Our Process

Our Process

At Ferreira Post Distilleries, every bottle is a labour of love, rooted in precision and passion:

1. The Finest Ingredients:
   We begin with premium molasses sourced from the lush fields of KwaZulu Natal. This locally grown ingredient serves as the foundation of our craft, ensuring a rich and authentic flavour profile.
2. Fermentation:
   With care and expertise, our molasses is transformed through fermentation, using only the finest imported yeasts. This crucial step develops the unique character of our spirits.
3. Distillation:
   Our commitment to quality is evident in our innovative distillation process. First, we perform a stripping run using a ten-bubble plate reflux column, producing a pure and consistent low wine. This is followed by a second distillation in an eight-bubble plate reflux column, refining the spirit to its smooth, polished final state.
4. Aging:
   For our aged rums, we rely on second-fill bourbon casks, which infuse the spirits with rich notes of oak, vanilla, and caramel, resulting in a complex and sophisticated flavour.
5. Our Coastal Touch:
   The entire process takes place mere moments from the Indian Ocean, where the cool coastal breezes and salt-laden air add a distinctive character to our spirits.

From fermentation to distillation to aging, every stage is infused with our dedication to excellence and the unparalleled beauty of Jeffreys Bay—a place where waves, history, and craftsmanship collide.