Bounty Rum

The small Caribbean island of Saint Lucia was once home to seventy-five rum-producing estates, but following the crash of the sugarcane industry in the late 1800s, only two remained. St. Lucia Distillers was founded in 1972 after the merging of those last two estates and continues to produce stellar rums in the island’s historical style in the agriculturally rich valley of Roseau.

Utilizing a variety of production methods found throughout the Caribbean, St. Lucia Distillers crafts distinctly Saint Lucian rums from a seemingly endless number of variables in accordance with the Saint Lucia Rum Geographical Indication. Though the distillery primarily works with molasses sourced from Bonsucro-certified suppliers, a small amount of sugarcane (fifteen acres of blue and green cane) is still grown on the island and used in cane juice rum production.

Bounty was established in 1972 as St. Lucia Distillers’ go-to line of workhorse rums. Molasses ferments for approximately 36 hours in open tanks before distillation, which occurs primarily in a Coffey column still. Proofing water comes from a local, spring-fed pond and from harvested rainwater treated through reverse osmosis.

Bounty is the most popular rum on the island, known as “The Spirit of Saint Lucia.” For St. Lucia Distillers’ premium range of pot- and column-distilled blended rums, Chairman’s Reserve, see St. Lucia Distillers.