I'm a staunch advocate of green consumerism, so I have mixed feelings. It's awesome distillers are experimenting with organic spirits. But it takes a long time to nurture a great rum, might take a little longer for contender ecologically produced brands to find their way to market. In this instance, the folks at Greenbar Collective make their rum by speeding up the ageing with a new oxygenation process, claiming it makes it as smooth as if it sat in a charred barrel for a decade. Trust me, it doesn't, still tastes like moonshine.