Locals refer to this tropical paradise as ‘The Rock’, as its remote location and fertile limestone soil provide excellent conditions for the cultivation of cane sugar. Jamaican rums are the unique expressions of the power of the terroir, so it’s no wonder that the Maison Ferrand family was inspired to create this spicy rum.

Many distilleries have closed since the 19th century, and today there are only a handful remaining. People in Long Pond and Clarendon, located in the north and south of the island, still proudly produce rum – Canerock was formed from the union of these two areas. Long Pond is responsible for the distinctive and intense character and structure, while Clarendon is renowned for its refined and elegant style. Its rich and unique character is largely due to the long ageing – after the 3 years of basic ageing, its structure is enriched with 5-10-year-old rums. After the final blending, it is aged for a few more months in former Pedro Ximenez sherry casks. The outcome is a rum with sweet, vanilla notes, dried fruits and a subtly oaky, coconut flavour.