Pivier is a concentrated & fantastic expression of terroir. Intense & restrained on the nose, with perfumes of black cherry fruit & white pepper giving way to aplummy sweetness on the palate, supple, fine-grained tannins & a hint of chocolate on the long finish. ...

An attractive & delicately floral bouquet on the nose with notes of acacia & yellow fruits, leading to a crisp, refreshing flavour with a soft, full & harmonious palate. Delicately sparkling, this is a cross between Pinot Grigio & Prosecco in style. ...

Ceylon Arrack is a spirit distilled from the sap of the coconut flower. This sap is the juice that would have eventually turned the coconut flower into a coconut. Collecting the sap is a timeless art handed down from one generation to another. The Ceylon 'toddy tappers' can be seen early morning atop tall coconut trees 'tight-rope walking' effortlessly from tree to tree, along the shoreline where coconut trees grow in abundance. The sap has its own natural yeast & starts fermenting naturally once collected & must be distilled within 24 Hrs of being collected (else it would over ferment & turn into Vinegar). Arrack is therefore one of the few/rare spirits in the world which is a distillate of a 100% natural fermentation. Unlike 'whisky', Arrack is distilled at approx high strength. The purity of the drink is evident in the smooth finish when sipping Ceylon Arrack neat. The raw spirit is full of natural flavour & aroma & is aged in traditional Sri Lankan ' Halmilla' hard wood. Whilst whiskey & cognac would get is character from the wood in which it is aged or the type of water used, in the case of Arrack the distilled spirit is already full of character; hence the primary role of ageing is to calm the spirit. Therefore the question of number of years aged is not as relevant as longer ageing does not necessarily significantly improve the quality of the spirit. The ageing process is carefully monitored to ensure the natural flavours are enhanced & not overtaken. Our ageing process is unique to Ceylon Arrack. Ceylon Arrack cannot be compared to whiskey as it sits in a category by itself. But if it were compared, it would be equivalent to a pure malt whiskey
- it is not blended with grain or any other neutral spirit. The toddy from four to six coconut trees is hand collected, distilled & aged to bring you a bottle of 700ml Ceylon Arrack.
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A velvety, voluptuous rum with a fascinating texture & a playful but elegant flavour profile marked by tropical fruit, citrus zest, caramel, dried mango & spice. ...

On May 2 2007 St Lucia Distillers was struck by a major fire. Mercifully most of the distillery was spared but there were great problems with storage, forcing them to find space for ageing casks in the most unusual places. Having done so, the cellar team had a memory lapse & forgot the casks that had been laid down for award-winning Chairman's reserve. These casks were found recently & upon tasting were found to contain a wonderfully complex rum which has now been offered as a limited release: Chairman's Reserve
- The Forgotten Casks, which has already won a gold medal & best in class at the International Wine & Spirit Competition 2011.
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Deep mahogany colour with reddish tinges. Beautifully complex nose of bitter orange, nutmeg, cinnamon & sweet raisin. On the palate a rich sweet mouth feel with exotic spice
- nutmeg, vanilla, clove & balanced by a crisp citrus orange peel character. A hedonistic but complex spice rum. Chairman's Reserve Spiced Rum is the latest addition to St. Lucia Distiller's portfolio of world class rums. The rum contains local spices & fruits including cinnamon, clove, nutmeg, vanilla, coconut, all spice, lemon & orange. We have also added Richeria Grandis
- known locally as ' Bois Bande'
- a bark renowned in the Caribbean as a potent aphrodisiac to give an added kick to the rum. These spices & fruits are added to rums distilled in copper alembic pot & continuous stills that are then aged in Kentucky Bourbon barrels to give a complex & balanced spice rum. Chairman's Reserve Spice benefits from a combination of steeping certain spices & Bois Bande in the rum for up to a year while the other ingredients are added during the blending process. In this way they can bring out the flavour of the spices & fruits while preserving the complexity & harmony of the underlying rum. Chairman's Reserve Spiced Rum is best enjoyed with cranberry juice or ginger beer on ice with a grating of fresh nutmeg.


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This rum is a blend of double distilled pot still & continuous still rums. The pot still richness comes through on the nost along with juicy fruits & a hint of honey. The palate is medium bodied with a soft feel, a hint of vanilla & spices. Chariman's Reserve is best enjoyed by St. Lucian's with coconut water but can be drunk neat or with any chaser of your choice. ...

The first-ever vintage in the Chairmans Reserve range, this unique 2005 vintage rum is a combination of distillates from both John Dore pot still & Coffey still. During an initial maturation period of 4 years, distillates are aged separately in different casks then blended together by our Cellar Master, Evanus Harris, for an additional 10 years of maturation. ...

Chairman's Reserve White Label is a flavourful white rum, aged, like the other rums in the range, in bourbon barrels. It is then charcoal filtered at very low pressure to remove the colour while preserving the flavour, making it the ideal foundation for the classic Daiquiri & other great cocktails. ...

Juicy & round, with dark plum, currant & blackberry fruit backed by ample toast. The finish is fleshy. An impressive value. ...