Distiller Notes
To produce their rum, Long Pond uses five Vendome and John Dore alembics, four with a capacity of 3,500 gallons and one with a capacity of 1,479 gallons. The distillery also has a Blairs Coffey still, but this is no longer in use.Long Pond STCE denotes a high ester level of 550 - 700 g/hlpa. STCE (“Simon Thompson Cambridge Estate”) is a historic mark of the defunct Cambridge Estate which has been continued to be produced at Long Pond distillery. Aged for fifteen years in ex-Bourbon cask the tropical conditions of the distillery and bottled au naturel at cask strength with no dilution, additives, sugar or artifice.Tasting notes: Richly developed and bursting with deep notes of ripened banana, toffee, walnuts and pine resin. A structured and full bodied palate with a finish that might last days.
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.