Gold colour, shiny with “fire” nuances. The nose is very complex: lots of pastry aromas (brioche, vanilla), candied fruit (dates, apricot), dried flowers, beeswax and honey. Outstanding. In the mouth, between the aromatic richness, the natural sweetness and the alcohol give a remarkable balance, all in freshness. We find this aromatic complexity on the nose with a slightly spicy finish (clove, pepper) that lasts very long.

The sugar cane is pressed directly on site for the selection of the best molasses diluted in pure water. The distillery, which has been modernised over the years, uses a continuous four-column still (in copper) to produce these different alcohols.

These rums were aged for 8 years in American oak barrels in the “bodegoas de anejamiento” (ageing cellars) then spent 2 years in 200 litre barrels of sweet Sauternes and Jurançon in their cellars in Roquefort.