Tumblin Dice Jamaican Rum Finished 10 Year Single Barrel "PLDC" Rye Straight Whiskey

Tumblin Dice Jamaican Rum Finished 10 Year Single Barrel Rye feels like MGP rye on a Caribbean vacation.
Distilled in Indiana from a 95% rye, 5% malted barley mash, it spends six years in new oak, then four in Jamaican rum casks. Bottled at 111.46 proof as a single barrel release, it keeps every ounce of character from both rye and rum wood. It was aged for 6 years in new charred oak barrels, then for 4 additional years in Jamaican rum barrels that previously held Funk Jamaican Rum.

Aromas tumble out first with dark molasses, banana bread, grilled pineapple, and candied citrus over toasted rye grain and humid rickhouse oak.

There is plenty of funk (pun intended). The sip feels thick and almost tropical, layering caramel, demerara sugar, dried mango, and golden raisin onto a core of herbal, peppery rye. Rum sweetness never buries the grain; instead, it nudges the spice sideways into clove, ginger, allspice, and a faint espresso-like bitterness.

The finish runs long and steady, throwing out waves of brown sugar, charred oak, lime zest, and slowly fading campfire smoke. 

Neat pours show the full Jamaican rum influence, while a large cube tightens the sweetness and lifts more citrus, mint, and baking spice. It feels purpose-built for slow nights, deep playlists, and anyone who enjoys rye with a slightly tropical grin.

Nose: Shows dark molasses, banana bread, grilled pineapple, candied orange peel, and vanilla cream over toasted rye bread and worn rickhouse beams.
Hints of clove, ginger, green herbs, and damp sugarcane bring a clear Jamaican rum accent without drowning the whiskey’s identity.

Palate: Starts sweet and weighty, with caramel corn, demerara syrup, dried mango, golden raisin, and vanilla fudge wrapped around firm peppery rye grain.
Mid-palate turns spicier and darker, showing clove, ginger snap, espresso grounds, charred oak, and a faint molasses cookie edge. Texture stays pleasantly oily.

Finish: Rides out on brown sugar, toasted coconut, lime zest, and lingering rye spice over a gently drying oak framework.
Tropical fruit echoes in the background while soft tannin, cocoa, and mint keep everything grounded and just dry enough. It hangs on patiently.

This rum-finished rye loves food that juggles smoke, sweetness, and a little salt.

Try it beside jerk chicken, char-grilled pork shoulder with brown-sugar crust, or sticky burnt ends glazed in molasses-heavy barbecue sauce.

Plantain chips with salt, grilled shrimp skewers, or pulled pork sliders echo the whiskey’s tropical funk and caramelized edges without overwhelming the rye core.

For dessert, lean into pineapple upside-down cake, rum-soaked bread pudding, or dark chocolate with candied ginger and a sprinkle of flaky salt.