In addition to making one of the finest rum agricoles from fresh-pressed Hawaiian heirloom kō (sugarcane), we search the globe for world-class rums to use in our blends. Our Special Release program is how we share the most rare and remarkable rums directly with you, as we find them.  
 

With all spirits, beer, and bread, flavors are created during fermentation. You’ll not find a bolder, more dynamic process than in Jamaica. To create “hogo” (short for French haut gout, or tainted game meat), the Jamaicans rely on the magical open earth “dunder pits,” rich with wild yeast and bacteria to start the fermentation process. For our first special release, Jamaica 11, we happened upon a weathered and dusty barrel of Jamaican rum that had been sitting for more than 11 years. The liquid inside was stunningly beautiful: a Jamaican funky hogo transformed over a decade into a super-sipper. There are only 188 bottles and you’ll never find this again. Notes: ripe berries, toffee, cacao, straw, baked pumpkin, orange oil, toasted spruce