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 spices in our spiced rum are whole and roasted, by hand, on our farm. We use only the finest whole spices – and no artificial additives or flavourings – to make a uniquely grown-up spiced rum. We roast our mix of whole spices – vanilla, coconut, chilli, ginger and allspice – in three-meter wide, heavy copper pans that are traditionally used for toffee making. Once it’s ready, we infuse the aromatic mix directly into our special blend of rums, before diluting to bottling strength.