We get asked a lot about what actually makes our rum different, so here's the detail behind it, rather than just the short version.
We ferment and distil everything ourselves
Every one of our rums starts as 100% cane molasses, fermented and then distilled twice on site. Nothing arrives here as finished spirit. We're the ones doing the fermenting, the distilling and the bottling.
Our still
We use a 3-plate column still. It's a deliberate choice, it gives us more control over purity and character than a simple pot still would, while still keeping enough character in the spirit that it doesn't taste neutral.
The awards
Our Silver Rum, the base spirit behind most of what we make, has picked up three awards in the UK and internationally, and it's been recognised as the highest ranking UK-made rum. We don't say that to brag, it genuinely surprised us the first time it happened.
Why we work through the night
Distilling largely happens on an 11pm to 6am shift. Not because we love being up all night, but because electricity costs a quarter of the daytime rate then, and running a still isn't cheap. It's one of those unglamorous realities of actually making something rather than just marketing it.
That's genuinely most of it. Hard work, decent equipment, and doing every stage here rather than outsourcing any of it.
