Rum
Boston Rum grew out of the desire to resurrect the city’s storied history of rum production, which dates back to 1667. Colonial Americans had a healthy appetite for rum, and much of the original spirits was distilled in Boston. Made with blackstrap molass
During Prohibition, there was a wooden schooner known for smuggling rum from the Caribbean to the U.S; its name was Kirk & Sweeney and was finally seized in 1924 by the Coast Guard with its cargo full of rum. Kirk & Sweeney rum is produced at the Bermúdez
Plantation Pineapple Rum Stiggins’ Fancy is a pineapple rum created by infusing ripe Queen Victoria pineapples in rich, aged Plantation Original Dark Rum for 3 months. The pineapple rind (where the pineapple’s essential oil chiefly resides) was macerated
