We spent a number of years experimenting with different recipes, conditions and maturation conditions, to get to where we are today. We love rum and everything that it stands for, and for the potential it has. For us, there is no greater pleasure than spending our time obsessing over each and every aspect of the fermenting, distilling and maturation process to create an exceptional, one of a kind, product.

We selected molasses with as much flavour as possible; we use the finest grade of molasses imported via Tate and Lyle. Rich treacly notes of toffee, hints of tobacco, and warming christmas pudding dominate. We hand-condition our molasses on site, prior to it being used in the fermentation process. This typically takes a few hours, but this step is crucial in creating the right environment for our yeast to thrive.

Dunder is the liquid that is left behind after the first distillation of our wash. In order to maintain consistency and develop complexity in our wash, we have been reusing our dunder from batch to batch ever since we started in 2016. In each new ferment, we use a portion of aged dunder, and a portion of fresh dunder. This helps increase the acidity of the wash which supports critical flavour development. The exact amount of dunder used in each ferment depends on the time of year, the projected length of fermentation, the yeast strain used and the flavour profile desired. All of this is adjusted by hand for each ferment.

We run a number of different fermentations each week. Each one creates the optimal conditions for the selected yeast strain to thrive. These are small scale ferments, using a range of yeasts and other organic strains. These ferments are then distilled individually, with the resulting distillate then blended and rested in oak casks prior to a second distillation. This resting of distillate helps prepare the spirit for further distillation and future maturation.

We use our own natural spring water from our borehole on site, which is fed by the Hertfordshire aquifer. Natural spring water, filtered through layers of chalk is extracted in our well house, filtered with UV light to remove any bacteria, and then pumped straight to our distillery. This water is rich in minerals and is one of the most important ingredients that impacts our unique flavour profile developed during fermentation.

We double distill our rum in two small copper pot stills – deciding the cuts by taste and by hand. Only the exacting portions of the spirit distillation are used to form the basis of a distillate to be aged – the rest are reused in future distillations.

We use a wide range of wood types and previous barrel types. Each cask is carefully selected in collaboration with our cask brokers, coopers and partners from the wider industry. Each cask carries it own unique profile and we will always look to create a distillate that matches the wood to be used for maturation.

We are located in the grounds of a historic country house dating back to the 16 th Century. We are situated at the bottom of a small valley, which means temperature and pressure swings are more pronounced, enabling defined maturation seasons throughout the year. Our distillery facilitated the renovation of an old stable block, breathing fresh life into a little piece of historic England that had fallen into disrepair.

We pay more to use a renewable only energy supply. We have designed a custom system that reuses waste heat from the distillation process to heat our spring water for our fermentation, limiting our impact on the environment as much as possible.