Mount Gilboa is a gold rum distilled from molasses. Aged in used whisky and bourbon barrels. Distillation of Mount Gilboa Rum is a three step process that takes 2-3 days in the 5,000 liter copper stills. First, the 6% abv fermented molasses is distilled to 68% abv. This condensate is diluted with water and redistilled to 80% abv. In the third distillation, condensate from the second distillation is diluted with water then distilled to 80% abv. The fresh rum is diluted to 60% abv then aged in nominal 190 liter, once-used American oak barrels for 2 - 3 years. Experiments are being conducted using used 400 liter brandy barrels.
This medium-bodied gold rum has a slightly spicy entry followed by a rich body full of fruit and nut flavors. Hints of coconut and smoky oak linger in the long finish.