This is the finest demerara rum made using molasses produced from 100% demerara sugar, grown on the banks of the Demerara river in Guyana. This contributes a fruity, rich sweetness to the rum. The spirit is micro-distilled in a two-column wooden Coffey still, the world’s only surviving wooden column still. This unique process gives it a complex and woody flavour. It is then aged in ex-bourbon casks for at least 3 years, which adds spicy vanilla notes.
On the nose you'll get brown sugar and milky coffee, with a whiff of lychee. When you come to taste, you'll discover a palate of blackberries drizzled with honey and cinnamon, with hints of cedar and chocolate ice cream. On the finish there's a delightful yet subtle waft of smoke which appears to top off the experience. All in all, a delicious rum which we personally truly enjoy.