This Rum has a velvety and creamy texture, with notes of Toffee, Candies, Oranges, Coconut, Vanilla, and a hint of Oak Spice on the finish.
Alcohol percentage: 40%
Deep and complex character with crisp notes of banana, vanilla, caramel, dark molasses and barrel char. A typical Jamaican Rum with a great balance between fruity pot still flavours and wood influence from tropical ageing.
Alcohol percentage: 40%
Cane Island Nicaragua Rum starts with fresh aguardiente, filled into Ex-Bourbon casks from the Buffalo Trace distillery at 77% abv. This unusually high strength result in more extraction of flavors from the oak. The barrels were then shipped to the Philippines for 12 years of maturation in the tropical climate of the Indian Ocean. In 2018 the rum traveled to Amsterdam, blended and rested on large foudres previously used for aging and storing rum.
A well-traveled rum that has taken full advantage of long maturation at warmer latitudes allowing for plenty of interaction with oak, resulting in a rich and decadent libation.
The aromas of Raisins, Cherries, and Milk Chocolate are complemented by Oak, Tobacco, and Leather. The texture is creamy and reminiscent of Brown Butter. The palate starts off spicy with notes of Cloves and Cinnamon, then Cacao and Amarena Cherries, while a touch or smoke and barrel char linger on the finish.
Alcohol percentage: 43%
Light, delicate rum is distilled to 95% abv using all five columns of the still before being diluted to 75% abv and aged in ex-bourbon barrels for up to two years.
Heavy, flavorful rum is distilled using only the first column of the still and then proofed down to 60% abv before maturation. Small amounts of flavoring rums are drawn from the lower plates of the first column and carefully blended in during the aging process to achieve the right profile. After 8 long years of maturation in the tropical climate of Trinidad, the rum is ready to bottle.
The nose is rich with aromas of Vanilla, Toffee, Molasses, and Chocolate-covered Raisins. The texture is smooth and warming with a peppery prickle on the tongue. The aromas echo throughout the palate, with added layers of Coconut, Honey, and Milk Chocolate. The finish is long and complex with hints of White Pepper and Caramelized Orange.
Alcohol percentage: 43%
High-quality local molasses is mixed with Beenleigh’s exclusive proprietary yeast blend and pure Queensland rainwater from their water supply dam. The yeast works its magic across several days creating a wash abundant with fruity and floral aroma compounds of 8% alcohol.
The first distillation takes place in a short column still where the low wines are collected and transferred to a 15.000-liter copper pot still for a 12-hour-long second distillation.
The newly made spirit is proofed down to 63% alcohol before entering its first maturation period of 2 years in casks that previously held Australian Brandy. After this period casks are consolidated and filled into American white oak barrels previously used for aging American Whiskey, for an additional 2 years of maturation at the distillery.
The nose presents delicate floral notes of Jasmine, Lavender, and Honeysuckle, with accents of Apple, Pear, and Vanilla. The texture is smooth and light with a pleasant tingle in the back of the palate. Initially bold and funky with flavors of ripe Banana, cooked Apple, and Pear Candies, the finish is full of floral complexity and freshly ground spices.
Alcohol percentage: 43%
The production of Cane Island Single Estate El Salvador Rum starts in the sugar cane fields around El Paisnal. The sugar cane is harvested by hand and sent straight to Ingenio la Cabaña for processing. After crushing, pressing, and separating the sugar the molasses are mixed with fresh water from the highlands and the distillery’s own propagated yeast strain.
Fermentation develops a wash with an alcohol level of around 8%. Our rum is a blend of heavy, flavorful rum from the first column, and pure, crisp distillate collected from the fourth column.
After blending, barrels from the American Whisky industry are filled with fresh Aguardiente and allowed to mature for a minimum of 7 years in the tropical climate of El Salvador.
Aromas of Walnuts, Vanilla, and caramel are dominant on the nose, with hints of Oak, Nutmeg, and freshly brewed Coffee. The texture is rich and oily with flavors of Nougat, Milk Chocolate & Espresso, and spicy Vanilla, Marzipan, and treacle on the finish.
Alcohol percentage: 43%
High-grade Molasses is mixed with the natural waters of the Tha Chin River and fermented in stainless steel tanks for 48 hours. The wash is distilled in a double-column still to create a spirit that is pure and crisp while retaining the rich flavor character from the cane and yeast.
Maturation takes place in re-constituted ex-bourbon barrels that have been shaved and re-charred, imbuing the spirit with creamy vanilla & spice from the American white oak. After 5 long years in the tropical climate of Central Thailand, the rum has had plenty of interaction with the oak and is finally ready to be bottled.
Vanilla, Ginger, Cinnamon, and Coconut jump out of the glass at first nosing. The texture is creamy and smooth with flavors of Caramel, Baking Spice, Pineapple, and fresh Herbs. The finish speaks volumes of the tropical aging with clear notes of Oak, Cedar Wood, a touch of Smoke, and a slight tannic grip from the barrel.
Alcohol percentage: 53%
The Five Icon Blend is a blend of Rums from the following five iconic Rum countries: Guyana: Demerara Distillers, Barbados: Foursquare Rum Distillery, Panama: Varela Hermanos Rum Distillery, Nicaragua: Secret Rum Distillery, Guatemala: DARSA Rum Distillery.
Burnt caramel, toasted marshmallow, orange zest, buttery vanilla, and chocolate covered hazelnuts with a wisp of cigar smoke and fine leather.
Alcohol percentage: 44%
