We begin with Evaporated Cane Juice (ECJ), a natural sugar made from 100% raw sugar cane juice, sourced from Co-operative farms in Columbia. Unlike refined sugar or molasses production, ECJ is made without chemicals, additives or industrial processing. The cane juice is gently concentrated over low heat, often using the dried spent sugarcane pulp as fuel, before being naturally crystallised.

This traditional process preserves the character of the cane, retaining its natural aromas, minerals and depth of flavour, giving us a richer foundation from which to create our rum.

We source our ECJ responsibly from co-operatives and small family-owned farms, choosing relationships with producers who share our respect for quality, sustainability and traditional methods.

Fermentation

Once at the distillery, the ECJ is combined with water to create our fermentation base before carefully selected yeast is added.

We don't add artificial nutrients or additives. The natural cane juice already contains everything the yeast needs to transform those sugars into a complex, flavourful wash.

After fermentation, we allow the yeast to settle naturally, avoiding the use of clearing agents and preserving as much of the spirit's character as possible.

Fermentation is a patient process. Depending on the yeast strain, temperature and conditions, it can take anywhere from seven days to over a month. This time allows the flavours that define our rum to develop before distillation even begins.

Distillation

Our fermented wash is distilled in our handmade 600-litre alembic pot still and coil condenser, crafted in Portugal and operated at our Buckinghamshire distillery.

Direct gas firing gives us precise control over the distillation process, allowing us to carefully shape the character of each spirit. Depending on the style of rum we are creating, we may distil once, twice or even three times.

Each distillation run requires patience and attention. A stripping run may take only a few hours, while a carefully controlled spirit run can take more than 18 hours as we make the decisions that define the final flavour.

Blending and Bottling

Every batch of Cane Rat Rum is blended by hand.

Unlike large-scale producers who aim to remove variation, we embrace the individuality that comes from making rum in small batches. Each fermentation, distillation and maturation brings something different to the final spirit.

This means every release has its own personality, a unique expression of our ingredients, our process and the place where it was made.