Every spirit begins here and stays here: fermented, distilled, rested or aged, bottled and labeled at our distillery in Charlotte Amalie.
We do not send the liquid off-island to be made somewhere else. The work happens in our building in Charlotte Amalie, from fermentation through bottling.
Our darkest, richest rum. Made from sugarcane molasses and rested until it develops a deep color and a full profile of oak, smoke, molasses and dark fruit.
Drink it neat, over ice or use it when you want a cocktail to taste unmistakably like rum.
A contemporary gin built around Caribbean botanicals and plants grown on the distillery property. Fresh lemongrass and basil give it a bright, green character alongside juniper and citrus.
Our vodka starts with sugarcane rather than grain, potatoes or corn. The result is clean and smooth with a subtle sweetness and soft texture from the cane base.
A rum-based coffee liqueur made with coffee we roast ourselves at the distillery. The coffee and rum operations share the same building, so this bottle brings the two sides of the property together.
Rich enough to drink over ice and especially good in an Espresso Martini or White Russian.
The process is visible when you visit. Ask us questions — this is a working distillery, not just a retail tasting room.
Sugars are fermented into a wash ready for the still.
Our stills concentrate the alcohol, aroma and character of the wash.
Depending on the spirit, time, barrels and tropical heat shape the final character.
Botanicals, coffee or other ingredients are handled according to the spirit we are making.
The finished spirits are bottled and labeled in St. Thomas.
Come to the distillery and try the lineup where it was made.