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The rum is all produced from molasses and double distilled in a Forsyth’s copper pot still. The company produces light and heavy rums using the estate’s proprietary yeast strains for fermentation. The rum is then aged in ex-bourbon barrels.
Estery green bananas and lychees, fresh grassy and peppercorns notes all backed up with some tight oak. Typical Jamaican aromas with underlying depth and tropical spices provided by the higher ester count. Well balanced apricot to oak finish.
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