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On the nose, the aromas of tropical fruits are most apparent with fresh banana and sticky pineapple. Adding to this there is a deeper aroma of rich raisins and prunes.

The palate brings the same tropical fruit notes, but with a developing toasted warm spicy caramel flavour. Balanced with creamy milk chocolate, roasted almond and dried chewy apricot notes.

The local sugarcane is run through a century old mill and converted to molasses. The molasses are fer- mented with special yeasts for 36 hours and then dis- tilled in a modern multi-column still. After distillation, the rum is aged in former bourbon white oak barrels, alongside rums that The Licorera Cihuatán distillery has been producing since 2004. The rums aged in Li- corera Cihuatán have around 8% angel share per year. The Master Distiller and blender is Gabriella Ayala.