Copper and cedar rum distilled from fermented molasses. Aged 25 years in used whisky and bourbon barrels. The copper and dark cedar color invites you to sip this rum as soon as you pour it from the dark glas bottle. Distilled in 1981 and bottled in 2006, this is the oldest rum from the Antigua […]

Deep mahogany rum distilled from fermented molasses. Aged 10 years in used whisky and bourbon barrels. Coconut, cinnamon and tropical florals on the aroma prepare you for butterscotch in the initial taste followed by a touch of thick coffee and baked apple in the viscous mouthfeel. Smoky cedar in the body lasts through the finish […]

Brown rum distilled from fermented molasses. Aged at least three years in used American bourbon barrels.

Brown rum distilled from fermented molasses. Blend of rums up to 21 years old. The oldest rum from Antigua Distillery. Slightly heavier in flavor and taste than the five year old rum. The smoky oak flavors are well balanced with citrus and burnt sugar notes. The lingering smoky finish carries notes of tobacco, caramel and […]

Light Brown rum distilled from fermented molasses. Aged a minimum of five years in used whisky and bourbon barrels. The polished copper hue of the spirit prepares the drinker for the initial impression of cherry, oak and a wisp of smoke. The first sip of ripe apple, coconut and hints of cinnamon fill the palate. […]

Brown rum distilled from fermented molasses. Aged at least 2 years in used American bourbon barrels.

Light brown rum distilled from fermented molasses. Aged at least 2 years in used American bourbon barrels. The strongest rum bottled in Antigua, but even at 75.5% alcohol this is not as hot as many of the other overproof rums in the islands since it has been aged, at least a little.

Clear rum distilled from fermented molasses. Aged at least 2 years in used American bourbon barrels.

Clear rum distilled from fermented molasses. Aged at least 3 years in used American bourbon barrels.