English Harbour

English Harbour Rum is produced by Antigua Distillers Ltd. in St. John’s, Antigua & Barbuda. The “English Harbour” brand was launched in the 1990s, evolving from earlier molasses rum brands such as Cavalier, Caballero, and Old Mill. Antigua Distillers Ltd. has been operating since 1932–33.

The rum is molasses-based, as Antigua no longer grows sugar cane at scale; therefore, molasses is imported from countries like the Dominican Republic and Guyana. Fermentation lasts approximately 24–36 hours, utilizing a combination of ambient (wild) and cultured yeasts. Distillation is carried out in a copper column still—specifically, a three-column still from John Dore & Co., which has been upgraded over time. This process produces a relatively light and clean spirit, that is then aged.

Aging primarily occurs in ex-bourbon American oak barrels. The standard 5-year expression is aged in bourbon barrels, often with the addition of oak chips to enhance the interaction with wood. Other variants include 10-year, 25-year, or vintage releases (such as English Harbour 1981) aged in used whisky or bourbon barrels. Special and limited editions may feature cask finishes in port, sherry, Madeira, and other barrels. All aging occurs under tropical conditions by the sea, which accelerates maturation and imparts a distinctive seaside or harbour character to some expressions.

The flavor profile—especially for the 5-year expression—features notes of caramel, vanilla, toasted oak, dried fruit, spices, molasses sweetness, nutmeg or mild pepper, vanilla fudge, coconut or toasted coconut, and orange peel, alongside subtle wood and oak dryness. The finish is moderate to long, with lingering oak, vanilla, and sweet molasses or caramel aftertaste.