The cold Nordic terroir, gives us the opportunity to experiment with production methods. Because of the low temperature, the fermentation of either molasses, fresh juice or syrup, can take up to four weeks. The elongated process has been highlighted by rum experts, as a possible secret, behind our unique profile.
During the maturation, we work with different types of barrels: ex px sherry, ex bourbon, ex red wine and new barrels. We use both big and small casks – from as small as 40 to 500 litres.
All barrels have in common, that they are hand picked and constantly under observation, so we only use the best of the best.
The seasonal rise and fall of temperature is usefull, and our locations for maturation are not limited to our heated warehouse in the Northern Region of Denmark, where we are based.
All of our experiments give something new to each rum batch, and not two of our rum taste the same – something that we are very proud of.
We hope you will join the ride and find your own favourites as you go along.