Antiguan rum dates back to the early 1700s, with records showing sales to the United States, or what would become the United States, in the 1720s. English colonists settled Antigua in 1632, laying the foundations for slavery and an economy based on sugar production.
English Harbour 5 Year old is made from Molasses that is fermented for 24 to 36 hours in open-top fermenters using a mix of commercial and wild yeast. A five-column continuous still is used for distillation, one of only two copper continuous stills in the Caribbean. The column stills produce a lighter style of spirit that is full of character and intense in flavor. Maturation takes place in warehouses without temperature control using ex-bourbon and Tennessee whiskey barrels.
The flavors of the English Harbour 5 year old is rounder with stronger fruit characteristics, and while it is a dry spirit, it has the sweet aromas of molasses complemented by orange rind and coconut.
What are your thoughts? Like, comment and share we want to hear from you!