DARK RUM

After stumbling across an old rum recipe from 1881 in an old encyclopedia, we figured it was impossible not to try and replicate it. We then ordered Muscovado sugar from Mauritius, a bit of yeast used by the most famous champagne producers and we started our quest. After more than a year and a half of waiting in 110 liter barrels, here is finally our dark rum. Our rums are exceptional rums, produced in limited quantities. Surprisingly sweet right out of the still, this rum is distilled twice and aged for over a year and a half in an oak barrel from the Perch Forest.