Plantation Xaymaca Special Dry

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his family's farm in central France. His grandfather, a strict disciplinarian, taught Alexandre how to graft a tree, milk a cow and harvest grapes. "For my grandfather, the only wealth is the one from the land," says Alexandre, fondly. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France.

The Barbados rum is distilled from sugar cane, which is harvested and then crushed immediately in order to minimize the deterioration of the raw sugar. After the cane has been crushed, the remaining juice is fermented and then distilled through a combination of pot and column stills. While the column still produces a lighter, more sweet rum, the pot still produces a heavier and more vicious spirit.

Brought to fruition by Alexandre Gabriel, Xaymaca evokes the name given to the island by its first inhabitants, the Arawaks. This rum is a 100% Jamaican Pot Still Rum crafted in the quintessential Jamaican-style. The 19th century style pot still rums posses an expression of intense flavors that reveal the traditional, signature aromas and flavors of black banana and flambéed pineapple, locally called "Hogo," an Anglicization of the French term  "Haut Goût" (high taste).

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