About us
About Dead Reckoning
Dead Reckoning helmed by its captain Justin Boseley, sits at the focal point of Australia’s rum scene as the first local independent bottler – of both hand picked rums abroad and rums distilled in Australia. With an incredibly diverse range of rum distilleries, we’re fast becoming a scene that many are excited about.
Dead Reckoning has also added their own unique touch by aging rums within Australia, allowing the climate down under to create its own influence, and also through the use of locally sourced wine and fortified wine barrels, that are again unique to Dead Reckoning.
It’s a crowded rum space, so thinking outside the box and offering alternative ageing techniques that can’t be found in the Caribbean & Europe is the goal.
THE BRAND BORN OUT OF PASSION & NECESSITY
THE PROBLEMS FACED
For too long I was disappointed at what rum releases were available in the market. Low ABV, one-dimensional flavour profiles, lack of barrel ageing availability, dull choices in distillery options. To try to fix these challenges it was decided Dead Reckoning would attack these short fallings head on.
THE PATH FORWARD
With a decade of Caribbean travels – countless days in distilleries and many long nights in bars sampling every rum on the shelves ,the study and palate training was complete. One by one distilleries were contacted to purchase barrels of bulk rum supply to be sent to South Australia.
THE DISCOVERY OF DRY AGEING
With a warehouse located in Adelaide – South Australia, now full of ageing rum the waiting game began. Upon taking barrel samples, it was discovered that the ABV % was rapidly rising over time. At first i thought this must be a mistake or faulty measuring equipment. Greater .study into ageing in LOW humidity environments showed the dry, hot and low humidity climate created this phenomenon
THE PROOF WAS IN THE PUDDDING
With rum in barrels the taste testing began thankfully with surprising results. Rum aged for only a year in the dry aged conditions was tasting like a product that was aged in opposite climates double its age. What had I stumbled upon, its like rum ageing in dog years.
Water evaporating faster than alcohol molecules leaving a rum with a higher ABV % and intense rich flavour profile.