It was always going to be pineapple.
Some ideas sit quietly in the background for years and for us, pineapple was one of them. When we first started talking about the White Bay Series — the rums we make in a modern Red Mill style — pineapple was on the list from day one. Then other barrels called our name. Other experiments jumped the queue.
But this one never really went away, and now, it’s finally here.
We started with a base of bourbon cask and fondillón barrel aged rum — rich, rounded, and full of depth. Into that, we macerated fresh and dried pineapple. Then we finished it with our own pineapple oleo saccharum syrup — bright, aromatic, and just sweet enough to pull everything together.
The result? Lush pineapple up front. Warm oak and dried fruit underneath and a finish that feels like late afternoon sun in White Bay.