Saturday, October 31, 2009
Where The Rum Comes From pt. 6
People warned I may not find the odors of the distillery pleasant (in fact, nauseating), but there was absolutely nothing disagreeable in either the sweet, heady smell of the freshly crushed cane, its fermenting juices, or the very agreeable, faintly banana aroma of the (barely) finished product. After distillation, the rum's alcohol content is gauged by means of an antique (but ingenious) specific gravity scale, then adjusted to the desired proof with the addition of water. Of course samples are offered (you don't need more than a thimbleful of the Rivers Royale (75 -80%) over-proof to get the picture, or even of Rivers Rum, the slightly watered-down 69% version that's permissible for packing for your flight home. Even with that, this is pretty combustible stuff.
Distillery tour EC$5/$2USD p.p.
River Antoine Estate Distillery ( 473 442-7109; no website; email: firstname.lastname@example.org)