Orkney Rum with a Pirate’s Spirit
All of our rum is made entirely in Orkney, from start to finish. Molasses is imported (unfortunately it’s hard to grow sugar cane in Orkney) and fermented for 5 – 14 days, in our temperature controlled fermenters before being distilled in our 2000L pot still with column.
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 are laid down every year. Only releasing it when we feel it’s ready, and tastes just right. We currently have a mixture of chestnut, virgin oak, ex bourbon, ex red wine, ex port and ex whisky and ex sherry casks.
In 2013, Collin returned to the family business, working for several years with the Orkney Wine Company—producers of fruit wines since 2001. While his father was preparing him to take over the business, Collin took a different path. Instead of following tradition, he claimed half of the building, installed a 2000-litre pot still, and began crafting rum in 2017.
Wild Yeast Series
Our wild yeast series is an annual experimental rum release made using wild and native yeasts captured from around the distillery and Orkney. Due to the nature of wild yeast each new release differs from the previous, it helps create rums with a very unique flavour.
Future releases
We release a few single cask and limited editions rums per year, sign up to our mailing list for early access to these releases. We plan to add 8 year old rums and beyond to our range once these are ready.