New England has a long and storied history of rum production that dates back to the 1600s. At its peak, roughly sixty distilleries operated in the Bay State. That’s why it was a no-brainer for us to distill an aged rum as one of our original spirits. We use a mix of blackstrap molasses, which imparts vanilla notes, and sweet molasses, which has a cleaner, fruitier flavor. The combination creates a really unique, nuanced taste.

An important part of our “house flavor” is created during distillation, when we choose which parts of the spirit to keep and which parts to discard. By including a little more of the front end of the “run,” also known as “heads,” we get some nice banana and pineapple notes that complement the more traditional molasses flavors.

Finally, we age the spirit in used whiskey barrels, which not only mellow the rum, but also add layers of complexity: Chocolate, vanilla, oak and more that all comes from the barrel.