The distillery started out as a 20 litre still, 30 years ago and now we’re processing 30,000 litre in a day with a state of the art continuous column, it would be on of the bigger distilleries in the South Pacific. I’m the owner and now travelling the world selling are rums and spirits. We have worked with 42 below and Bacardi in the past . Rum is like making a fine dish of food , takes good quality ingredients, know how Modern technology with old recipe and lots of passion. First I’m a father, husband, entrepreneur chef, and love what I do .