Rum

Caribbean white rum from Marc Farrell, born and bred in Trinidad and Tobago. Blend of column still rum from the Dominican Republic and high ester post still rum from Jamaica. Overripe banana and wet earth. Begging to be splashed into a Daiquiri or Mai Tai

Terroir-driven rum from a cloud forest in Oaxaca! Third generation distiller Jose Luis Carrera organically grows four varieties of sugarcane, ferments naturally in pine vats, and distills to proof with nothing added or removed. Daiquiris, anyone?

Hailing from one of Haiti’s oldest distilleries, San Zanj refers to the unaged nature of this rum, translated to “Without Angels” in Haitian Creole. Organically farmed blend of Clairin (rum made from local sugarcane juice and fermented with wild yeast) an

Old school navy strength rum perfect for tiki drinks! Its lineage traces back to 1788 as one of England’s oldest handlers of Jamaica rum. Made from Wedderburn and Plummer pot still distillates, notorious for their hints of exotic fruits, spices, and caram