Doorlys 8 yo - new equipment

Volume: 0.7 litres | Alcohol content: 40%

Special Features:

Doorly's 8 Year Old brings together two distillation methods: the column still supplies the lighter rum components, while the pot still adds aromatic complexity. Fermented sugarcane molasses provides the base. The rums mature for at least eight years in American white oak ex-bourbon casks in the warehouses of Foursquare Distillery on Barbados.

This bottling combines a soft opening with a distinctly wood-led, slightly bitter finish. It contains 40% alcohol and comes in a bottle containing 0.7 litres, without gift packaging. The rum can be enjoyed neat, over ice or as a base for cocktails.

Tasting Notes:

• Nose: The nose is light and floral. Peach and ripe citrus mingle with an oily orange-peel note, underpinned by pale wood and vanilla. With air, the woody notes become more pronounced and the impression grows fuller and softer. Honey and coconut complement the vanilla.
• Palate: The soft opening brings coconut, followed by wood and vanilla. The texture remains light and fluid, while a slight alcoholic, spicy edge tingles on the tongue. Toasted oak adds an astringent sensation and leaves a slightly mineral impression.
• Finish: Bitter notes of toasted wood and orange peel linger on the finish.

Distillery/Bottler:

Doorly's belongs to the family business R.L. Seale & Company Limited, founded in 1926. Its Foursquare Distillery stands on Barbados on the site of a former sugar factory dating from the 17th century. Richard Seale carries on the family tradition in the fourth generation and, as Head Distiller and Master Blender, oversees the production and blending of the rums. For Doorly's, distillation, maturation, blending and bottling all take place on Barbados.

Foursquare combines traditional distillation methods with technical development. In 2022, Richard Seale described a new double-retort pot still whose development, undertaken with the University of Siena's research centre, incorporated improved copper surfaces. The still operates under vacuum, allowing lower distillation temperatures. This development forms part of the distillery's wider working practices.

Facts: