Real McCoy

The origin of "The Real McCoy Rum" is the story of Bill McCoy during the Prohibition era in the United States.
In January 1920, Bill McCoy became the first person to load a ship in the Caribbean, set sail for New York City and drop anchor 3 miles from shore to set up a legal liquor store. At the time, 3 miles was the limit of international waters.

Beyond this anecdote, McCoy quickly made a name for himself as the only one not to cut alcohol with other very cheap ingredients of dubious taste and health impact (wood alcohol...). These poor-quality spirits became known as "booze", while McCoy brandies, by contrast, were called "The Real McCoy".

The Real McCoy is actually a very young brand, since it was only at the beginning of this century that Bailey Pryor, the brand's founder, met Richard Seale in Barbados. This meeting gave rise to the idea of producing the rum in the old, traditional Foursquare distillery, which was also used to not compromising its rums with additives.

It is to perpetuate this tradition of quality and authenticity that "The Real McCoy" brand produces a totally unaltered rum, with no added sugar, coloring or other extra ingredients.
This rum is simply produced from concentrated black molasses, water and yeast. After fermentation, small batches are distilled in the Fourquare distillery's column and repasse alembics. The rum is then placed for several years (3, 5, 12...) in bourbon barrels before being reduced and bottled.
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