English Harbour 10 Year Old Rum

Description

• 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 for distillation

• Maturation takes place in non-temperature controlled warehouses

• Rum is matured in ex-bourbon barrels

• Gold Medal| The Fifty Best 2017
• Silver Medal| New York World Wine & Spirits Competition 2012
• ★★★★★ Highest Recommendation| F. Paul Pacult’s Spirit Journal