes, blackberries, and overripe bananas. The oak influence is prominent, offering dry tannins and warm baking spices. Licorice and anise flavors develop mid-palate. A slight medicinal quality reminiscent of old leather and polished wood surfaces. The high ABV provides a pleasant warmth without overwhelming heat.

Finish: Long and evolving. The initial sweetness fades to a drier profile. Dark cocoa powder and espresso linger alongside charred oak. A subtle saltiness emerges, evoking memories of sea air. The spice notes build, leaving a pleasant tingle of black pepper and ginger on the tongue. A faint smokiness persists, intertwining with hints of tropical fruit that slowly fade.

Dead Reckoning The Black Pit Rum is a unique blend of spirits from three historic wooden stills at Guyana's Diamond Distillery, including the world's only commercially operating wooden Coffey still. After five years of tropical aging in Guyana, the rum undergoes a distinctive "double dose" of dry-aging in Australia, spending an additional two and a half years in both a South Australian Muscat cask and an ex-Makers Mark bourbon cask, resulting in a complex and richly flavored spirit.

• The Black Pit Rum gets its unique flavor from being aged in three different types of "wooden" stills - the world's only remaining commercially operating wooden stills, all located under one roof at the Diamond Distillery in Guyana. These stills are made from an incredibly hard and rot-resistant wood called Greenhart, which was used because refined metals like copper were too scarce and expensive in colonial Guyana.
• This rum's name pays homage to a treacherous area in the mid-Atlantic during World War II nicknamed "The Black Pit," where German U-boats had a deadly advantage over Allied ships due to lack of air cover. The rum's deep, dark color mirrors the ominous nature of its namesake.
• After initial aging in Guyana, The Black Pit Rum undergoes a unique "double dose" of dry-aging in Adelaide, Australia. It spends additional time in both a South Australian Muscat wine cask from Woodstock Winery and an ex-Maker's Mark bourbon cask, creating a complex flavor profile that marries tropical and New World influences.