Dogfish Head Barrel Honey Rum

A twist on our local favorite

“We got our start in 2002 initially distilling off-centered rums, using Rehoboth’s connection to the coast as inspiration for a great sipping rum. Over the years the hands-down local favorite has been our Brown Honey Rum, subtly sweet and smooth sipping rum. Barrel Honey Rum is an evolution of this original favorite, distilled in a manner which celebrates the unique Dogfish Head ingredients & process” – Dogfish Head founder & president Sam Calagione

How it’s Made

It all starts in the Brewhouse, right alongside our off-centered ales. Unlike Analog Vodka which uses 2-row barley as its sugar source, rum must be made from cane sugars. We choose Grade A fancy molasses as our sugar source. We like molasses rather than cane juice or table sugar because it results in a richer rum spirit, better suited for aging. On the way to the cellars we add our proprietary ‘Doggie’ yeast – we chose this because the yeast imparts fruity esters, which add a ripe banana character.

In the distillery, Head Distiller Graham Hamblett runs the wash through our 500-gallon copper pot still. The alcohol is stripped, and out comes 80-proof low wine. He then runs the low wine through its spirit run on the same pot still, cutting out the heads and tails to capture the hearts, the cleanest part of the spirit. The rum is proofed down to barrels strength (~110 proof) and we age it in new #3 char American oak Barrels.

Once the distiller determines the spirit is ready, we dump the barrels into a tank proof down with water to bottle strength (80 proof), add a touch of honey and then bottle.