Canerock
In the heat of Jamaica, Canerock takes a spiced route without muting the island’s voice. Guided by Maison Ferrand’s blending approach, the base is built from molasses rums drawn from classic Jamaican distilleries, marrying pot still weight with column still clarity. Much of the blend rests up to three years in ex-bourbon casks, with smaller parcels reaching 5–10 years and a touch of ex-Pedro Ximénez finish adding dark-fruit gloss.
Only then comes the infusion: coconut, vanilla and ginger are folded in as natural accents, letting that unmistakable Jamaican ester lift flash through a creamy, warm frame. It reads smooth, but never flat—funk kept on a short leash.
Neat, it balances oak, spice and tropical roundness; in cocktails it shines where bold rum matters—ideal for a confident Mai Tai, or to give a Rum Old Fashioned a quietly exotic depth.Canerock
In the heat of Jamaica, Canerock takes a spiced route without muting the island’s voice. Guided by Maison Ferrand’s blending approach, the base is built from molasses rums drawn from classic Jamaican distilleries, marrying pot still weight with column still clarity. Much of the blend rests up to three years in ex-bourbon casks, with smaller parcels reaching 5–10 years and a touch of ex-Pedro Ximénez finish adding dark-fruit gloss.
Only then comes the infusion: coconut, vanilla and ginger are folded in as natural accents, letting that unmistakable Jamaican ester lift flash through a creamy, warm frame. It reads smooth, but never flat—funk kept on a short leash.
Neat, it balances oak, spice and tropical roundness; in cocktails it shines where bold rum matters—ideal for a confident Mai Tai, or to give a Rum Old Fashioned a quietly exotic depth.
