Distiller Notes
In St. Lucia Chairman’s reserve is best enjoyed with coconut water but can be drunk neat or with a chaser of your choice.
Proof: 80
Critical Acclaim
All Vintages
Sugarcane arrived in St. Lucia in the 18th Century, and its molasses byproduct continued the growth of the Caribbean’s thriving rum trade. By the 1950s however, most Caribbean rum producing islands had slowed their pace, and St Lucia was no exception – only two producers remained in Dennery and Roseau. Soon the two joined forces under the Barnard family banner of the St. Lucia Distillers Group. The operating distillery now remains in Roseau. Featuring extensive environmental initiatives, Chairman’s Reserve distills outstanding rums in a St. Lucia style using molasses sourced primarily from Guyana, after a 24-30 hour closed fermentation period.
From pirate life on the open sea to Caribbean island paradises, perhaps no other spirit evokes such a romantic history as Rum. Made through fermentation and distillation of molasses or the fresh-pressed juice of sugar cane, Rums range from 20% to over 70% alcohol and come in a variety of tones from clear to dark. Highest quality Rums are generally produced in pot stills and aged in wood, while less expensive Clear or “White” Rums are produced in column stills and bottled without barrel aging. Naturally, Rums form the base of tropical cocktails like Daquiris and Mojitos.
