About Penny Blue XO Single Estate Mauritian Rum
Situated one thousand miles off the southeastern coast of Africa, the remote island of Mauritius was settled by the Dutch in 1507. Much like other European countries at the time, the Dutch used the settlement's tropical climate and indigenous population to cultivate the ingredients they were unable to harvest on the European continent, including sugar cane and ebony. By the time the Dutch abandoned the colony in 1710, the island of Mauritius had developed extensive sugarcane plantations and relied on the crop as its main export.
In 1926, the Medine Estate, which is nestled on a bed of volcanic soil between the Mauritius mountains and the Indian Ocean, was founded. One of the oldest sugar plantations on the island, the estate began distilling cane sugar into rum decades ago and is the oldest Mauritian distillery still in operation.
Penny Blue XO Single Estate Mauritian Rum was crafted exclusively on the Medine Estate. There, master distiller Jean Francois Koenig and Berry Brothers's Doug McIvor hand-selected fourteen unique casks of rum to marry together. The rum, which had been maturing in American oak casks that had previously been used to mature bourbon and French oak casks that had previously been used to mature cognac, had aged for an average of seven years (although a portion of the rum had aged for over ten years).
After the casks of rum were married together, the rum was bottled without the use of additional sugar or chill filtration. As a result, the rum has a deep amber color, with golden accents. In addition, it has a soft aroma of citrus, woody spices, papaya, mango and honey glaze. The aroma gives way to notes of citrus, coconuts and roasted nuts on the palate, and finishes with a touch of vanilla and caramel.
Only 2,502 individually-numbered bottles of Penny Blue XO Single Estate Mauritian Rum have ever been imported into the United States. In addition, the rum earned a score of 92 points at the Ultimate Spirits Challenge.
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Rum history allegedly started in the Carribiens in the 17th century when they started to ferment and distill molasses, a byproduct of sugar production. Most of the Rum is aged in oak or ex-wine casks, giving its color and flavor.
We distinguish between 4 different Rum categories, where white or unaged rum is mainly used in cocktails, while dark, spiced, and añejo (aged) rum are mostly enjoyed neat.
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