Created from scratch in Derbyshire and made using solidified sugar cane juice imported from South America which is blended with molasses before fermentation, distillation, maturation and bottling at the White Peak Distillery. It all began when White Peak started year-long trials to create this rum back in late 2018, and the response from those that taste-tested the initial iteration proved they needed to see this project through to completion. Naturally, we are very glad that they did.