Made from 100% native Dominican sugar cane juice harvested manually. The sugar cane juice is fermented for 30 hours with yeasts (sacharomyces cereviceae), which contribute to the aromatic composition of the final product.
Distilled over stages in continuous copper columns of different heights, to achieve a smooth product. The entire one-day maturing process is rigorously controlled by our master rum maker, who seeks the maximum finesse, personality and quality.
MIXTURES AND AGEING
Our rum is aged at 70º in American white oak barrels of 225L. The process is controlled from start to finish at our distilleries in the Dominican Republic, in the humidity and temperatures typical of the Caribbean. The sea breeze and the internal roasting of the barrels brings it the characteristic aroma, personality and quality of our rums.