Molasses is fermented for 24 to 36 hours in open-top fermenters using a mix of commercial and wild yeast. A five-column continuous still is used for distillation, one of only two copper continuous stills in the Caribbean. The column stills produce a lighter style of spirit that is full of character and intense in flavor. Maturation takes place in warehouses without temperature control using ex-bourbon and Tennessee whiskey barrels.
Comparing the flavors of the English Harbour 5 year old to the 10 year old, the 5 year old is rounder with stronger fruit characteristics, and while it is a dry spirit, it has the sweet aromas of molasses complemented by orange rind and coconut. The 10 year old has more structure, with spices and balanced wood notes providing additional layers to the foundation established by the 5 year old. 40% ABV
