People ask us fairly often how you actually make rum in Leicestershire, given that sugar cane doesn't exactly grow well here. Fair question. Here's the honest version.
We start with molasses, not cane juice
Most rum, wherever it's made, starts with molasses rather than fresh cane. We bring in quality molasses, then it's down to us from that point on. That's really the whole trick to calling it British rum honestly: everything after the raw material arrives happens here.
Fermentation
We ferment it with yeast over several days. This is the bit that decides most of the character of the final spirit, and it's also the bit that takes patience rather than skill. You can't rush fermentation just because you're excited to get to the next stage.
Distillation
We distil in small batches, which is slower and more expensive than doing it at scale, but it means we can actually taste and adjust as we go rather than relying purely on a fixed process. It's why no two batches are perfectly identical, and honestly we think that's a feature, not a flaw.
Ageing and finishing
Depending on the rum, we might rest it on oak, add spice, or blend in something like honey or cherry. This is where Spiced Rum and our liqueurs branch off from Silver Rum, which we bottle straight.
Bottling
Every bottle is labelled and sealed by hand. No machinery. It's slower, our thumbs know about it by the end of a batch, and it's also just how we've always done it.
That's genuinely the whole process. No shortcuts, no importing a base spirit and rebranding it. If you've got questions about any bit of it, ask us, we're happy to talk about it in far more detail than this post allows.
