Scottish producer Domhayn has submerged a barrel of Caribbean rum more than 218 meters below the surface of the legendary Loch Ness.
“When you go that deep into the loch, everything changes. The temperature, the pressure, the calm. We’re not looking for trendy effects, we’re revealing what these extreme conditions do to the flavor. It’s a conversation between the cask, the spirit, and the environment around it,” explains James Patterson, founder of Domhayn.
Distilled on New Year’s Eve 1991 and aged using the solera method (a blend of rums aged up to 30 years) after being stored in sherry casks, only six bottles of this rum exist, each engraved with the exact coordinates of its immersion. The first will be auctioned via Rum Auctioneer in December, with a reserve price of £1,000 (approximately €1,134).
This project follows on from the success of Domhayn’s first pressure-finished whiskey in the spring, which had already won over collectors and spirits enthusiasts around the world. The name Domhayn, derived from the Gaelic meaning “deep,” perfectly illustrates this quest for depth, both physical and gustatory.