Distilling rum on land is so 20th century. For a modern approach, check out Grand Cayman’s Seven Fathoms Distillery where they age fermented sugarcane and molasses in wooden barrels located deep underwater (42ft/13m). The founders believe that there is a unique pressure, humidity and temperature profile under the sea that is impossible to replicate on land. The constant push and pull of the waves does the traditional distiller’s job of rotating the barrels – human intervention not required.
The location is a secret in order to protect the delicious drink. Made for sipping, the rum goes down smooth and dry, and features distinct sugarcane and citrus notes and oaky, vanilla flavors. Want to see how it’s done? You can take an interactive tour, which includes a rum tasting and a walk-through of the refining, aging and blending process.