Rum Making

Rum making can be an interesting process, to view the more visual stages of the process click the image below:

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1. Raw Materials

Molasses, made from the juice extracted from sugarcane, is imported from the fertile river plains of sugar-producing Guyana.
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2. Fermentation

Water, yeast & molasses are mixed and fermented at controlled temperatures for 24-30 hours.
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3. Distillation

The mixture is heated and distilled in either a pot still or column (continuous) still. Each produces a distinct flavour and each level of extraction gives a unique character to the spirit. The boutique and variety depend on the different draw points.
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4. Maturation

Maturation time depends on the type of rum to be produced – premium aged rums, called sipping rums, are aged the longest; mixing rums like Bounty take less time and white rums like Strong and unaged.
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5. Blending

The exact character of each rum or liqueur is determined by a master team of blenders who are constantly developing new products once the right blend has been created and the product developed, those are meticulously reproduced on the production line.
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6. Bottling

The packaging of a product often makes the difference between a rum’s commercial success and its failure. No matter how critically acclaimed the rum, packaging has to catch the eye. The label needs to resonate with the consumer.