English Harbour Rum
English Harbour RumSugar production remains absent on Antigua to this day, and English Harbour sources its molasses from the Dominican Republic and Guyana. The molasses is fermented for 24 to 36 hours in open-top fermenters using a mix of commercial and wild yeast. The wild yeast is an important part of the production process, bringing a light briny note to the rum influenced by the seaside location of the distillery.A five-column continuous still is used for distillation, notable in that it is made from copper, one of only two copper continuous stills in the Caribbean. The column stills produce a lighter style of spirit that is full of character and intense in flavor. Maturation takes place in warehouses without temperature control using ex-bourbon and Tennessee whiskey barrels. |