Dead Reckoning: 10.5yo Barbados [FourSquare] Rum

DEAD RECKONING: BARBADOS [FourSquare] 10.5yo RUM

Independent Bottling by Dead Reckoning, located in Australia

1 of 164 bottles. 52% abv. Released in 2023

700ML

From the Company: This single cask, triple–matured, pure rum – no less than 10 and a half years old – is a mix of FourSquare pot and column distilled spirit – tropically matured in Barbados for 8 years in ex-bourbon then transported to Adelaide for “Australian dry ageing’. 8 months in a 60 year old Seppeltsfield Winery ex-Tawny cask  and then a further 22 months in a high-char ex-bourbon barrel to tame the tannins from the Tawny cask.

Nose: Lots of dark fruits – sultanas, berries, plumbs… plus vanilla and mixed peel. All draped with a wispy web of oak

Palate: Big mouthfeel powered by a lovely all over medium spiced which then gives way to caramel a-plenty. The tawny cask is pretty identifiable here –with the stewed fruits and biscuit spices. There’s also a pastry note there too, so the accumulative effect is like a Spicy Fruit Roll biscuit in a glass!

Finish: Nice and bold. Easily long enough to chat about it with your drinking buddy. Lots of stewed fruit, caramel, vanilla and a lingering spice that really warms.

About Dead Reckoning, the First Australian Independent Bottler of Rum:

DEAD RECKONING RUM DISTILLS JUSTIN BOSELEYʼS DECADES OF PASSION, EXPERIENCE AND LONG NIGHTS AT SEA INTO UNIQUE BLENDS AND SINGLE-CASK EXPRESSIONS OF THE RAREST RUMS THIS SIDE OF THE BERMUDA TRIANGLE.

From working the coal mines of Australia to working the decks of billionairesʼ mega-yachts, Justinʼs textured life eventually led him to the Caribbean, where he fell in love with rum and those who make (and drink) it. 

After importing rum into the country for over a decade, he founded Dead Reckoning, Australiaʼs first independent bottler. He sources rum from various producers around the world, paying special attention to distilleries in his neck of the woods (Australia, Fiji, Papau New Guinea, and others). He experiments with alternative cask finishes with most barrels undergoing a secondary aging process in Adelaide, Australia – a process heʼs dubbed as “Australian Dry-Aging,” due to the regionʼs uniquely dry climate.