The world’s first smoked rum. It’s made in Trinidad from locally sourced sugar cane. It’s column-distilled and aged for at least two years in ex-whiskey barrels made from American oak. Additional flavor is imbued into the rum using 100% Arabica coffee beans from Colombia, fenugreek seeds from Morocco, and vanilla beans from Madagascar. To finish, the rum is smoked in America using American hardwood. It’s roasty, caramelly, and pleasantly but not overbearingly smoky.