ISH starts with real rum sourced from Jamaica and Martinique, then removes the alcohol using Supercritical CO2 extraction: a high-pressure, low-temperature process that strips the alcohol without cooking off the aromatic compounds. The de-alcoholised base is then built back up with vanilla from Madagascar's Sava region, Indonesian nutmeg and baked apple extract. The result is a spirit base that carries the character of aged rum without requiring any of it. On the palate it is caramel and vanilla first, with nutmeg spice underneath and a quiet baked apple sweetness in the background. A chili seed shell distillate provides the warmth on the finish that alcohol would otherwise supply. The whole thing reads as a convincing rum alternative rather than a flavoured soft drink base. Designed for cocktails and mixed drinks. Works naturally in a dark and stormy-style serve with ginger beer and lime, and it forms the base of ISH's own canned Daiquiri and Mojito.