[Focus on distillery] English Harbour, Antigua and Barbuda’s traditional, family-run know-how

In the vibrant tapestry of Caribbean rum, English Harbour stands out not only for its quality, but also for its unique heritage in the landscape of traditional British rum, as it is a range of light rums produced by a 100% copper John Dore and Savalle hybrid column still. As the distillery celebrates its 90th anniversary, we take a look at its history, production methods and vision for the future, to better understand what makes English Harbour rums so special.

English Harbour

Until the abolition of slavery (1834), Antigua & Barbuda was one of the largest rum producers in the British Empire, but production declined in the second half of the 19th century. At the beginning of the 20th century, six small distilleries remained as part of sugar factories.

Founded in 1932, Antigua Distillery Ltd (ADL) revitalized rum production, restoring it to its former glory. The birth of ADL reflects the vision of six entrepreneurial families who sought to redefine rum production in Antigua and Barbuda, a small Caribbean state of two main islands (and four smaller ones), a member of the Commonwealth and located just 50 kilometers from Guadeloupe.

Unlike many of their contemporaries, these founders were neither plantation owners nor involved in sugar cane cultivation. Rather, they were merchants and rum store owners, many of them of Portuguese origin, who had brought with them a rich tradition of blending and aging spirits.

English Harbour

Their aim was to create a premium rum, free from the shadow of colonialism and slavery. And this philosophy continues to guide the distillery today. In fact, and this is something of a rarity in the rum world, members of the founding families are still at the helm of the distillery today, perpetuating Antigua & Barbuda’s rum-making expertise.

A unique distillation apparatus

Usually in this section we start at the beginning, i.e. with the raw material, but in the case of English Harbour, we’ll skip a few stages (to come back to, don’t worry), and move straight on to the distillation.

This is where the unique style of rums produced by Antigua Distillery Ltd. is born. English Harbour Rum’s identity is deeply rooted in the innovative approach of its founders. From the outset, the distillery adopted new methods that set it apart from the heavier, more robust rums of its British Caribbean neighbors.

Central to this approach was the use of a Savalle 100% copper French column still (with four columns). It has since (1991) been replaced/completed by a John Dore from the UK (still in copper). This is the only John Dore still (four columns) equipped with a Savalle rectification column (100% copper) in the Caribbean. The unit is 100% non-automated, which gives the distillery and its products a very crafty look.

English Harbour
English Harbour rums are distilled in a five-column John Dore, including a Savalle rectification column.

A unique style

This choice was motivated by the desire to produce a lighter, more refined spirit than was then common in traditional British rum, capable of showcasing the skill of blending rather than the raw power of still distillation.

The use of column distillation has enabled English Harbour to produce a smooth, elegant rum that stands out from the English-style rums of Jamaica and Barbados, known for their more full-bodied profile and molasses-like taste. The lighter style produced by English Harbour is more akin to the finesse of Portuguese winemaking traditions, while retaining the rich, complex flavors that characterize Caribbean rums.

The rum is distilled in the John Dore/Savalle copper pot still to an alcohol content of around 95%, before being carefully reduced to 70% and transferred to casks for aging.

English Harbour

Imported molasses

But back to the raw material. While ADL once owned sugar estates to ensure a steady supply of molasses (it was famous for its muscovado sugar), the distillery no longer grows its own sugar cane. The sugar refinery closed in the 1950s.

Today, Antigua and Barbuda no longer produces much sugar cane and lives mainly from tourism. The molasses used in English Harbour rum therefore comes from high-quality suppliers in the region (mainly British Guiana and the Dominican Republic), guaranteeing the uniformity and excellence of each batch.

Molasses, generally graded “C” for its rich flavor, is the foundation on which the rum’s character is built. Fermentation of Englihs Harbour rums follows a carefully controlled fermentation process and temperature (maximum 32°), lasting between 36 and 48 hours. The yeasts present in this seaside distillery contribute to the unique aromatic profile of English Harbour rum. Molasses wine generally reaches 6.5% alcohol before distillation.

English Harbour
English Harbour rums are mostly aged in ex-bourbon casks, but not exclusively.

Ex-bourbon casks, but not only

English Harbour rums are aged (100% tropical) in ex-used American bourbon barrels, giving them subtle notes of vanilla, oak and spice, complementing their intrinsic qualities. Port and oloroso sherry casks are also used for finishings.

Ageing is an essential part of the English Harbour process, and the minimum age of the rums is set at two years. 8,000 casks are currently in production, helping to give the distillery a human scale, far removed from the huge industrial facilities.

Antigua’s proximity to the sea and unique climate play an important role in shaping the final product. The barrels are stored in conditions that allow a high degree of evaporation – the angels’ share – which concentrates the aromas and gives the juice depth. Rum is generally aged at room temperature, allowing the alcohol to interact more intensely with the wood, resulting in a richer, more complex flavor profile. Once the desired age has been reached, the different rum barrels are assembled in a wooden vat that can hold 8,000 liters.

English Harbour

A range combining tradition and innovation

English Harbour’s range of rums reflects its commitment to quality and tradition. Initially, rums produced by ADL were marketed under the brand name Caballero Muscovado, then Cavalier, Old Mill (for the US market) and finally, from 1996: English Harbor.

The range begins with the “White” (40%), which truly reflects the quality of rum from the copper column, with its light notes of caramel and coconut. The flagship, or heart of the range, is the “English Harbour aged 5 years” (40%), known for its smooth, light body. The “Reserve” 10 years aged (40%), with its deep smoky wood notes and rich fruity nuances, offers a glimpse of the distillery’s future – a future where tradition and innovation go hand in hand.

Innovation is also at the heart of the English Harbour adventure, as the distillery doesn’t hesitate to release products that are uncommon in molasses rum, such as “Coeur de Savalle”, which is, as its name suggests, a brut de colonne grading 73.6% (8 years old). This is a “heavier” rum than the rest of the range. There’s also the prestigious English Harbour 1981 Vintage (a vintage molasses rum, 40%).

Bottled in 2006, after 25 years aging in barrels that had previously contained Jack Daniels Bourbon, it was distilled in Antigua in 1981. The range is completed by batches of 5-year-old rums finished for several months in port or oloroso sherry casks, with a slightly higher degree than usual (46%).

As English Harbour Rum celebrates its 90th anniversary (in 2023), it looks to the future, continuing to innovate while remaining true to the values and vision of its founders. The distillery’s commitment to producing authentic, high-quality rum has made it a symbol of excellence in the Caribbean and beyond. With every bottle, English Harbour invites rum lovers to experience the warmth, craftsmanship and heritage that define its rums – a true reflection of Antigua itself.

English Harbour


Antigua and Barbuda

If the English Barbour brand produces rums in the English tradition, with, as we’ve seen, a character all its own, it’s because Antigua and Barbuda has long been a British colony (although it also passed through French and Spanish hands before). The first sugarcane plants are said to have been planted under the direction of Christopher Codrington in Antigua in 1674.

And the brand is named after an important British naval base that was established on the same island in the 18th century. Slavery was abolished here in 1834, and the country became independent in 1981. It is a parliamentary democracy governed by a prime minister and a parliament, but its current head of state (although not a ruler) is King Charles III of England. The capital, St John’s, is on Antigua.