Smith & Cross
Between the old London docks on the Thames and the funk of Jamaica, Smith & Cross carries a story with roots back to 1788, now firmly shaped by Hampden in Trelawny. Molasses—alongside cane syrup from the estate’s sugar—is the backbone; wild-yeast fermentation, dunder-laced and aromatic, feeds copper pot stills that deliver Wedderburn and Plummer marks packed with hogo, high ester lift and tropical fruit.
The components mature from barely half a year up to around three years in ex-bourbon casks, where tropical ageing concentrates oak spice, caramelised banana and peppery warmth without sanding off the edges. Bottled at 57% ABV, it’s navy strength in spirit yet remarkably focused: it can add depth to a classic Daiquiri or make a no-compromise Mai Tai sing with unapologetic Jamaican character.Smith & Cross
Between the old London docks on the Thames and the funk of Jamaica, Smith & Cross carries a story with roots back to 1788, now firmly shaped by Hampden in Trelawny. Molasses—alongside cane syrup from the estate’s sugar—is the backbone; wild-yeast fermentation, dunder-laced and aromatic, feeds copper pot stills that deliver Wedderburn and Plummer marks packed with hogo, high ester lift and tropical fruit.
The components mature from barely half a year up to around three years in ex-bourbon casks, where tropical ageing concentrates oak spice, caramelised banana and peppery warmth without sanding off the edges. Bottled at 57% ABV, it’s navy strength in spirit yet remarkably focused: it can add depth to a classic Daiquiri or make a no-compromise Mai Tai sing with unapologetic Jamaican character.
