There are easier ways to make Rum, this certainly isn’t one of them. Molasses is the darkest, stickiest stuff from which to procure Rum, as well as being very mean-spirited in terms of yield. Dr John separates the heads and tails twice in a double distillation to extract the purest hearts of the stills. With no need for sweetness or spice, and no impurities to hide, our Rum emerges from 200 litre copper alembics and transferred into 600 litre demi-muids that have previously borne Rhône reds. Over the course of just 10 months, our Rum takes on the character of these barrels, whose oaky power has been assuaged by three years of red wine aging, leaving the colour, texture and traces of a fine Rhône red impregnated in our Rum. This is then judiciously cut to our chosen sweet-spot of 42% and bottled.