THE STAGES OF
IS FIRST BORN.
Coral-filtered Bajan water, plus natural open-air yeast, plus our proprietary heirloom strain. At our St. Lucy hilltop site, we simply open the doors to the Bajan air and let nature run its course. Populating the wash with yeast. Converting sugars into alcohol.
PERFECTING THE POT AND COLUMN.
The rum maker’s art blossoms during the process of distillation. Here, the secrets of generations materialize as rum vapors rising above water in copper stills. The pot still - a true mark of rum-making, producing intense aromatics and flavor from double distillation. The column still - an ingenious single-distill design that creates a rum that’s markedly smooth in taste and character. Both of these are blended and matured. Creating the quality and legacy of rum that can only be Mount Gay.
MATURATION & BLENDING
IT'S READY WHEN IT'S READY.
At Mount Gay, the title of Master Blender is a sacred one. Held by only four, over the past 40 years. Today, it’s Trudiann Branker, our first female master blender. Her refined palate, knowledge and passion for our rums is palpable. Working alongside former Master Blender Allen Smith for the last five years, Trudiann understands the rich complexity behind our rums. This process is not measured by time. But by taste. And the result is our distinguished line of Mount Gay Rums. Each bold and distinct. Each a snapshot of Bajan culture and history, captured in a bottle. For you to enjoy at a leisurely pace. Time and time again.
The Ingredients of
A well dug
On Mount Gay’s original Barbados claim sits a very humble building. Appearing as a common shed. Yet inside 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 distinct and special - Bajan 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.
A recipe consisting of Caribbean breeze.
During fermentation, sugars in molasses are converted into alcohol by single-celled microorganisms known as yeast. At Mount Gay, we employ a two-stage fermentation and yeast process.
The controlled stage involves the addition of a proprietary strain of heirloom yeast, developed over centuries by our rum makers. While the initial open-air stage 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 the environment.
To master rum,
one must master molasses and cane.
Our rums are born across rolling fields of sugarcane. Harvested and refined into a peak grade of molasses - aka Bajan black gold. Ours is unique. Fathered over time. A profile curated through generations of farming.
It’s a malty syrup with complex notes of mocha, sweet almond, ripe banana and vanilla. It’s the primary driver of flavour and distinction. Fully sourced in Barbados and the Caribbean.