Rum Barrels: Funky, Rich and Fast-Acting
Born in Heat, Built for Flavor
Rum barrels are different. They’ve soaked up the sun. They’ve aged in tropical climates where temperature swings accelerate everything — extraction, oxidation, complexity. The result? Barrels that don’t just carry flavor — they explode with it. And when those barrels are chipped down and dropped into your Deer Jimmy’s® bottle, they bring that same wild energy with them.
The Spirit of the Islands
Rum oak doesn’t whisper. It comes in bold, bringing molasses, dark sugar, toasted coconut, banana peel, spice cake and burnt caramel. These chips are loud, sweet, earthy and a little funky — in the best possible way. Especially when paired with white rum, vodka or even tequila, they create a flavor that feels aged far beyond its weeks in the bottle.
Big Impact, Quick Turnaround
Rum chips don’t make you wait. Within a few days, your spirit changes. The color deepens. The aroma shifts from raw alcohol to warm, spicy sweetness. After just one to two weeks, you’re tasting something complex, round, and dangerously sippable. For impatient drinkers, this is the fastest path to a full-bodied result without cutting corners.
Tropical Versatility
Despite their boldness, rum chips are surprisingly adaptable. They pair well with a wide range of spirits — not just rum itself. Vodka takes on a rich, dessert-like tone. Tequila softens into something creamy and smooth. Even young genever or light whisky can benefit from a dose of rum-soaked oak. You’re not masking the base. You’re supercharging it.
The Barrel That Brings the Party
If bourbon is the gentleman and cognac is the poet, rum is the rebel. It’s sweet, spiced, untamed — and proud of it. A spirit aged on rum oak doesn’t play it safe. It invites a crowd, turns up the music and pours another round. And in your DIY journey, it’s the wood that reminds you aging can be wild, fast… and seriously fun.
