Our original spiced dark rum is created through the warm fermentation of Australian sugar cane, molasses and demerara sugar with native yeast from the Caribbean. The resultant sugar wine is then triple pot distilled and aged in French oak hogshead for a period of two years. After one year, Madagascar vanilla bean, allspice, nutmeg, cinnamon and orange peel are added to the barrel and aged for a further 12 months. Perfect in a tumbler on ice.