Producers of English Harbour rum. They seem to operate a collumn-still, and distill to the remarkably high strength of 95% abv. Interestingly enough they use both bakers yeast as well as wild yeast in their fermantation.
According to their website, ‘the aging period is never less than 2 years’, and maturation happens in charred bourbon barrels with ‘a handful of oak chips’ added to them to ‘enhance the interaction of oak and rum’.
The Ministry of Rum has a great page on this distillery, see: http://www.ministryofrum.com/producerdetails.php?t=99
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