Rum Produced from scratch in our small distillery. We blend Sugar Cane Molasses with Cheddar spring water, add our blend of yeasts and ferment for 12 - 14 days. We then transfer to our copper pot still and Distil 3 times (2 stripping runs and 1 spirit run) making the necessary cuts to extract the hearts (the good stuff) Then it's time to take the liquid back to our preferred drinking strength (43%abv) We do this by adding water that has been filtered in house using a reverse osmosis system. We t
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