{"type":"root","children":[{"type":"paragraph","children":[{"type":"text","value":"Hi Biscus is Roger Brisbane's distillery, built into his Spice Mill restaurant on Cockleshell Bay, St. Kitts. The production room is small. Stainless steel tanks, a trombone-shaped still, and the Roselle hibiscus calyx (sorrel in the Caribbean) soaked for days to draw out colour and flavour. The line covers spiced rum, coconut rum, and a Caribbean spiced gin. Roger leads the second half of the Kittitian RumMaster Programme, teaching the blending process inside the distillery itself."}]}]}