During the 17th Century, Sugar Farmers throughout the Caribbean experienced the same issue; how to deal with the by-product of sugar production, Molasses. Lucky for us, some clever fellow eventually found a solution, boiling and fermenting of Molasses to producing an ideal starter for the distillation of a spirit, leading to the creation of Rum.

There are several varieties of rum produced worldwide, including; unaged white rum, barrel-aged gold or amber rum and dark rum usually aged then coloured with molasses. Beyond these varieties is Spiced Rum. Initially a solution for irregular results in production, with batches of rum deemed below standard being infused with locally sourced spices including Vanilla, Cinnamon, Allspice and Nutmeg to mask the unfavourable flavours.

Today, with the greatly improved technology and knowledge available to those producing Rum the irregularities and low quality results have been greatly reduced. This has allowed for increasingly premium expressions of rum to be infused with spices creating rums of distinct and unique character.