Though it's not seen very often, this is a fantastic rum from the island of Madeira with a lot of history. William Hinton founded this distillery in 1845 and then went dormant in the 80's before being revived in 2006 by his descendants. Using local sugar cane, they create a "rum agricole" from fresh sugar cane juice rather than molasses. It gets distilled in continuous copper column stills and then aged for 3 years in French oak barrels. For fans of the fortified Madeira wines, you'll get a lot of that classic Madeira flavor in this rum!