Stamper’s Creek is distilled from high grade molasses from sun dried sugar cane with no sugars removed. The mash is then fermented at 57 degrees over a two-week period using a specially selected strain of wine yeast in order to capture all of the aromatic, ester, and phenolic compounds of the raw material. The second distillation used backset from the first batch to sour the wash for fermentation and lower the pH. The rum was then double pot distilled (stripped on Lilith, doubled on Sophia) slow and cold to retain and concentrate flavors. Average proof of hearts was 140. The final product was tank aged and aerated to blow off volatile phenolics.