White Overproof Rum

• Traditional unaged, overproof Jamaican rum produced by the historic Hampden Estate in Trelawny, Jamaica
• Distilled from a blend of molasses, fermented sugarcane juice skimmings, dunder, and muck
• Molasses is fermented in cedar vats for 14–20 days using natural, airborne yeast
• Fermented cane juice skimmings are added to the molasses along with dunder from previous distillations and muck from dunder muck pits to provide additional yeast, lower pH, and conserve liquid
• Distilled in 5,000-liter copper pot stills
• 550 ppm ester count; Hampden Light Continental Flavored (HLCF) marque
• No added sugar, tannins, glycerin or other additives
• Underripe and overripe banana, grapefruit zest, custard apple, sea salt, grilled pork, and faint allspice arrive in waves of tropical euphoria on the nose; the palate is oily and dangerously sippable, with grilled plantain, clove, green papaya, ripe strawberry, overripe pineapple, and a tannic note like dried hibiscus; pink peppercorn, wood pulp, underripe banana, and charred marshmallow ride out the long finish which produces an umami-rich, moreish effect
• 63% ABV

Hampden Estate is one of the last remaining producers of dunder style rum which incorporates spent molasses from previous rum distillations. Dunder is responsible for the funkiest, most ester-heavy rums in the world, and its addition is a crucial contributor to the complex flavor profile displayed from nose to finish in Rum Fire. Whether sparingly incorporated into cocktails for a potent effect, or simply consumed one daiquiri at a time, this indispensable expression of a traditional 126-proof, unaged Jamaican rum is truly THE FIRE!

Tasting Notes

Rum Fire is a traditional unaged, overproof Jamaican rum produced by the legendary Hampden Estate in the parish of Trelawny, Jamaica. Hampden Estate is the last remaining producer of dunder style rum which incorporates spent molasses from previous rum distillations. Dunder produces the funkiest, most ester-heavy rums, and its addition is a major component to the complex flavor profile displayed from nose to finish in Rum Fire. Rum Fire begins with a blend of molasses, fermented sugarcane juice skimmings, dunder, and muck—pungent, fermented dunder cultivated in a muck pit—which is open-air fermented in cedar vats for 14–20 days using natural airborne yeast. The addition of dunder and muck helps lower pH, conserves liquid, provides nutrients to the yeast, and helps concentrate the esters indicative of Hampden Estate’s house style.

The resulting rum is bombastic and fiery while curiously approachable, providing one of the most complex displays of aroma and flavor a distillate can offer. Underripe and overripe banana, grapefruit zest, custard apple, sea salt, grilled pork, and faint allspice arrive in waves of tropical euphoria on the nose. The palate is oily and dangerously sippable, with grilled plantain, clove, green papaya, ripe strawberry, overripe pineapple, and a tannic note akin to dried hibiscus. Pink peppercorn, wood pulp, underripe banana, and charred marshmallow ride out the long finish which produces an umami-rich, moreish effect. Clocking in at the traditional Jamaican 126-proof with a mind-boggling ester count of 550 ppm, this rum is truly THE FIRE! 63% ABV.

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