Five Hundred Cuts Pineapple Mango Rum
The molasses is fermented for seven days with wine yeast. It is then distilled in the two in-house iron stills to give off notes of tropical fruits and brown berries (blackcurrant, sloe). Part of the rum produced is used as a base for maceration with various ingredients (Tonka bean, cinnamon, ginger, spices). The other part is redistilled with orange peel, green cardamom, Sichuan pepper and cloves. The two new rums are blended and enhanced with a little muscovado sugar (8g/l). A maceration of fresh mangoes and pineapples is added.