It is on the island of Barbados that rum was first produced in the Caribbean. Its geologic conditions, rich in limestone, are extraordinarily suited to the cultivation of sugarcane crops. The typicity of its fertile, chalky soil is similar to the type also found on our own Cognac lands. Two types of distillation are used on the island, pot stills and column stills, offering to the winemaker a wide choice of distillates allowing him to create a subtle and complex blend.

Selection of the Cellar Master: Different batches of 5 year rums distilled by one of these traditional methods were chosen, offering delicate fruity aromas with plum notes.

Trinidad is the southernmost island of the Caribbean archipelago and has a hot and extremely humid climate. The very moist character of the island offers a strong oxidation and, therefore, an accelerated aging of the rums in oak barrels.

Selection of the Cellar Master: An assemblage of 3 to 5 year column distilled rums were chosen, bringing a light, creamy and unctuous note to the final blend.

Sugarcane from the favorable climate and fertile soil of Jamaica, combined with a rarer fermentation style and the prevalence of copper alembic stills create distinctive rums that are rich in esters and packed with intense funky flavor. We drew from this terroir the aromatic power that is typical to Jamaican rums.

Selection of the Cellar Master: Different lots of Jamaican rums, mostly distilled in alembic, were chosen. Their vegetable and licorice notes give the product its freshness and simplicity.