Made in the New England tradition, from 100% Molasses, this rum is double distilled and aged a minimum of two years in 53 gallon new American oak barrels. This style of rum was drunk on the ships, farms, and in the pubs of early America.

Drinks beautifully on its own, but is also fantastic in a rum old fashioned or a dark, rich, daiquiri, adding power, velvet texture, and deep bass notes of pastry, brownbutter, custard, apricot marmalade, hazelnut, and dried figs. ABV varies slightly, usually around 55% abv.