This Dominican Republic rum was made in the province of San Pedro de Macorís, where the sugar cane is grown and harvested in the fields surrounding the distillery.
It is aged on site in barrels of different types of oak, char and provenance. Around 50% of these are American oak previously used to age Bourbon whisky, while the other 50% are of French oak, first used to age brandy and sherry.
This rum has a clean, bright appearance with an amber hue and copper undertones. The nose is expressive, enveloping, fragrant and dense with balsamic notes intermixed with hints of fresh, sweet oranges with touches of orange marmalade and dried peach coming through together with Sichuan pepper, nuts, and sugar cane, as well as hints of cedar-wood, tobacco leaves, and a deep but delicate note of vanilla, cinnamon, warm caramel and honey.
The oak aromas are full, deep and well integrated, evoking a blend of a fine, long-aged rum with a fresher one.
On the palate, it is voluptuous and elegant with intense flavours, in which a pleasnt bitterness comes through. The texture is firm, smooth and fresh, expressing delicate, exotic spice flavours in the finish.