Crab Island

The project to develop Crab Island Rum began in 2010, with Iván Torres and a group of five founding Laboratorio Clandestino Viequense in 2013. Iván's passion for traditional methods and local ingredients led to the creation of a unique rum that reflects the history and essence of Vieques. Using sugar cane molasses as the base, the mixture is diluted with water and fermented with yeast. After a week, the liquid is boiled in an alembic still, separating the alcohol from the must. The condensed alcohol is then aged in barrels or used to create liqueurs.