English Harbour 10 Year Old Rum

• 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