A superb Columbian rum. Made from the fermentation of virgin sugar cane honey, distilled in copper alembic as well as steel columns for a medium body, then aged in oak barrels using the solera method. Intense dark amber colour with red brown tones, big on the nose with caramel, vanilla, honey, toffee, dry seeds and roasted coffee. In the mouth it is soft and round, yet big and full flavoured, with caramel, vanilla, cocoa and roasted honey.
Sacrebleu says: Great after a hard day's work printing money, and perfect with a cigar.