Made from a base of Guyanese rum, redistilled with spices and botanicals at Old Poison Distillery in Edinburgh, before being blended with cold brew coffee from a local coffee roaster and rested for 10 days in wooden barrels. Delicious in an Espresso Martini of course, or poured over ice cream. If you're wondering about the name, well, Hina is a Polynesian name usually given to powerful goddesses.
