FIJI
Where volcanic soils meet the Pacific, Fiji turns sugarcane molasses into rum shaped by a maritime mesoclimate. In Lautoka, yeast choice, pH and temperature curves steer fermentation kinetics before pot and column distillation create complementary fractions for blending. Tropical maturation makes oak work fast and evaporation decisive, so cask selection, toasting, refill rhythm and warehouse strategy become technical levers. The result is an island style defined less by folklore than by process control, salt air and the steady craft of distillation. Cut points and reflux decisions tune body and congeners without losing geographic clarity.
FIJI
Where volcanic soils meet the Pacific, Fiji turns sugarcane molasses into rum shaped by a maritime mesoclimate. In Lautoka, yeast choice, pH and temperature curves steer fermentation kinetics before pot and column distillation create complementary fractions for blending. Tropical maturation makes oak work fast and evaporation decisive, so cask selection, toasting, refill rhythm and warehouse strategy become technical levers. The result is an island style defined less by folklore than by process control, salt air and the steady craft of distillation. Cut points and reflux decisions tune body and congeners without losing geographic clarity.
