All about English Harbour

The English Harbour brand was created in 1993, with aged Rums as their focus. Their signature five-year-old was launched in 2001.

The molasses for English Harbour is sourced from the Dominican Republic and Guyana. It is fermented for 24 to 36 hours in open-top fermenters using a proprietary mix of commercial and wild yeast.

The wild yeast is a crucial part of the production process, imparting a light briny note to the Rum made in the seaside Antigua distillery.

English Harbour Rums are produced using one of only two copper continuous stills in the Caribbean. The stills produce a lighter style of Spirit, rich in flavor and full of character.

Their critically acclaimed core lineup consists of their 5YO, 10YO, and Vintage 1981 25YO.

All about English Harbour distillery

Antiguan Rum dates all the way back to the early 1700s. After the abolition of slavery, no stable sugar workforce existed in Antigua and the Rum production virtually disappeared.

Rum shops outsourced their blends. In 1932, a particular group of Portuguese Rum shop owners joined forces to create Antigua Distillery Ltd., initially producing Rum under the Cavalier label.

In 1993, the English Harbour brand was created, and with the launch of the five-year-old in 2001, aged Rums became their focus.

A five-column continuous still is used for distillation, notable in that it is made from copper, one of only two copper continuous stills in the Caribbean.

Maturation takes place in warehouses without temperature control using ex-Bourbon and Tennessee Whiskey barrels.

Distillery info