The rum is distilled using molasses and brown cane sugar. Fresh homemade butterscotch is delicately combined with the rum taking at least a week to macerate. This is then triple filtered and watered down to bottling strength. Due to slow maceration, only 10 bottles can be produced at once otherwise the quality of the rum is compromised.
On the nose: delicate sweetness with a subtle hint of rum.
On the palate: creamy and velvety texture.
On the finish: butterscotch aftertaste with subtle rum notes.
Net Content – 50cl