The unique process of this rum gives it a smooth and complex profile, with caramel and fruit flavours: made using molasses produced from 100% Demerara sugar, grown on the banks of the Demerara River in Guyana, it is then micro-distilled in a two-column wooden Coffey still (the worlds only surviving wooden column still).
Finally, it is aged in ex-bourbon casks for at least 3 years, adding spicy vanilla notes.
Makes a fantastic daiquiri.