Cotton & Reed
Cotton & Reed has been making rum in Washington, D.C. since 2016. These are the rums they’re currently producing:
Cotton & Reed White Rum, a raw cane syrup- and blackstrap molasses-based rum that’s fermented with a rhum agricole yeast strain and a chenin blanc yeast strain and distilled twice in a hybrid pot/column still. It comes off the still at 180 proof and gets diluted to 80 proof with filtered water before it’s charcoal filtered and bottled unaged.
Cotton & Reed Mellow Gold, a version of the base used in their White Rum that’s rested in used bourbon barrels for several months and then infused with a small amount of sweet woodruff herb. Bottled at 80 proof with no added color.
Cotton & Reed Dry Spiced Rum, a version of the base used in their White Rum that’s infused with 17 natural spices and botanicals (including cinnamon, nutmeg, allspice, lemon verbena, caraway, cumin, and fenugreek). A small amount of raw sugar is added before it’s bottled at 70 proof.
Despaccino 2018, a version of the base used in their White Rum that’s infused with local coffee beans, local cold brew coffee, cacao, and several botanicals. A small amount of raw sugar is added before it’s bottled at 64 proof. This is a limited release bottling.