Our Aged Rum begins the same as our White Rum. Long-fermenting organic Paraguayan molasses, then distilling at low proof to bring over lots of character. To become our aged rum, we then put it in barrels that previously held rye whiskey. We age each barrel according to how it tastes along the way. Some we leave in for years, some we age as little as 6 months. We unbarrel and mix the various aged barrels together, then bottle from that blend of barrels. The reason for various ages, is because we see aging rum as a double-edged sword. We love the bold character of the white rum, and that is mellowed the longer it ages, being replaced by mellow caramelly richness. We like the bold funkyness of youth, the mellow richness of age, and the various profiles in-between. So we pull them at various ages and mix them for each batch. The result is a notably complex rum that’s great both for rum cocktails, and as a sipper.

Looking to twist things up? Click to view our Dark Rum cocktail recipes.