A couple of days ago, 363 bottles of ‘Rum 970 Reserva 6 Anos’ were removed from the bottom of the sea from Marina of Quinta do Lorde, Caniçal, where it had lain for fourteen months. The first batch, containing 242 bottles, were removed on the 15th of November 2019, having spent 7 and a half months underwater.
To ascertain the evolution of organoleptic properties, some of the bottles in the batch will undergo scientific analysis to see which micro-organisms have reacted to the liquor says producer J. Faria & Filhos.
Rum is matured underwater as the varying levels of pressure and humidity, along with the constant ebb and flow of the tides force the rum ‘in and out of the wood’ which contributes to its complexity and unique flavour.
Samantha Gannon
info at madeira-weekly.com
