Ballast Point ages rum, then beer, then rum in the same barrel
The experiment: At Ballast Point, the search for flavor sometimes leads to uncharted territory. Four years ago, an utterance by Head Brewer/Distiller Yuseff Cherney—“I can’t wait for the day that we can fill our barrels with beer after we age our spirits”—was a thought that launched one such crazy quest.
We pride ourselves on the balanced flavors in our beers and the complex character of our spirits, but we had never tried blending those flavors.
The process: After aging Ballast Point Three Sheets Rum in a brand new White American Oak Barrel for two years, Cherney and Lead Brewer James Murray emptied the barrel and filled it with Victory at Sea, Ballast Point’s limited release Imperial Porter, to age for 1.5 years.
On June 6th, we emptied the barrel-aged Victory at Sea and that same day re-filled the barrel with Three Sheets Rum, which will age for two more years.
The result: a super-limited batch of barrel-aged Victory at Sea (we’ve tasted it and it’s killer), that we will release at select events throughout the fall and winter.
The future: two years from now, we’ll have 200 bottles of barrel-aged Three Sheets Rum from a barrel that aged rum and an Imperial Porter.
To talk to Yuseff Cherney more about our internal collaboration or find out where and when you can sample the barrel-aged Victory at Sea, contact Earl Kight, Director of Sales/Marketing, at 760-809-3350.
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