There is beauty in taking a classic Caribbean liquor recipe and reinterpreting it to reflect the spirit and place of where it’s distilled. You create something that tips its hat to the past but doesn’t live there. This lively spirit, made with blackstrap molasses and local maple syrup, is finished in bourbon barrels for a sweet maple and vanilla taste profile definitely captures the here and now.
AWARD
Silver Medal 2017 American Distilling Institute
