The craft movement is not a fad. It’s a recognition of the value that more and more of us are placing on sourcing, ingredients and innovative production methods.
Motivated by the disaster of our barn burning down we set about creating a true craft offering for Rum drinkers. The fire taught us never to settle. To always go that extra mile.
We blend the finest molasses rich Column and Pot still rums from the Diamond Distillery, just outside Guyana’s capital Georgetown. We use a French Savalle still, a Wooden Coffey still and a Double Wooden Pot still, known as the Port Mourant. The rum is then matured in the Caribbean heat for two to three years in American oak casks that once held Bourbon whisky.
The fire also gave us the inspiration for our flavours. We cold smoke our smoked rum with wood from the apple trees our father planted over 30 years ago. The spices in our spiced rum are whole and roasted, by hand, on our farm. It’s been quite the journey, and cheers to what’s next…
70cl, 40%
Our unique Spiced Rum is created using a 3 Year Aged Dark Rum from Guyana and only whole, natural spices – vanilla, coconut, allspice, ginger and chilli. A Spiced rum that’s actually spicy…now there’s an idea!
70cl, 40%
Our Smoked Rum is created using 3 Year Aged Dark Rum which is cold-smoked with English apple wood. Redolent of the flames which inspired it, you’ll get hints of apple and burnt treacle on the pallet. This is a deliciously smooth sipping rum which also pairs incredibly well with ginger ale and fresh lime, but is mindblowing in a Rum Old Fashioned with fresh grapefruit peel
70cl, 29%
Our Honey & Rum Liqueur is created by blending 2 Year Aged Golden Rum with English and Organic Blossom honeys. Luscious and sweet, it’s like liquid gold in a bottle! Delicious simply sipped over ice or in a long drink with real lemonade and fresh lemon
