Barrel-Aging Rum


Port Essence (2 Weeks)

By beginning with a Port Essence cure, you’ll be able to achieve rich and mellow fruity tones while combing an elegant and smooth experience to your oak notes.

When doing a seasoning cure, we want to add 1 cup of water for every 20 ml of essence. To complete our Port Essence Cure, add one 20 ml bottle of port essence and 1 cup of water to your barrel. Allow your barrel to cure for 2 weeks, rotating once a week.

Photo of a glass of port


Bacardi Black (5 weeks)

Kick of your first batch with a white or dark rum. After 3 or 4 weeks you’ve flavoured your barrel with beautiful sugar cane or molasses notes that will come through in your next batch.

Black Bacardi logo painted on rustic weathered wood


Berzerk Coffee (3-4 weeks)

Here is a special treat, by using our 5:1 coffee concentrate, you’ll be able to age your cold brew coffees this summer while also imparting delicious, robust coffee flavour into your wood. Grab our Berzerk Coffee Concentrate here. Once you’ve completed aging your coffee concentrate, enjoy it as an alcoholic or non-alcoholic specialty coffee, or as a refreshing cold brew.

Add 1L Berzerk Coffee Concentrate into your barrel and allow to age for 3-4 weeks.

Berzerk Coffee Concentrate


Black Seal (8 weeks)

Black Seal also known as Goslings Rum has been around since the middle of the 19th century. The raw materials come Jamaica, Barbados and Trinidad and Tobago where the sugar cane grows.

It’s known for its dark, sweet and cooked fruits along with herbaceous spice and crisp finish. Now that’ve you’ve aged beautiful batches with lots of characteristics, you’ll have a delicious sugarcane coffee finish that is to die for.

Bottles of Goslings Black Seal Rum


Monkey Shoulder (7 weeks)

We know we promised a rum guide but now we’re going to throw you for a loop by aging a batch of Monkey Shoulder blended scotch will have a lovely sugar can finish with a lot of spice notes with a nice pick-me-up towards the end.