Light brown rum distilled from fermented molasses. Aged in used American whisky barrels.
Starting with blackstrap molasses, yeast and water, the fermented wash is distilled three times in a pot still before being aged, filtered and then bottled as Thomas Tew Rum.
Starting with blackstrap molasses, yeast and water, the fermented wash is distilled three times in a pot still before being aged, filtered and then bottled as Thomas Tew Rum.
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