Three New England entrepreneurs with a decade of experience in the restaurant industry are reviving a family tradition and bringing the secret family recipe to the local market. While the recipe remains under lock and key, the secret to the rum's savory flavor lies in the savory blend of molasses and agavi, which created a sweet, smooth, wicked good rum.
Whydah Rum is currently being distilled in the Barbados in small batches. It will be available starting this summer at restaurants and select retailers throughout New England.
