ST. VINCENT Distillers, LTD.     Welcome ST. VINCENT Distillers LTD.        Welcome ST. VINCENT Distillers LTD.
THE PROCESS 1.    Pure    molasses    arrives    in    Kingstown,    St.    Vincent where it is stored temporarily. 2.   The   molasses   is   transported   by   tanker   truck   to   the distillery   in   Georgetown,   where   it   is   diluted   in   huge vats   to   the   “brix”   (%   sugar   to   water)   required   by   SVDL standards. 3.   Fermentation   converts   the   sugar   in   the   molasses   to ethyl   alcohol   by   the   action   of   yeast   --   a   process   that takes approximately 36 hours. 4.   The   fermented   wash   is   boiled   by   steam   injection. The   resulting   vapour   condenses   to   produce   the   spirit. This    is    the    most    complex    part    of    the    process    and requires constant monitoring and sampling. 5.   The   finished   rum   is   stored   in   oak   barrels.   The   oak gives   the   rum   its   golden   color   and   unique   flavour.   The barrels   are   stored   and   aged   for   up   to   10   years.   The master   blender   carefully   selects   the   barrels   based   on age   and   type   of   rum   needed   for   his   recipes.   Then   the blended    rums    are    allowed    to    mellow    (or    marry)    in order to reach the optimal flavour state. 6.   Finally,   the   aged   rum   is   diluted   with   pure   water, filtered and bottled.
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