A rum built on
three stones.

In Dholuo, kité adek means three stones: the traditional hearth at the centre of every home, where families gather and cook over a slow, careful fire. It also honours three women in our family, grandmother, mother, and daughter. That spirit of patience and purpose guides everything we make.

Every bottle begins in the fields of Migori, in western Kenya, where smallholder farmers grow sugarcane with deep respect for the land. From this cane comes jaggery, an unrefined golden sugar made through slow, open-pan boiling, just as generations have done before. We source it directly from these producers, paying fairly and in cash, so that each harvest strengthens the families and communities behind it.

In Switzerland, the jaggery is transformed through small-batch distillation and meticulous care, marrying African heritage with European craft. The result is a spirit that is rare, refined, and meaningful: a rum born of community, culture, and care.

Traceability is not a marketing line. It is how we operate. Cane is grown by smallholder farmers on identifiable farms in Migori and pressed within hours of harvest. It becomes jaggery in logged, open-pan batches, then travels to Switzerland to be fermented, distilled, rested, and bottled as discrete, documented lots.

From field to pan to still, every step is known and recorded, so we can track flavour and quality across production, hold batch integrity, and release each rum with confidence. Our sourcing is built for continuity, not extraction: direct relationships, fair and predictable pricing, and repeat purchasing that lets producers plan, invest, and pass their knowledge forward.