How we work

Everything starts with the spirit

We source both newly distilled raw spirit and already aged spirit. In rum we work with spirits from Jamaica, Guatemala, Guyana and the wider Caribbean, among others. On the whisky side we work with malt whisky as new make from Sweden’s Agitator and Spain’s Liber, among others.

We look for spirits that already have a clear personality from the start. The cask should not hide that character, but build on it.

The cask shapes the direction

Our cask stock holds classic sherry casks that once held Oloroso and Pedro Ximénez, as well as casks that held port, cognac, armagnac, madeira, sauternes and banyuls.

We also work with more unusual casks that previously held calvados, cherry brandy, apricot brandy or maple syrup. The different casks add entirely different notes and let us create expressions that don’t follow the usual templates.

Cask by cask

Each combination of spirit and cask is treated as its own project. We work our way forward and let the result lead, rather than a fixed formula.

The common thread is flavourful spirit, often pot still distilled, at higher strength and with no added flavourings or colour. The goal is not for the cask to take over, but for the spirit and cask together to create something greater than the two parts.