Maverick Distilling intros Samuel Maverick Barrel-Aged Rum

Maverick Distilling is releasing the first rum aged in its subterranean bank vault, Samuel Maverick Barrel Aged Rum. This new addition to the distillery’s spirits lineup is made with Samuel Maverick’s previously released, highly-rated White Rum, aged in barrels previously used to age whiskey. Samuel Maverick Barrel Aged Rum is now available for purchase at the distillery in downtown San Antonio, Texas, and from the Maverick Distilling website with shipping to more than 40 states in the U.S.

Samuel Maverick Barrel Aged Rum is made with cane sugar and unsulphured molasses that are fermented in-house. The cane sugar is imported Colombian Panela, a raw sugar created by boiling down and evaporating the cane juice. This American-made rum is distilled on Maverick Distilling’s hybrid copper pot still and column still and then charcoal-filtered for a smooth and round mouthfeel, while retaining the original character of the Panela sugar.

Samuel Maverick Barrel Aged Rum gets its unique flavor from aging for 3 years and ten months inside a Maverick Whiskey cask. This rum aged in a 30-gallon charred oak whiskey barrel where it matured within the thick walls of the subterranean bank vault at Maverick Distilling.

“Rum was first brought to Texas from the Caribbean by Spanish colonists in the 16th century and was enjoyed by the defenders of the Alamo,” says Dr. Kenneth Maverick, founder of Maverick Distilling. “Our white rum was awarded 93 points by Wine Spectator for Best Buy Craft Rum. We took the recipe for that original rum we produced and placed it into one of our whiskey barrels to age.”

Over the last decade, the U.S. craft spirits industry has seen a surge in rum production with an increasing number of craft distilleries joining the market. Traditionally, rum is associated with Caribbean regions, but American distillers are putting their own spin on the spirit, making a diverse range of styles from light, white rums to rich, dark, and spiced varieties. Distillers are experimenting with small-batch processes, aging techniques, and unique flavor profiles, pushing the boundaries of traditional rum making. Many American distillers age their rum in bourbon barrels, which imparts unique characteristics like vanilla, caramel, and oak notes. According to writer/editor Kyle Swartz of Beverage Dynamics, there is currently a growing demand for high-end and limited-edition rums, particularly aged varieties.