The very first first rum from Bristol's Psychopomp distillery, dubbed Cane. It's made from 100% South American molasses, fermented with a blend of mead yeast and distiller's yeast. After distillation, it's aged for two months on oak spindles before it's re-distilled and bottled in the simplistic Circumstantial packaging.
Tasting Note by The Chaps at Master of Malt
Loads of funky, with bittersweet grapefruit, more citrus peel and toasted banana.