The Islay Rum Company - Islay Rum - Overproof

Volume: 0.7 litres | Alcohol content: 63% | Chill filtration: No | Colouring: No

Special Features:

Fermentation is central to Islay Rum Overproof. This bottling uses five fermented washes, each fermented for three to six weeks. Alongside commercial yeasts, the process uses wild yeasts, local bacterial cultures and aged dunder. This style of rum is produced only during the summer months, when warmer conditions support the development of the wild yeasts and bacteria that contribute to acid and ester formation. The rum is then distilled in a pot still with two retorts. Ben Inglis carefully selects portions from different distillations and blends them for bottling. This selection process can take several months before the desired balance is achieved. The clear rum combines pronounced ester notes with tropical fruit impressions.

The release comprises 840 bottles. Its ester content is 242.1 grams per hectolitre of pure alcohol. The rum is bottled at 63% ABV, without colouring or chill filtration. The red label features silver illustrations of the distillery.

Tasting Notes:

• Nose: Overripe banana and green apple lead the nose, accompanied by intense ester notes. Salty notes of brine and olives also emerge, alongside strawberries and other red berries. Mineral impressions recall stones, while dried grass, hay, candle wax and caramel round out the nose.
• Palate: Juicy pear combines with pronounced funky notes on the palate. The rum is powerful, with a dense texture. Brine and pepper bring savoury, spicy accents. Light notes of olive and banana accompany bread, coffee, marzipan and chocolate.
• Finish: Fruity impressions linger at length, while a lively ester note shapes the finish. The spice also remains clearly perceptible throughout the long finish.

Distillery/Bottler:

The Islay Rum Company operates in Port Ellen, between Kilnaughton Bay and Borraichill. Its distillery occupies the Old Lemonade Factory, a former lemonade factory built in the Art Deco style. Harold and George Hastie constructed the building. Its restoration was later undertaken by the local firm Hastie Construction, run by Scott Hastie, the grandson of one brother and great-nephew of the other.

The copper distillation equipment was designed by Head Distiller Ben Inglis and manufactured at Speyside Copper Works in Scotland. It combines a pot still with two retorts, allowing three successive distillation stages within a single run. The distillery uses entirely renewable electricity and a closed-loop cooling system to conserve water. It reuses a substantial proportion of its distillation residues in the next fermentation, saving water and heat energy while contributing to the intense flavour.

Facts: