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Famous for carrying fresh fruits and spices back from exotic lands, the locally built 19th century Salcombe Fruiters often ventured to the West Indies to acquire a much sweeter and more potent payload; sugar, molasses and rum.
In the tropical Caribbean heat, puncheons or hogsheads of this rich spirit were carefully stowed on board these ships and surrounded by coconuts to protect the precious cargo during their perilous journey back across the Atlantic.
Salcombe Rum has been lovingly handcrafted in small batches. With gently fermented first-rate molasses, unrefined sugar and a blend of yeasts it is distilled on traditional 60 litre hand beaten copper pot stills. The result is an exceptionally sophisticated rum with an outstanding balance and spectrum of flavour.