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Molasses is fermented for 24 to 36 hours in open-top fermenters using a mix of commercial and wild yeast. A five-column continuous still is used for distillation, one of only...

• Molasses is fermented for 24 to 36 hours in open-top fermenters. • A combination of wild and commercial yeast is used • A five-column copper continuous still is used...

The cask finish range is a limited edition, small batch process. Each bottle and batch is numbered. English Harbour 5 Year Old rum is aged for 3-6 months in Oloroso...

English Harbour 5 Year Old rum is aged for 3-6 months in 100 year old Port Casks. It is a small batch process, each bottle and batch is numbered. The...