New England Distilling Eight Bells Rum

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Size750mL Proof90 (45% ABV) *Please note that the ABV of this bottle may vary
This rum is distilled using direct-fire pot stills from molasses sourced from the Caribbean. It then spends at least 3 years in ex-bourbon barrels before being bottled at 90 proof.
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Availability & Returns

Note:  Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.

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About New England Distilling Eight Bells Rum

During the American Revolutionary War, the British Royal Navy imposed a blockade against American ports, which prevented the colonists-turned-revolutionaries from importing crucial supplies into the United States. As a result of the blockade, American distilleries, which had been distilling molasses imported from the Caribbean islands into rum, began distilling rye grains instead.

Following the war, the epicenter of the burgeoning American whiskey business was in Pennsylvania and Maryland. In the Mid-Atlantic region, distilleries made use of excess rye grains to craft rye whiskey, which was beloved throughout the young nation. In the 1850s, John Jacob Wight took the reins at a whiskey distillery near Baltimore. Wight, as any good Marylander would do, began producing Sherwood Rye Whiskey. The whiskey was such a hit that the U.S. Army began stockpiling it for medicinal purposes. The distillery thrived for decades until Prohibition closed its doors in 1920.

More than 90 years later, Ned Wight, John Jacob's great-great-great grandson, has resumed the family distilling tradition, crafting bourbon, rye, rum, as well as gin. Eight Bells Rum is a gold rum that is distilled from Caribbean molasses using direct-fire pot stills. It is aged in ex-bourbon barrels for at least 3 years before being bottled at 90 proof. Great for sipping or cocktails, the rum has notes of spice, vanilla, caramel, oak, and dried fruit.

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About Rum

Rum history allegedly started in the Carribiens in the 17th century when they started to ferment and distill molasses, a byproduct of sugar production. Most of the Rum is aged in oak or ex-wine casks, giving its color and flavor.

We distinguish between 4 different Rum categories, where white or unaged rum is mainly used in cocktails, while dark, spiced, and añejo (aged) rum are mostly enjoyed neat.

Check out our impressive selection of rums, find your new favorite in Top 10 rums, or explore The best gifts for rum drinkers.

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The nose is mineral with a touch of funky hogo. On the palate you'll find spice, vanilla, and caramel, culminating in a long and smooth finish with oak, figs, dried cherries, and hints of nuts.
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