When we started making our white rum in the summer of 2012, we knew we needed only the purest South Florida ingredients. We contacted a family of cane farmers out in Clewiston, Florida, and found they had a supply of untouched pure local molasses. When we first fermented and distilled it, we knew we were on to something.
We then aged the rum for 6 months in new American white oak barrels, and our suspicions were confirmed. To filter it, we chose to use carbons derived from Florida coconut husk. Not only are these carbons all-natural, local and sustainable, they are also ideal for removing any esters that remain after distillation. When we sipped our first complete batch, we knew we had something truly special.