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Medford Gold rum, a pot-distilled, blackstrap molasses-based rum that’s fermented with wild New England yeast and aged in new charred American white oak barrels for up to three years. Rums aged three years, one year, and nine months are blended and bottled at 80 proof.via American Rum Report
Blackstrap molasses rum from Boston produced by Grand Ten Distillers and aged in charred fresh American oak barrels to fresh for my liking I prefer ex-bourbon or ex-sherry. It makes a wonderful rum and coke though
Tried the Medford Rum on a very sunny Sunday afternoon. It seems that the GrandTen Distilling in Boston are honouring the New England tradition with their own Medford Rum. They make it in small batches using blackstrap molasses in their copper pot still, with the spirit then maturing in charred American white oak barrels. The end result is a whisky like bottle and label design, whisky like color and smell test. I bet you in a blind test you would swear this is American Whisky, not dark aged rum.
While this rum isn't at all bad, it surely doesn't live up to the legacy of its namesake. Not much flavor there, not much body. Sadly, a forgettable experience.
They've been making pot-still rum in Boston for a few centuries. All that practice was well worth it. This Medford Rum (there's no "Gold" in the name, it's just Medford Rum) is made with pure blackstrap molasses, and the natural sweetness shines through. It's complemented nicely by a bit of pot-still funk and enough heat to scare off the tourists. You may want to let it breathe for a few minutes if you like your rum neat. As an added bonus, use this rum in place of the Jamaican component of your Mai-Tai. You will be pleasantly amazed.
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