This rum is distilled and aged on Holy Island in Northumberland. Distilled with molasses, vanilla, and coconut, the rum then spends 12 months maturing in heavily charred American oak barrels. Following a historic fisherman's tragedy at sea that was blamed on a pig aboard the boat, local folklore dictates that no one should read, write, or utter the word 'pig', so they call them Guffys instead, in case you wondered about the name.
