Mount Gay Rum is from Barbados and was founded in 1703. It is a commercial brand of rum with a long history in the world. Its unique natural coral filters deep water sources, uses specific yeast for fermentation, and rarely uses single + continuous combined distillation. These craftsmanship make Mount Gay Rum’s rum unique.

On the original plot of St. Lucy's Parish at the northern end of Barbados, a small building is located. It looks like a simple stone shed. There is a self-flowing well outside the door. This well was excavated by the founder in 1703 and has been used to this day.

It is the heart of MountGay. The rum of MountGay is serving up what makes MountGay’s so unique—MountGay’s own Barbados water. Draw up from a coral cave a few hundred feet below. Finely filtered by the island itself. Provides proven purity and smoothness, unlike rum produced anywhere else.

During fermentation, the sugar in molasses is converted into alcohol by a single-cell microorganism called yeast. In MountGay, two fermentation methods are used. Blocked fermentation, used for distillation columns, including the addition of yeast patented strains. Open-air fermentation is used in tank distillation, exposing molasses and water to the Bazaar atmosphere. Let the breeze bring local yeast into the mixture. Generates a unique aromatic odor. It is naturally formed by terroir.

MountGay's rum was born in the ups and downs. Hand-selected Barbados and Caribbean sugar cane. Harvest and refine into molasses. This is a malt syrup with a complex caramel and toffee flavor with a hint of sourness and bitterness in the aftertaste.