Black Forest Spiced Rum

Volume: 0.5 litres | Alcohol content: 42% | Colouring: No

Special Features:

Spontaneous fermentation and six different casks shape this spiced rum from Gengenbach. It starts with sugar cane molasses from Paraguay, fermented without added cultured yeast. After fermentation, the molasses is left in open vessels for several more weeks. Wild yeasts and bacteria become active on the surface, contributing to its spicy aromas.

Fermentation is followed by double distillation in copper pot stills. The rum then matures for six years in six different casks, whose individual influences help shape its layered character. It is bottled at 42% alcohol and comes in a bottle containing 0.5 litres, without gift packaging.

Tasting Notes:

• Nose: The nose combines toffee with dried fruit, particularly raisins, and delicate pastries. Subtle bitter orange notes round out the bouquet.
• Palate: The rum is exceptionally soft on the palate, with well-balanced sweetness. Ripe banana and candied orange meet cinnamon, creating a layered flavour profile.
• Finish: Vanilla and caramel define the very long finish, lingering persistently.

Distillery/Bottler:

Blackforest is produced by WILD Schwarzwaldbrennerei & Weingut GmbH in Gengenbach. The Wild family has been distilling spirits, growing fruit and cultivating vines there since 1855. Under Franz Wild Senior, a move towards specialisation transformed the former mixed farming business into a company more closely focused on distilling.

Today, brothers Manuel, Maximilian and Lukas Wild help run the family business, each with clearly defined responsibilities: Manuel oversees winemaking and the wine cellar, Maximilian handles spirits production, and Lukas manages sales. For the spiced rum, the distillery's work begins with fermenting the molasses and distilling it in the Black Forest.

Facts: