Crafted with 6YO column-still Salvadorean rum, unaged Jamaican rum from Worthy Park, Hampden, and Moynimusk distilleries, and 3YO pot-still rum from Worthy Park, this award-winning rum is bottled at 81 proof.
Note: Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.
This award-winning rum is a blend of 70% 6-year-old column-still Salvadorean rum, 15% unaged Jamaican pot-still rum, and 15% 3-year-old Jamaican rum. It's made with local sugar cane and aged in white oak ex-bourbon barrels. The Salvadorean rum is produced at the Licorera Cihuatán distillery under the watchful eye of blender and Master Distiller Gabriella Ayala. First, the sugar cane is milled using a 100-year-old mill, then the molasses ferment for 36 hours before they are distilled. The rum is then aged with a high yearly angel's share of 8%. The Salvadorean rum brings fruity and tropical notes to the profile, while the Jamaican rums bring an earthiness and warmth for a perfect balance. These are an unaged pot-still Jamaican rum from Worthy Park, Hampden, and Monymusk distilleries, and a 3-year-old Jamaican pot-still rum from the Worthy Park estate.
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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.
It's a fruity rum with an abundance of tropical fruit aromas on the nose. The palate is warm and spicy with caramel, milk chocolate, toasted almonds, and a touch of dried apricot. The finish is long and smooth.