Tracing its origins to 1937, Grenada Distillers was established on the site of one of the island’s large sugar-factory estates in the southern parish of St. George’s.
The distillery takes its name from Clarke’s Court Bay and the Woodlands Estate, once held by Gedney Clarke in the late 18th/early 19th century, thus linking the modern rum house back to the land’s plantation and sugar-heritage roots.
Over time the sugar-factory operations transitioned to rum production, and Grenada Distillers emerged as the island’s largest rum producer, offering both white and over-proof blends alongside aged expressions as well as a wide variety of naturally flavoured and spiced rums.
Technically, the distillery utilises molasses as its raw material and operates a continuous column still (or two-column still) setup to produce its base rums. The facility is also noteworthy for its visitor offering. The tour covers the cane-to-rum process (from molasses/syrup to fermentation, distillation, aging, blending and bottling), displays historic steam engine equipment dating back to the late 1800s, and culminates in a tasting of the distillery’s products at a hospitality centre, Nick’s Barrel House.
