
We met this distillery before, last time we had an advent calendar: back then they were presenting Batch #3 of their double barrel rum, and now here we have the next iteration, the Batch #4. You can read a more extended company bio below this review, so let’s skip right to the rum itself, for which the production process is the same as before. A primary ferment uses a yeast originally from Jamaica; a dunder/muck pit (also not mentioned on the site) provides cultured bacteria, and wild yeast is from the local area, all which is continually evolving as they [Click here for the full review…]