The Ingredients of
Mount Gay
WATER
A WELL DUG
ONLY ONCE.
On our original plot at the Northern tip of Barbados in St. Lucy parish sits a small building. Appearing as a humble stone shed. Beyond the doors resides a deep artesian well. First dug in 1703 by our founders, this well is the very same one still used today. It is the heart of Mount Gay. Supplying the core of what makes our rum so unique - our own Barbadian water. Drawn upwards from coral caverns, hundreds of feet below. Finely filtered by the island itself. Delivering time-tested purity and smoothness unlike any other rum produced anywhere else.
YEAST
CARRIED BY THE CARIBBEAN BREEZE.
During fermentation, sugars in molasses are converted into alcohol by single-celled microorganisms known as yeast. At Mount Gay, we employ two types of fermentation. Closed fermentation, used for column distillation, involves the addition of a proprietary strain of heirloom yeast, developed over centuries by our rum makers. While the initial open-air fermentation, used for pot still distillation, exposes the molasses and water to the Bajan atmosphere. Allowing breezes to carry native yeasts into the mix. Creating a completely unique aromatic profile. Naturally crafted by our terroir.
MOLASSES
TO MASTER RUM,
ONE MUST MASTER SUGARCANE MOLASSES.
Our rums are born across rolling fields. The finest hand-selected Barbadian and Caribbean sugarcane. Harvested and refined into a peak grade of molasses. Ours are unique. Fathered over time. A profile curated through generations of farming. It's a malty syrup with complex notes of caramel and toffee along with a hint of acidity and bitterness in the aftertaste. A balanced blend. Fully sourced in Barbados and the Caribbean.
