Pure sugar cane molasses is blended with Cheddar spring water and heated to a target temperature. Our choice of natural yeast is added and left to ferment for at least 10 days. Distillation Post fermentation, our wash is transferred to our copper pot still (aka Louise) We perform 3 separate distillations, making the necessary cuts to ensure only the highest quality liquid is collected. Dilution Post distillation we reduce the abv of our rum using water that has been filtered using a reverse osmo
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