We used unrefined, pressed and dried sugar cane instead of inexpensive black strap molasses. Distilled through our double diamond still, this creates a rum that isn’t thick, but has more congeners. The rum is slow carbon filtered and achieves a light body that isn’t overly sweet or syrupy. Look for green apple aroma on the nose with a vanilla finish. Superior in Caipirinha and Mojito or with cane syrup, soda and a twist of lime.