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.