The molasses, after a three-day fermentation, is distilled in continuous columns, the spirit obtained is then aged first for 11 years in ex-Bourbon barrels in the tropical climate of Panama, and then refined for 2 years in small ex-Cognac Ferrand barrels in France , at the Château de Bonbonnet. Particularly enjoyable neat, it presents itself on the nose with hints of incense, vanilla, dulce de leche which evolve into rose, dried apricots and cinnamon, with final hints of coffee and bitter chocolate. On the palate, notes of mandarin and cedar zest, cocoa beans, vanilla appear which fade into hints of almond, candied fruit and wood. A smooth and balanced rum, a great drink.
