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Everything here feels fat and ripe and fecund; stepped back from the coast there is a calm, settled peacefulness to the atmosphere; a weight to the air. Flattish fields surrounded by mango and banana trees back on to one fairly steep slope jutting into the hillside forest.
As you’d expect, amongst this embarrassment of verdant, fruit-rich greenery, this is a water-retentive, high-yielding farm. As rich and powerful and bold of distillate as such a lush and singular farm deserves to be.
The current village and estate of Dunfermline in St. Andrew derive from the historical sugar estate that dates to the early 1700s as Simon under the French (Thomas Jefferys 1760[c1765]). The name Dunfermline was given by owner James Seton, later Earl of Dunfermline, circa 1801 after his hometown of Dunfermline, Scotland (Gavin Smith 1801). The original name Simon was derived from the Rivière Simon (Simon River) that flows through the estate and from which the Dunfermline waterwheel was powered via a canal. It is interesting to note that the area retains the French pronunciation of Simon in the spelling of the place name as “Seamoon” today.
Dunfermline
Harvest ’20
Column Still
Pot Still
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