Made in 2016, we could only make 120 cases in total. Why such a limited production? With every product we make, we must be sure the ingredients are of the highest quality. As we say with our whiskeys, when you start with delicious, you concentrate delicious. This led us to a very limited source of sugar cane syrup we liked from Maui. Not just any syrup though. First it was extracted in a vacuum still, making it four times purer than molasses, then fermented with champagne yeast, to be aged for a week on lees. Our reason for all this hard work? To develop a richer, deeper character than an ordinary rum. You’ll experience and appreciate these layers of complexity, gently expressed in the long, lingering finish of our Charbay Rum.