English Harbour produces an Antiguan rum that is distilled in copper stills and aged 5 years in small oaken barrels. English Harbour sources its molasses from the Dominican Republic and Guyana, which they ferment for 24 to 36 hours in open-top fermenters using a mix of commercial and wild yeast. The wild yeast brings a light briny note to the rum influenced by the seaside location of the distillery.
A five-column continuous copper still is used for distillation. The colomn still produces a lighter style of spirit that is full of character & flavor. The rum is then aged in small ex-bourbon and Tennessee whiskey barrels inside a warehouse with no temperature control. The warm Caribbean climate allows the rum to absorb into the barrels more rapidly resulting in a more intense flavor.
Sweet aromas of molasses complimented by orange peel & coconut