1. Raw Materials
Pure molasses from Guyana arrives in Kingstown, St. Vincent, where it is stored until it is taken by tanker truck to the Distillery in Georgetown.
Molasses is diluted in huge vats to the “brix” (% sugar to water) required by SVDL standards. Fermentation converts the sugar in the molasses to ethyl alcohol by the action of yeast — a process that takes approximately 36 hours.
The fermented wash is boiled by steam injection. The resulting vapour condenses to produce the spirit. This is the most complex part of the process and requires constant monitoring — and sampling!
4. Aging and Storage
Rum improves with age! SVDL stores its aged rums in oak barrels. The oak gives the rum its golden color and unique flavour. The barrels are stored and aged for up to 10 years.
SVDL is proud of its finely blended rums – Captain Bligh Golden Rum and Sunset Premium Rum. The master blender carefully selects the barrels based on age and type of rum needed for his recipes. Then the blended rums are allowed to mellow (or marry) in order to reach the optimal flavour state. Finally, the rum is diluted with pure water, filtered and bottled.