River Antoine

Top review from Stefan Persson:

"The distillery founded in 1785, still produce their rum as it was done back in that time. The cane is crushed by a waterwheel driven mill. It’s wild fermented. They don’t use any temperature control and the double retort copper pot stills is heated with dried Bagasse. Finally it’s bottled straight from the stills. They use sugar cane juice instead of molasses, but it’s not an Agricole cause they use different methods. Overall it’s a funky rum rich on esters and congeners. It’s probably not for everyone, but I just love everything around it and I think it beats the Jamaican white Overproof’s."