We ferment raw cane syrup and blackstrap molasses with a Rhum Agricole yeast strain and a Chenin blanc yeast strain to develop a rich tropical fruit character. Two distillations on our hybrid pot // column still take our spirit up to approximately 180 proof. This gives our White Rum a light enough body to perform in a mojito but leaves enough fruity character to create a fruity daiquiri. Once it comes off the still, we add filtered water, run it through a charcoal filter, then bottle it by hand at our distillery in Northeast DC.

Source: Cotton & Reed