Peggys Dark Rum
Our Peggy dark rum undergoes two distillation stages, the first being a stripping run to collect the low wines, followed by a pot still run for a more flavoursome result at around 70% abv. This is then diluted with Cornish spring water to 60% before being aged on a combination of French and American medium-to-high-char oak chips for up to three months. We then proof to 40% abv before sweetening it with raw cane sugar and blending with our in-house cold brew coffee. Dark chocolate and molasses infused with oak, rich caramel, and a hint of liquorice and marzipan on the finish give Peggy dark rum a palate as unique as her story.