Rum was born in India.
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Craft rum and whisky from Mysore, made from cane, jaggery and rice in small batches.
Wine was born in China, whisky in Scotland, brandy in France. Rum was born in India.
From cane to glass
The cane is cut by hand and pressed, and the juice is cooked in open pans into jaggery. Jaggery holds the character of the soil that refined sugar loses.
A house yeast starts the ferment, a copper pot still concentrates it, and water from the Kapila brings it to strength.
Where rum began.
All three are distilled and bottled at our distillery in Mysore.
Copper Pot Distilled · Single Origin
Dark caramel and palm sugar, with clove and a touch of smoke. A garnet pour with a warm finish.
Spirit of Malnad · Handcrafted
Steamed rice and orchard fruit, honey in the middle and a little woodsmoke at the end.
Double Distilled · 100% Jaggery
Fresh cane with a clean mineral edge. Twice distilled and unaged, made for mixing.
