Myanmar is an agriculture-based economy, and we source the finest grains from suppliers who have worked with us for over twenty years. This ensures we get the best quality raw materials.
Our master distiller has been with us since the establishment of the distillery to ensure the quality bedrock remains core to our operations to this day.
Charring and Aging
While we employ once-used bourbon barrels from the United States to age our whiskies, our local coopers also make barrels out of a special locally grown wood to age our rums. Not only does this give us spirits that are unique Burmese, this practice is also more sustainable and supports the local economy.
The warm days of Yangon increase the rate of aging, giving our rums and whiskies exceptional flavor and character