Produced in small batches, our rum making process starts with sugarcanes that are crushed to extract the juice to create molasses. We mix the molasses with pure spring water and ferment in large wooden vats. The slow fermentation allows the sugar in the molasses to produce a fermented liquid called ‘wash’ along with esters and congeners.
The wash is twice distilled in continuous column stills to produce a rum rich in flavour and a high Alcohol by Volume (ABV). Our distillation process enables us to remove congeners to create a cleaner, more refined spirit.
We then add pure spring water to reduce its ABV to 42.8%. After distilling, there are several factors inherent to the ageing and blending process that contribute to the exceptional quality of our rums.
Our rums are aged to perfection in first-fill and aged American white oak bourbon barrels, infusing them with a rich and rounded flavour profile.
The Himalayan Honey Hunter 15 Year Old Rum uses ex-bourbon barrels previously steeped in bourbon. This process allows the casks to retain the bourbon’s essence during maturation, resulting in a smooth and intricate flavour profile. This ageing process achieves a smooth and complex flavour profile, bringing together notes of vanilla, chocolate, tobacco, sandalwood, and toast.
While the ex-bourbon casks are essential for imparting rich flavours, the weather and natural environment of the Jerez region in Spain, where the sherry bodegas reside, also contribute significantly to achieving the desired flavour profile of Himalayan Honey Hunter Rums.
Our Himalayan Honey Hunter Rums undergo ageing using the solera and criaderas process in ex-bourbon barrels from Jerez, Spain. This traditional method, dating back to the mid-18th century, has been used to mature sherry, port, and madeira.
The solera and criaderas process involve fractional ageing and blending, utilising a tiered system of barrels known as criaderas. Younger rum is gradually blended with older rum in small batches within this system.
Initially, the younger rum is added to the top criadera and then flows through to the middle and bottom tiers, where the older rum resides. This continuous blending process as the rum ages imparts a rich and complex character while maintaining a consistent flavour profile.
Our 15-year-old rum undergoes a transformative journey within the solera system, ultimately finishing its ageing process in casks previously filled with Oloroso sherry.
This additional year of finishing in Oloroso sherry casks imparts an extra layer of depth, smoothness, and complexity to our rums, enhancing their overall character.
In Nepal’s hot climate, known for its faster maturation, the angels’ share loss amounts to around 6-8%. This natural phenomenon accelerates the ageing process of our Himalayan Honey Hunter 15 Year Old Rum, resulting in a uniquely matured and flavorful product.
