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Small batch #2 2023

Caol Ila #xxxx

Age : X years old

Cask Number :

Cask type : XXX

Rum mark : XXX

Ester level : xxx gr/laap

Filled : xx/xx/xxx

Bottled : xx/xx/xxxx

Number of bottles : xx

Cask strength : xx % ABV

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Tasting notes 


Distinctive and trademark smoke notes on the nose. Evocative of a sea part of a low tide. Charcoal-like beach. barbeccue. The smell of an extinguished wood hearth in the morning.


The rich woody smoke carries on to the plate. Earthly, rugged and reminiscent of the harbour-side. A beach barbecue of flavours, with some delicious lemon juice poured over grilled sardines.


Surprisingly gentle and ordered, with fading oily smoke and burned and orange pith.

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About the distillery


Monymusk Distillery / Clarendon Distillery

Region: Clarendon Parish

Address: Lionel Town, Jamaica

Founded: 1949

Distillation equipement : 2 pot stills & 1 column still

Capacity: estimated at 12-14 million litres of pure alcohol / year

Monymusk (also called Clarendon) distillery is an active rum distillery built in 1949 in Lionel Town in the south of Jamaica and owned by National Rum of Jamaica. The distillery produces circa 12 million litres of pure alcohol per year of which 9 million litres are made with its column still and 3 million litres with its pot stills. The production facility is composed of two buildings built at different times. The oldest one holds two double-retort pot stills of 20,000 litres (5,300 gallons) and 25,000 litres (6,600 gallons) connected to their respective fermentation oak tanks and producing a spirit of about 85% ABV. The most recent facility built in 2009 and partly financed by the European Union, accommodates a triple column still producing a spirit lighter in aromatic compounds up to 96% ABV. This column still made spirit is mainly used for blends and liqueurs because of its cleanliness and more neutral profile. Hence, we prefer to focus on pot still made rums with Rest & Be Thankful.


Monymusk offers two different styles of pot still rums: light and heavy. Both rums styles are made from molasses, a mix of sugarcane juice, bagasse (among others sugarcane fibres left post pressing). The main difference lies in the fermentation time which is fairly short for the light style – 2 to 3 days- and much longer for the heavier style – 2 to 4 weeks-. Multiple marks/marques exist defining exact production specifications, a bit like a cuisine recipe.

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