Made in Guyana from Demerara sugar cane, its buttery caramel and vanilla taste can be traced back to the one-of-a-kind wooden still its distilled in (as well as the ex-bourbon casks it's kept in).

That wooden still is the secret here - one of the last remaining wooden Coffey stills in the world, and it creates flavours you literally can't get anywhere else. The wood imparts this incredible buttery richness that's completely different from copper or steel distillation. Demerara sugar cane already has more molasses character than most, and that wooden still amplifies it into liquid toffee territory. The ex-bourbon barrels add vanilla and caramel without overwhelming that unique woody, almost funky character that makes Guyanese rum so distinctive.