A single blended rum of 50% estate-grown cane juice (made from a varietal called Saccharum Officinarum grown at 4,180 feet above sea level in red volcanic soil) distilled on a copper pot still, and 50% molasses distilled on a modified french style column still.
Tasting Note by The Chaps at Master of Malt
Creamed corn, demerara sugar, briny cane, and a little bit herbaceous.