Water used in the making of its rum washes is supplied not from underground aquifers but via its own mountain water collection system, and after use, returns only clean water to the earth.

Production follows techniques of the 18th century, creating a very high level of esters that give an unmistakable aromatic profile, unique in its genre.

Hampden Estate is one of the last surviving distilleries that still uses discontinuous distillation to produce its rums; it currently has five operational pot stills. The oldest is a John Dore, which was installed in 1960 and can contain 2,000 gallons (7,560 litres). Its impressive swan-like neck has earned it the nickname “the elephant”.
The distillation process takes around seven hours and the rum comes out at approximately 82° ABV.

Both the spirits have aged for more than 7 years in Jamaica, in a tropical climate. This is equivalent to more or less 25 years ageing in Europe.

Hampden’s pure single rums are produced, aged and bottled without any additives. No added sugar, tannins, caramel or glycerin: these rums are wholly genuine and authentic, with nothing artificial.