Canerock is crafted from Jamaican rums distilled in pot stills and column stills at the Clarendon and Long Pond distilleries, infused with natural spices: Madagascar vanilla pods, Caribbean coconut flesh, and a touch of local ginger. To add complexity, Jamaican rums aged for several years are also incorporated into the blend, which then rests for a few months in oak casks, including 15 to 20% sherry casks, before bottling.