This vintage was initially aged in Belize in heavy-char American Bourbon barrels before being re-barrelled in used white oak Bourbon casks that had previously been filled with other Caribbean rums.

This vintage was initially aged in Trinidad using first-fill heavily charred Bourbon barrels and once-used rum barrels in our European cellar, giving a rich dark colour.

This rum is all produced from molasses and double distilled in a Forsyth’s copper pot still before being aged in ex-bourbon barrels.

Chiriqui rums have been aged a second time in Moscatel cask to give added structure to the spirit.

Produced at the Diamond Distillery in Guyana. This rum was distilled in Modern French Savalle four column stills. This Demerara rum matures in two stages: first with a tropical ageing in Guyana and then with a continental ageing in Europe.

Light spice and typical Jamaican notes on the nose with a hint of overripe banana. The powerful palate has a good balance of oak and lighter tropical fruit. A touch of green banana, black pepper and light salty notes on the finish.

This distillery produces its rums from freshly crushed Dominican cane, grown in the provinces of San Pedro de Macoris, La Romana, La Altagracia and El Seibo. The juice is fermented with company’s own yeasts, and distilled intheir own 5-column continuous still.

Made from one of the oldest distillery of Jamaica. The distillery is situated in Valle Lluidas. The rum is all produced from molasses, using the estate’s proprietary yeast strains for fermentation and double distilled in a Forsyth’s copper pot still with along and slow fermentation.

This small batch is a blend of rums from several distilleries. Our Cellar Master has carefully selected the age and ester content of the rums to highlight the tropical flavors of Jamaican rum.

Produced at the Diamond Distillery in Guyana. This rum was distilled in the famous old Port Mourant Stills which were transferred to Diamond when the old distillery closed, based on the original distillery designs from the 1700’s.

Distinctive soft molasses based rums distilled in modern multi-column stills. The distillery grows its own cane for the production of both aguardiente and rum and also cultivates historical yeast cultures which add character and individuality.