On the nose, the aromas of tropical fruits are most apparent with fresh banana and sticky pineapple. Adding to this there is a deeper aroma of rich raisins and prunes. The palate brings the same tropical fruit notes, but with a developing toasted warm spicy caramel flavour. Balanced with creamy milk chocolate, roasted almond and dried chewy apricot notes.
A blend of 6-year-old column-distilled Salvadoran rum produced by Licorera Cihuatán distillery; Unaged pot-distilled Jamaican rum produced by Worthy Park, Hampden and Monymusk distilleries; 3-year-old Jamaican pot-distilled rum produced by Worthy Park estate. All rums in the blend are aged at source.
The rums that we have chosen for our blend create a complex flavor palate. By combining column-distilled and pot-distilled rums, the overall flavor offers contrasting characteristics that interact to create something quite special.
The Salvadoran rum is a fruit-forward delicate style with a light, dry finish. The addition of Jamaican pot-distilled rums brings and earthiness and warm funk to the liquid.
The local sugarcane is run through a century old mill and converted to molasses. The molasses are fermented with special yeasts for 36 hours and then distilled in a modern multi-column still. After distillation, the rum is aged in former bourbon white oak barrels, alongside rums that The Licorera Cihuatán distillery has been producing since 2004. The rums aged in Licorera Cihuatán have around 8% angel share per year. The Master Distiller and blender is Gabriella Ayala.