I’ll be honest, ever since I published the Domhayn review, plenty of people have reached out asking what this company is really about, insisting it must just be a gimmick. I’ve stood by Domhayn, saying it isn’t hype but grounded in real science. Still, the real challenge in shaking off those “gimmick” assumptions comes down to how you prove it. So I’m happy to say they’re back, this time with something a little different, aimed at testing the depths of Loch Ness.

This time, they’ve chosen a 31-year-old rum, and what makes the experiment especially compelling is that the rum, distilled on New Year’s Eve 1991, was aged in an ex-sherry filled cask and matured using the solera method before being transferred into a compact cask. By moving this mature rum into a different cask before submerging it, Domhayn are essentially resetting part of the maturation equation. A new cask, even if seasoned, brings its own character: different wood compounds, different levels of toast or char, and a fresh balance of tannins, sugars, and natural oils waiting to interact with the spirit.

Lowering that cask into the cold, high-pressure environment of Loch Ness then adds another layer to the experiment. Instead of the warm warehouse conditions where rum traditionally evolves, the loch drastically slows evaporation and reduces the wood’s expansion. That means the rum interacts with the cask in a completely different way; more controlled, more subtle, and potentially revealing flavours or textures that wouldn’t emerge on land. In short, they’re not just ageing rum underwater; they’re testing how a well-matured spirit behaves when introduced to a new cask and a new environment simultaneously. It’s a clever way to push the boundaries of maturation science, and certainly a far cry from a simple gimmick.

And what’s more, the project is starting to attract real attention. Their first bottle went to auction and achieved an impressive £850, which certainly turned a few heads. This next release is set to go under the hammer next month, this time with a reserve of £1,000. It’s undeniably a steep price, but for something this distinctive and genuinely one-of-a-kind, it’s clear that collectors and enthusiasts see the value.

Domhayn 31-Year-Old Rum Before Submersion

Nose:

Sweet and inviting. Ribena and cranberry juice dominate, with chewy wine gums just behind. A faint prickle of pepper comes through, along with a light touch of pineapple juice.

Palate:

Pepper takes a stronger role here, joined by gentle clove and a soft dusting of cinnamon. The texture is rich, leaning into deep, buttery toffee.

Finish:

A pleasant warmth carries through, fading into light aniseed and a developing butterscotch note toward the tail end.

Domhayn 31-Year-Old Rum After Submersion

Nose:

More delicate and layered now. The Ribena sweetness feels slightly diluted, replaced with a more nuanced, possibly spicier profile. Everything lands a little lighter.

Palate:

Considerably more subdued; the sharp edges of the ABV have been rounded off entirely. It feels richer in texture yet less sweet, with notes of penny toffee chews. Woodier tones emerge, along with a subtle hint of furniture polish.

Finish:

The finish has shortened noticeably, offering less heat than before. Liquorice takes over from the earlier aniseed, and there’s an intriguing savoury echo reminiscent of roast chicken crisps.

Summary

Well, there we have it. Is it a gimmick? Most certainly not, The results speak for themselves. The pre-submersion rum showed bright sweetness, spice, and buttery depth, while the post-submersion sample emerged more subtle, rounded, and savoury, with softened edges and intriguing woody nuances. I have to say, it’s another clear success for Domhayn, further proof that they’re genuinely pushing the boundaries of maturation science and exploring how spirit interacts with wood in ways most producers never attempt.

Where does Domhayn go from here, I hear you ask? Well, there are countless variables still waiting to be explored, avenues of experimentation that could push their work even further.

They could examine how different cask sizes behave under pressure, or test a wider spectrum of wood types and previous fillings to see how each responds to the loch’s unique conditions. They might explore longer submersion periods, seasonal temperature shifts beneath the surface, or even compare various depths within the loch to understand how pressure gradients affect extraction and oxidation. And knowing Domhayn, none of these ideas feel far-fetched. If anything, they fit perfectly with their ongoing mission: to challenge convention, rethink maturation from the ground up, and let science, not tradition, lead the way in discovering what a spirit can truly become.

Disclosure: the sample that informed this article was provided to the Water of Life team by Domhayn free of charge. Domhayn has not had any other input into this article, nor has the Water of Life team relinquished any editorial control.