Our farm

Kendal Farm

With Kendal, on a breezy plateau just inland from the Caribbean coast, our distillery connects with the land at the origin of rum.

Local cane and coconuts

This historic Barbadian agricultural estate, once dedicated to cattle farming, is a 600 acres living laboratory where we test and grow native crops selected for their benefits to the soil and, ultimately, the flavour they bring to our rums.

The sugarcane varieties we plant at Kendal Farm are specifically selected for their aromatic profile, sugar cane destined to make rum, not sugar. Our first harvet took place in January 2026, and that’s just the beginning!

In our coconut nursery, we manage every step from planting to harvest: germinating the coconuts in water and sunshine, planting the young trees at the ideal density for growth, and when they are mature, picking the coconuts by hand. These crops supplement our sourcing from local farmers and preserve an icon of the island’s agricultural heritage.

Polyculture’s past and future

Growing a variety of crops, rather than just one, is the key to sustainable farming.

This practice enriches the soil, curbs disease, and makes the farm more resilient. Historically, Barbados practiced polyculture before the agricultural lands turned to the monoculture of sugarcane and the soil became depleted. Restoring this diversity honours the island’s natural resources and lays the groundwork for a productive future.

At Kendal Farm we grow yams, an icon of Barbadian cuisine, and have begun to plan to plant ginger and grapefruits in addition to sugarcane and coconuts to ensure a balance of crops. Our yams even appear on local restaurant menus, keeping the supply chain short and the benefits within the Barbadian economy.

Finishing touches

Kendal Farm is also home to new ageing warehouses that increase our total storage capacity to 60,000 barrels.

Kendal’s position on a high plateau brings the salt air in on steady winds. This ocean-shaped climate is as much a part of the Barbadian terroir as the coral limestone-rich earth and the fresh water that filters through it into the island’s aquifers.

Vatting tanks are installed on-site for blending the rums that mature up on the plateau, bringing the rum-making process full circle.

Every decision we make here, from planting ingredients to ageing and blending, is part of a long-term vision reflected in every bottle.