The history of rum dates back to the 14th century, with varieties of it popping up throughout Asia and India. However, its distillation didn't begin until the 1600s, when Caribbean plantation slaves realized that the molasses left over from the refinement of sugarcane could be turned into alcohol.
Rum has a long, rich association with mariners of all types. When English privateers, who used it in trade, became pirates, they brought with them their affinity for the spirit. And when the British Royal Navy captured Jamaica in 1655 they found rum to be so plentiful that they began drinking it instead of their beloved brandy.
In the mid 1800s, Caribbean rum distillers dramatically improved their distillation, filtering and aging techniques, and the result was much closer to the crisp, smooth rum spirit that we know today.
The Shellback rum-making process begins with the harvesting of specially selected Caribbean sugarcane. We then rush the sugarcane to a nearby distillery and press it into molasses, which is the base that will be fermented into rum.
Yeast is then added to the molasses in special fermenting tanks, yielding wort, which is distilled to produce rum. This early mixture is then aged and blended into its final state as Shellback Silver Rum.
To create Shellback Spiced Rum, we also add twelve additional spices sourced from around the world and barrel-age this unique mixture to give Shellback Spiced its distinctive taste.
From one side of the globe to the other, it’s not about the destination – it’s about who’s with you along the way.