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            Rum at Stanaway’s is built on fermentation depth, careful distillation, and a respect for the maritime history that shaped Whitehaven. Every batch is crafted in 50‑litre runs or smaller, giving us complete control over flavour development from molasses to bottle. This is rum made with intention — bold, characterful, and unmistakably ours.

Molasses: The Starting Point of Flavour

    Great rum begins with great molasses. We source high‑quality molasses chosen for:

• Rich sugar content

• Clean fermentation behaviour

• Deep, dark flavour potential

Each batch is diluted, oxygenated, and prepared with the same precision you’d expect in a lab. Rum is a fermentation‑driven spirit — and we treat it that way.

 Fermentation: Building Esters and Character

    Rum fermentation is where the magic happens. We design each ferment to encourage the formation of esters, fruit notes, and the complex congeners that define a proper craft rum.

Our fermentation approach includes:

• Controlled temperature profiles for predictable ester formation

• Selected yeast strains chosen for rum‑specific flavour development

• Long ferments which could be 6 month that allow deeper complexity of flavour and aroma

• Dunder management to build layers of aroma and depth

• Full logging and comparison of every batch

Nothing is left to chance. Every ferment is monitored, graphed, and refined.

Distillation: Slow, Clean, and Character‑Focused  

    Rum distillation at Stanaway’s is done in small batches, allowing us to shape the spirit with precision.

The First Run

        A gentle stripping run pulls alcohol and flavour from the fermented wash. Extra wash can be added during the run to add oils increasing mouth feel and flavour carry over.

The Spirit Run

     This is where rum becomes rum.

• Heads are cut early to remove harshness.

• Hearts are selected for clarity, fruit, and depth.

• Tails are managed carefully — enough to add body, never enough to muddy the profile.

Every run is guided by sensory evaluation and data, not automation. The thump keg adds an additional layer of character, amplifying the richness of the spirit.

Ageing & Finishing: Rum with a Sense of Place

     Some rums are bottled unaged for brightness and purity. Others rest in small casks to develop warmth, spice, and complexity.

Our ageing philosophy:

• Small barrels 50L for accelerated wood interaction and accelerated maturation

• Varied cask types — new oak, ex‑whisky, ex-rum, and specialty finishes

• Regular sampling to track development

• Coastal influence from Whitehaven’s cool, maritime climate

The result is rum that carries the quiet influence of the Cumbrian coast.

Bottling: Honest, Transparent, and Small‑Batch

     When a rum is ready, we bottle it by hand.

• No artificial colouring

• No unnecessary filtration

• Batch‑specific labels with full transparency

• Limited releases only — never mass‑produced

       Every bottle represents a single batch, a single ferment, and a single moment in the life of the spirit.

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     Thats the Stanaways way

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