William Hinton

William Hinton is a key figure in the history of sugar in Madeira. This Englishman arrived on the island in 1838 and established Fabrica do Torreão (also known as "Engenho Hinton") in 1845. This large sugar factory quickly became very successful. Its success was such that it managed to gain a monopoly on the industry in 1929. However, the sugar crisis that struck Madeira in the mid-20th century ultimately brought down this giant, which ceased operations in 1976.
It was in 2006 that Engenho Novo da Madeira recovered and restarted the original small copper distillation column. The young distillery initially produced agricultural rums under its own name, before reviving the William Hinton name.

William Hinton rums are agricultural rums, made from pure cane juice. Fermentation is fairly short (24 hours), and the vesou is distilled in a small copper column. The distillery has also acquired a small traditional iron still to enrich its distillates. The rums are typically aged in French oak barrels that have previously contained red wine. The range then includes a variety of finishes in casks that have contained other wines and spirits. Read less