Blackwater Distilling has been making rum in Stevensville, Maryland since 2015. These are the rums they’re currently producing:
Picaroon White Rum, a hybrid pot/column-distilled, golden cane syrup-based rum that’s lightly carbon filtered and bottled unaged at 80 proof.
Picaroon Gold Rum, a slightly higher proof version of their White Rum base with caramel (made at the distillery from evaporated cane juice) added. Bottled unaged at 84 proof.
Picaroon Overproof White Rum, an unfiltered version of their White Rum that’s bottled unaged at 120 proof.
Picaroon Dark Rum, an aged version of their base rum that spends 12-24 months in charred new American white oak barrels and is then blended with their unaged White Rum and a small amount of imported pot and column still rums from the French West Indies. Their house caramel is added before it’s bottled at 80 proof.
Picaroon Solera Aged Rum, a hybrid-pot/column-distilled, golden cane syrup-based rum that’s fermented with two different yeast strains and blended with a blend of six- to eight-year-old Jamaican rums that were aged in used bourbon barrels. The blend is aged using the Solera method in charred new American white oak barrels, used bourbon barrels, used rye whiskey barrels, used port barrels, and used red wine barrels. Over time, Blackwater is decreasing the amount of the Jamaican rum blend that’s incorporated. Eventually, they plan for the Solera Aged Rum to be comprised entirely of their own rum.
Picaroon Single Barrel Rum, a version of their base rum that spends one-and-a-half years in used bourbon barrels and then another year in used port barrels. Each batch comes from a single barrel and is bottled at 100 proof.
Picaroon Coffee Rum Liqueur, a version of their base rum that’s infused with spices (including whole vanilla beans and allspice berries), sweetened with the distillery’s caramel syrup, and blended with locally roasted cold brew coffee. Bottled at 60 proof.