1
FERMENTATION
WHERE FLAVOUR IS FIRST BORN.
Coral-filtered water. Natural open-air yeast married with 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.
2
DISTILLATION
PERFECTING THE POT AND COLUMN.
The rum maker’s art blossoms during the process of distillation. Here, the secrets of generations materialize as rum vapours rising above water in copper stills. The pot still - a true mark of rum-making, producing intense aromatics and flavour 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.
3
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, expertise and passion for our rums is palpable. Blending and ageing our rum under the influence of tropical static ageing. Three types of casks - American Whiskey, Bourbon & Cognac, weaving in others for limited editions. The largest stock of aged rum in Barbados. This process is not measured by time. But by taste. And the result is our distinguished line of Mount Gay Rums. Each a snapshot of Bajan culture and heritage, captured in a bottle. Each more than a rum.
