• Molasses is fermented for 24 to 36 hours in open-top fermenters.
• A combination of wild and commercial yeast is used
• A five-column copper continuous still is used for distillation
• Maturation takes place in non-temperature controlled warehouses
• Rum is matured in ex-bourbon barrels
- Gold Medal | The Fifty Best 2017
- Silver Medal | New York World Wine & Spirits Competition 2012
★★★★★ Highest Recommendation | F. Paul Pacult's Spirit Journal