Winner of 2020 Bronze Medal, American Craft Spirits Association
A uniquely inland approach to island spirits. To make this spiced rum, we start by fermenting and distilling rich, smoky molasses in small batches in our copper pot still, then finish it with vanilla bean, orange peel, cocoa nib, and cinnamon.
Tasting Notes: Vanilla, orange peel, cocoa nin, cinnamon
750 mL | 40% ALC/VOL (80 PROOF)