Each of our rums is firmly rooted in the world of botanicals – how different fruits, herbs and spices can unite to create vibrant and exciting new tastes.
We go to great lengths to track down the best ingredients for our rums – going through every detail on how they are produced or sourced.
Whether it’s green cut sugarcane in Panama, Fresh green coconut water from Sri Lanka, responsibly cultivated vanilla pods from Uganda, fairly sourced Pacamara coffee beans, or honeybush from a regenerative farm in South Africa.
In our distillery, our home, is where rum and botanicals come together through infusion, distillation, and our patented barrel-ageing methods.
Head of innovation & master distiller
A passive flavour extraction process in which we infuse (macerate) botanicals in rum. Like making tea, our master distiller steeps fresh or dried botanicals in rum for a long period of time, sometimes up to 6 months. By being patient we extract deep and complex flavours from botanicals to create a “tincture” which adds a rich and complex note to our botanical rums.
An active flavour extraction process in which we re-distill a selected single origin rum with fresh or dried botanicals. As all botanicals have different characteristics, its our master distillers job to hit the right cut-off points to ensure all fresh notes are captured in a flavour essence we call an “esprit”.
Botanical CASK FINISH
To push for innovation in the rum space, we’ve created tailormade rum casks with a patented way of working. By pre-conditioning these rum casks with botanicals, we can add a nuanced botanical finish to carefully selected single origin rum blends.
Shop & Stock
We source single-origin rums and botanicals from the best regions in the World. We create union between the complex flavours of spirits and botanicals to produce new world rums that are bold, balanced with unapologetically fresh tastes.