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Hampden Estate, located in Jamaica’s Trelawny Parish, has been producing rum since the 1760’s.
Rum Fire is made from a blend of molasses and dunder, natural airborne yeast, then fermented in cedar vats for 10-14 days (most rums usually ferment for about 36 hours). This is a major component to the complex flavor profile. The addition of a dose of “dunder” from the “muck pit” helps lower pH, conserve liquid, provides yeast nutrients, and helps concentrates esters – an integral component indicative of the style that is Hampden Estate and Rum Fire through & through. This funked out fermentation takes place in a record-setting 18 open air Jamaican cedar casks. Clocking in at a traditional Jamaican 126-proof, and despite the name, this spirit is surprisingly elegant while possessing an undeniable intensity as well.