This distillery makes their Granite Coast Rum from American molasses, fermented at high temperature with champagne yeast. It’s cut to 80 proof with Monadnock spring water.
Richland Distilling Company uses only two ingredients in crafting its fine spirits: pure, unrefined cane sugar syrup and natural water. That's it.
At KoHana Distillers, sugarcane is harvested by hand, pressed into juice and distilled into a pure cane rum in small batches.
All the rums from Koloa Rum Company are made with Hawaiian sugarcane and Mount Waialeale rainwater and twice distilled in a vintage copper pot still.
Their rum starts as molasses and sugar cane, distilled and aged in new oak casks. The limited release series ages rums for a second time in finishing barrels from bourbon, rye and Madeira distilleries around the globe.
Three Roll Estate uses sugarcane grown on the Louisiana alluvial flood plain to distill their lineup of “cane to glass” rums.
Each rum starts with pure cane sugar, juiced and combined with a special yeast strain to produce delicate rums. They're then aged in spent whiskey and wine barrels to add complexity to the finished product.
This distillery uses 100-percent Florida-grown sugarcane to create small-batch rums in a traditional copper pot still. The spirit then gets aged in used American white oak Kentucky bourbon barrels.
Each of their rums is made with sugarcane molasses and sugar. Queen Charlotte’s Reserve spends a year in new American white oak, while Spiced Carolina Rum is blended with spices for hints of cinnamon and vanilla.
LYON RUM is the flagship spirit of Windon Distilling Company – a micro distillery on the Chesapeake Bay dedicated to distilling American Rum from 100-percent Louisiana sugarcane using traditional pot stills.