Crafted from a blend of rums distilled in Jamaica, Barbados, Trinidad and the Dominican Republic, each aged in ex-bourbon white oak casks for between two and three years. This marvellous blend is then enhanced with an infusion of oak-smoked Pepper Dulse seaweed foraged from the tides of Jersey. The deep, earthy truffle taste of this sea botanical balances the rum beautifully, creating a complex and refined drink with layers of subtle, smoky coastal flavours.  

 TASTING NOTES

Warming winter spices with hints of cinnamon bark and vegetal oak, layers of burnt sugar, coffee and citrus, just a whisper of sea salt.