Issue link: https://digital.copcomm.com/i/832383
108 / the tasting panel / june 2017 108 / the tasting panel / june 2017 CATEGORY REPORT W hen you think of rum production, Illinois typically isn't the first place that springs to mind, but Toby and Jillian Beall decided to "go against the grain" and set their sights high—sky high. In 2012, the pair opened Tailwinds Distillery in Plainfield, IL. Based on a long line of airmen in Toby's family, the aviation-themed distillery is where they produce Taildragger Rums and Tailwinds 100% Blue Agave Spirits. Created from molasses that has only been boiled once, their rums capture more of the savory notes that you would expect from rhum agricole. This high- grade molasses slowly ferments in a four- to five-day period; only the heart makes it into the final spirits, without any artificial color or flavoring added. After fermentation, the Bealls take only the heart of the run and either put it straight into a bottle for their Taildragger White (SRP $29) or it heads to the barrel for aging. Some of this rum is put into American oak barrels previously used for Kentucky rye whiskey, where it rests for over a year and half to produce Traildragger Amber (SRP $34). For a short time, the white rum rests in molasses-charred French oak bar- rels, imparting a rich golden brown color to Taildragger After Dark (SRP $34). Rounding out the distillery's portfolio, Taildragger Coffee Rum blends the White Rum and freshly roasted Ethiopian beans from Two Brothers Coffee Roasters, which features hints of vanilla against the rich coffee flavor. Each of these expressions will have you and your customers flying over the moon! —Emily Coleman TAILWINDS DISTILLING CO. Taildragger Rum Sky's e Lim w Taildragger White This one has a zesty nose of white pepper, marshmallow, licorice and green apple. Still zingy on the palate, it awakens the senses with more of a saline character, while the sweetness of vanilla bean and apple form a clean path to the finish. 90 —Meridith May Traildragger Amber This rum keeps the engines running with aromas of dried fruits, buttered popcorn and lime rind. A touch of toast on the front of the mouth is dotted with flavors of salt water taffy and spiced peach. 91 —M. M. Taildragger After Dark It is a sweet sensation on nose and palate. First, there's the scent of sweet black tea, mocha and peach liqueur. Sarsaparilla, fig-infused molasses and black tea tannins give it structure and body. 92 —M. M. Tasng Notes