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Though separated from the Atlantic by a small wetland, the slender valley’s ridges create a perfect wind tunnel such that Old Bacolet is one of the most windswept farms of all. Combined with its flat aspect and moisture-retentive soils, these create perfect conditions for lush, high-yield, high-brix cane protected by the winds from the dangers of aphids and sooty mould. Fed with everything it could possibly want, the cane responds with huge intensity of flavours, making one of our truly bombastic rums, in the same vein as Pearls or Dunfermline.
The current village and estate of (New and Old) Bacolet in St. David derive from the historical sugar estate that dates to the early 1700s as “Le Petit Bacolet” under the French; Grand Bacolet was in Grand Marquis to the north (Thomas Jefferys 1760[c1765]). “Petit Bacolet” sugar estate was a very large estate, dating to its establishment under de Longueville and Jean-Gabriel de Casenave de La Barrère. Thus the name Bacolet dates to the French and probably derived from a Kalinago (Island Carib) chief associated with the area in the1650s.
Old Bacolet
Harvest ’21 | Cain
Pot Still
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