This rum was produced in 2008 at the Worthy Park distillery in Jamaica from a mash made from molasses, sugar cane juice and crushed cane stems. The mash was fermented in large American oak fermenters and then distilled in a Scottish pot still made by Forsyths. The distillate was aged in a single refill barrel for 14 years before being bottled in January 2023.

70 cl

54.5% Vol.