Our process begins by fermenting thick rich molasses and fresh Hill Country Spring Water with a select blend of yeast.
Our rum is distilled twice. There is a stripping run and a finishing run. Unlike vodka, Rum needs to retain certain flavors that multiple distillations would remove. I believe that a pot still gives more control over the distillation process. After distilling, I filter the Rum through activated carbon for smoothness.
To make Vanilla Flavored Rum we start with the finished white Rum to make a vanilla extract. Fresh hand-chopped gourmet quality vanilla beans are added, then infused over a period of time, to make an extract that is used to flavor the Rum.
Our Artisan well water that is used to ferment and cut the Rum is an asset that cannot be overlooked.
Our limited edition aged Rum is only sold at the distillery as it is aged in single barrel batches. I age in used whiskey barrels for 2-3 years.