Today, you can find three iterations of Black Coral, all made using pure molasses from sugar cane crops in Clewiston, Florida. The resulting liquid is aged for six months in new American white oak barrels before being filtered through Florida coconut husk, removing esters in the most natural, sustainable, and Florida way possible. The spiced rum is flavored with real Madagascar vanilla beans, while a black rum gets its dark hue and robust profile with the addition of raw blackstrap molasses, baker’s caramel, and spices like clove and anise. The tasting room offers samples, cocktails, and a retail shop.