Cask wood affects rum more than most people realise, so here's a straightforward rundown of what we actually use and why.
American oak
Our main choice for resting Spiced Rum. It brings vanilla, coconut and caramel notes that suit a sweeter, smoother rum well, and it's more available than most alternatives.
French oak
Used for anything we want to taste more complex and serious. It brings spice, leather and a bit of tobacco character rather than sweetness, and it suits rum meant for sipping rather than mixing.
Spanish oak
Bolder and more assertive, with notes of spice, dried fruit and sometimes smoke. It stands up well to a full-bodied rum that needs a stronger wood to match it.
Other woods
Some producers use teak, mahogany or chestnut for something more unusual. We haven't gone down that route ourselves yet, but we're not ruling it out.
Ultimately the wood you pick depends on what you want the final rum to taste like. There's no single right answer, just trade-offs worth understanding before you commit a batch to a cask for years.
