Cuban rum distillers or “maestros” have been drinking their own extra-aged rums for years, but this release marks the beginning of this style of rum to the general public. At its core is Cuban sugarcane turned into molasses or "mieles." The entire production process for this rum takes at least 14 years, with the youngest drops having aged a minimum of 7 years.
This is achieved by aging individual barrels instead of using the more popular solera method. Note: This is not currently available in the U.S.
Cuban rum distillers or “maestros” have been drinking their own extra-aged rums for years, but this release marks the beginning of this style of rum to the general public. At its core is Cuban sugarcane turned into molasses or "mieles." The entire production process for this rum takes at least 14 years, with the youngest drops having aged a minimum of 7 years. This is achieved by aging individual barrels instead of using the more popular solera method. Note: This is not currently available in the U.S.
-
age7 Year
-
Cost
-
abv40.0
-
Aged RumRum that is aged, but no specific type or size barrel required. No set time required for length of aging, but will often carry an age statement (which should be taken with a grain of salt). Often thought of as "sipping rums".
-
Cask Typeex-bourbon
Tasting Notes
"Cigar smoke-rings blow over the sweeter flavors of dark caramel, bittersweet chocolate, vanilla, banana and pineapple. Unsweetened espresso lends a dry, roasted element. The finish at first seems somewhat earthy and bitter, with just a touch of rubbing alcohol, then settles more gently into sweetness with a couple of sips. "
Added by
Amanda Schuster
Score
86