DEAD RECKONING
In navigation, dead reckoning is the process of calculating current position of some moving object by using a previously determined position, or fix, by using estimations of speed, heading direction and course over elapsed time

A sextant is a doubly reflecting navigation instrument that measures the angular distance between two visible objects. The primary use of a sextant is to measure the angle between an astronomical object and the horizon for the purposes of celestial navigation.

‘The Sextant’ Rum Release is a step back in maritime history, a masterful blend of four offerings from Justin’s favourite distilleries. A well balanced mix of rums from arguably some of the finest distilleries in the world.

It is well known the British royal navy’s daily rum ration or ‘Tot’ was a mainstay of life upon the seas. Rum sourced for the now legendary tot was often procured from the chain of British colonies around the world. Some of the rums selected for Dead Reckoning releases have been loved and recognised for 3 centuries and have fortified many a thirsty mariner

‘The Sextant is a blend of 4 Caribbean rums from FourSquare (Barbados), Worthy Park (Jamaica), Angostura (of the ‘bitters’ fame) and Demerara (Guyana) all blended into the Dead Reckoning ‘The Sextant’ here in Australia.
 

  • ABV : 49%

  • BOTTLE : 700ml

  • REGION : Trinidad, Jamaica, Guyana, Barbados

  • CHILL FILTERED: No

 

The Creator
Justin Boseley, has immersed himself in rum for the past 20 years; a journey starting as
a deck scrubbing lad with a thirst for Rum and adventure culminated in him becoming a
Chief Officer; driving billionaire’s mega yachts around the world. This life of salty seadog
adventure took him to Rum’s heartland, the Caribbean islands for 6 months a year, every
year.
When he wasn’t at the helm of a yacht he could be found hanging off a bar or at a distillery
sampling the best the Caribbean rum scene had to offer. Upon ending his days at sea there
was only one thing he knew better that navigating around the world’s oceans- that was
Rum. For 10 years Justin has scoured the globe discovering & importing the world’s best
rums into Australia.
Having an intimate knowledge of the Australian market, Justin identified space for unique,
rare blends. Enter Dead Reckoning Rum. An Australian Independent label specialising in

master-mixed rum blends, single casks and some rare, forgotten ‘barn-finds’ of the Rum
world. Justin has his sights set on truly unique and memorable releases by his label..

 

The Distilleries

The Diamond Distillery in Guyana is the culmination of a rich history of Rum making that stretches back to the 1650s. In its heyday it boasted over 300 sugar estates, each with its own still producing world class Rum. 
However, over the centuries, a process of amalgamation saw the various estates combine, with only a small number of unique stills surviving the test of time. The heritage stills as they are now known have all been relocated to Diamond Distillery on the banks of the Demerara River under the governance of Demerara Distillers Limited.

 

In 1983 Diamond Liquors merged with Guyana Distilleries to form Demerara Distilleries. 
The heritage stills are the Enmore Wooden Coffey Still, the Versailles Single Wooden Pot Still, the Port Mourant Double Wooden Pot Still and a multi-column French Savalle Still.
The facility now has a total of 12 stills, each producing a characteristic distillate that cannot be reproduced elsewhere, producing glorious Rum’s such as El Dorado. 
The distillery also has a more modern, multi-column continuous distillation facility, which is fed from an extensive fermentation plant that processes the molasses produced from Guyana’s extensive sugar industry.
The facility has the capacity to churn out 26 million litres of alcohol annually, making them one of the biggest bulk producers in the Caribbean. 
The heavy, character-filled Rums produced by Demerara are suitable for long aging and the facility has some of the oldest stocks of Rum in the world. It’s aging houses holding in excess of 250,000 barrels.
Guyana’s Rum-making longevity is due in no small part to its contracts to supply the British Royal Navy for over three centuries, a nod to the quality of the Rum produced by their heritage stills.

 

Foursquare

The owners of Foursquare Distillery, the Seale family, can trace its roots on Barbados back to the 1650s, and can reference five generations of rum-making expertise dating back to 1820. The establishment of the foursquare brand, however, came much later. While the family could lay claim to one of Barbados’ oldest trading houses, Reginald Leon Seale was prohibited, like other traders, from selling rum directly to consumers under the Barbados Excise Law. Solution? Establish a distribution business in Bridgetown. In the early 1900s    R. L. Seale was born.

Despite being sat in the middle of a sugarcane plantation, foursquare are forced to import most of their molasses from Guyana. Surprisingly, given the number of different brands of rum produced at foursquare, they utilise a singular fermentation practice. Using distillers yeast imported from South Africa, the two-step process is computer temperature controlled, progressing very slowly molasses is added during the latter stage over a period lasting 24 hours. Rums produced at foursquare are all a blend of pot and column stills. Blends are undertaken both before and after ageing, with all casks filled with various blends of the pot and column stills. Master distiller Richard utilises American oak, ex whiskey casks for the majority of Foursquares’ rums, often also experimenting with Sherry, Madeira port & Zinfandel casks which offer nuanced variation in flavour.

 

Worthy Park

Commercial production of cane and sugar began in 1720 and has continued unabated until this day. It has only been under ownership by three families, and has been in the hands of the Clarke family since 1918. In that time Worthy Park has not only engaged in cane farming and sugar production but the land has been used for beef cattle, citrus, poultry and other agricultural crops. Naturally however, there has been a consistent reduction in the cultivation of other crops and livestock in favour of an increased cultivation of cane and sugar production.

Worthy Park have in excess of 20 varieties of sugarcane at their disposal, the majority of fields being are dedicated to 3 varieties. 3 different yeasts feature within their fermentation practices. Activated dry yeast, isolated proprietary yeast (taken from one of their sugarcane varieties) and wild yeast. This wild yeast is cultivated in 4 American white oak pre-fermentation vats. This yeast is developed in a 3 month process which involves molasses, crushed cane stalks, cane juice and ‘special’ ingredients. The yeast is then allowed to develop on its own in these open tanks which are devoid of any temperature control. Worthy Park have 6 fermentation tanks, of which 4 are temperature controlled via a heat exchanger in order to create the ideal temperature for fermentation. The 2 non-temperature controlled tanks are dedicated to the wild yeast fermentation for their high ester distillate and this is a process that can last for between 2 to 3 weeks. So, these various yeast strains and fermentation methods allow Worthy Park to produce a varying number of marques that each has its own code based upon ester count with the most commonly aged marque being WPL[S1] 

Worthy Park has been producing rum intermittently since the 1740’s. There was an oversupply of Jamaican Rum following World War II and under agreement with the Spirits Pool Association of Jamaica production was ceased in 1962. After being out of the distillation business for decades, the Clarke family decided in 2004 that there was room for a Jamaican rum, made with quality ingredients by distilling in the Traditional Jamaican Pot-Still method, however with modern efficiency, utilsing state-of-the-art equipment. In 2005, the new distillery was complete! By 2007, the flagship brand of Rum-Bar Rum [S2] was launched and has forever changed the Jamaican rum industry.

 [S1]I’m not sure what you want to keep here Cobs, a lot going on and a lot left unresolved…. maybe just comment on three types of yeast briefly and what they do in terms of flavour…. Or alternatively simplify a bit…..

 [S2]Which Rum is this one?

 

Photo Credit - Worthy Park Distillery

Angostura

The House of Angostura's award-winning rums are steeped in nearly 200 years of tradition. Dr. Johann Siegert first produced aromatic bitters in Angostura, Venezuela (today called Ciudad Bolivar) in 1824 to use as a tonic in his medical practice. In the 1870s, he and his three sons migrated to Trinidad, where they began to produce their aromatic bitters on a larger scale and add them to cocktails.

The bitters took hold in society as a popular cocktail ingredient, ultimately becoming a mainstay of Caribbean cocktail culture. The Siegert family also began producing an eponymous Bouquet Rum shortly after moving to Trinidad, which became a country-wide favourite and enriched the company's early rum heritage. In the 1970s, the House of Angostura expanded by acquiring the Fernandes family distillery from[S1]  Manuel Fernandes, a Portuguese immigrant to Trinidad, known for its high-quality rums

Angostura rums are column-distilled using a combination of two rigs. The first is a large single column system responsible for their heavy rum production. Their five-column setup handles the light rum production. If such a setup sounds familiar, it’s largely on par with Puerto Rican Rum production, as a point of comparison. The idea is to keep enough flavour components on hand while also ensuring a clean spirit. According to Angostura’s long-serving—though now semi-retired—master distiller John Georges, you want to keep “just enough of the funky stuff”.

But even Georges will concede that the real fun begins after distillation, and after maturation, for that matter. For Angostura rums, ex-bourbon casks are primarily used for maturation. The brand has somewhere between 60,000 and 80,000 rum barrels spread out across its five current warehouses. After aging the styles of rums individually, it’s time for the rums to be born in full via blending. “The truth is the blend is where the real magic begins,” says Georges.

It should be noted the House of Angostura uses barrels multiple times, and will also combine and re-cask barrels depleted by the tropical angel’s share.

 [S1]Is there a familiar brand we can drop in here?