A meticulous selection is made of distillates from 2 distinct terroirs in the Caribbean Islands of Barbados and Trinidad. The intention of the Master Blender is to showcase the typicity of these terroirs in a perfect balance (40% Barbados, 60% Trinidad), thanks to the richness and intensity from the distillation of molasses in pot stills combined with the delicacy and lightness from the sugarcane distillation in columns.
The batches of rums from Trinidad and Barbados are aged for 5 years in their native land in bourbon casks. They are then matured for 12 months in the Charente, in barrels that have previously contained Cognac, and finally matured for 3 months in barrels that have previously contained Pedro Ximenez Sherry. As a result of this original maturing process, the rum draws delicate fruity aromas.
