Timeline PhotosWe started making our white rum in the summer of 2012 after contacting a family of local cane farmers out in Clewiston, Florida. Once we found they had a supply of untouched, pure local molasses, we knew it was time to get busy.

After fermentation and distillation, we aged the rum for 6 months in new American white oak barrels. To filter it, we chose to use carbons derived from all-natural, local and sustainable Florida coconut husk. The rest, as they say, is history.

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