All of our rum is made entirely in Orkney, from start to finish. High grade molasses is imported (unfortunately it’s hard to grow sugar cane in Orkney) and fermented for at least 7 days. In our temperature controlled 2000 litre fermenter and 2000 litre still. The ability to ferment in the still, allows us to do a stripping run as soon as fermentation is finished. This stripped molasses wash (or low wine) is then returned to the still for a final spirit run.
We produce a range of rum styles, using various fermentation techniques with different percentages of backset/dunder. Mainly focusing on heavier, more full bodied rums.
Casks were laid down in 2017 & early 2018. With an aim to age the spirit for a few years. Only releasing it when we feel it’s ready, and tastes just right.
We plan to release an entire range of products in the near future. Keep an eye on our website or stay up to date via our social media pages below.