In 1879, Fred L. Myers founded the rum distillery in Kingston, Jamaica, which still makes sugar cane molasses to rum using the proven pot still process. The rum types were produced and milled according to old tradition. The rum then matured in selected white oak barrels for up to four years. With the addition of caramel, the Myers's Jamaica Rum gets its meaningful, dark brown color. When pouring out, notes of cedar, tobacco, chocolate, citrus and cloves flow into the nose, accompanied by sweet notes and a hint of anise. All these aromas can be found on the tongue and on the palate, led by cedar and tobacco and complemented by a little pepper.