The Barnard family first settle in St. Lucia in the 1930's and established their distillery by making rum from the molasses produced by the island's massive sugar plantations. Due to the rise of European sugar beet, the local sugar industry was forced inot extintion. This lead to negative effect on the island's growing rum trade. With few choice's remaining, the last two distillers formed a joint venture and consolidated their operations to the picturesque Roseau Valley, creating what is know today as St. Lucia Distillers.
With this history behing him, Laurie Barnard took it upon himself to restore St. Lucia's rum providence and created Chairman's Reserve, which has re-established the prestige of St. Lucia's rum culture.
Since the last sugar plant5ation in St. Lucia closed in the 1960's, extinguishing the previous source of molasses, St. Lucia Distillers has sourced rich molasses from British Guyana. With long-standing commitment to use only Guyanese molasses and the small capacity of the distillery; Chairman's Reserve is predicated on top quality and distinction. Having multiple vats of molasses with various yeast strains, and the diversity of a two column still and a variety of pot stills, the distiller and master blender have superb opportunities to craft a wide spectrum of enchanting flavours. this has made chairman's Reserve an absolute 'must-have' rum.
Chairman"„¢s Reserve was first blended in 1999, overseen by then Chairman, Laurie Barnard, as a special project to create a fine quality rum that can represent the iconic style of St. Lucian rum. As a simple line of distinction, Chairman"„¢s Reserve starts with selected aged rums of both Coffey column stills and copper pot stills, married together after maturation, and then re-entered into oak for blending and final finishing. The end result has become the flagship St. Lucian rum known for its harmonious well-rounded finesse and style with tremendous character for cocktails and sipping experiences.
Aged separately by batch and type of still in ex-Bourbon barrels, then blended and rested in oak vats for an additional six months. Average age of the blend is 5 years.
Rich dark amber in color, typical pot still richness comes through the aromas carried by whiffs of cooked banana, caramelized fruits and spicy oak derived vanilla. A wellbalanced mid-palate provides structure around flavors of chocolate, golden raisin, tobacco and clove, which dissipates over a long creamy finish.