RHUM NATION BARBADOS 8 YO CL.70 WITH CASE

RUM / RON bright and delicious based mainly on an infusion of Italian orange peel, carefully prepared with a sweet and velvety Central American rum base. The special recipe adds different proportions of other citrus essences (blood orange, lemon and mandarin), a touch of genuine vanilla and a few drops of secret aromas. The result is easy, sweet, honeyed and fragrant: soft and fruity as it could be. Sip it straight as a digestive after dinner, enjoy it cold or with ice for a refreshing experience, or try it in a cocktail Gradation 40%

RUM / RON In the northern Peruvian region of Lambayeque, a classic Spanish-style rum is still produced exactly as when the distillery was founded in the first half of the 20th century. Ripe sugar cane molasses grown in extremely fertile soils and climate, ancient Scottish column stills, solera-like aging in various barrel types and a timeless blending recipe. A sweet, syrupy rum, with notes of figs and dates, but which retains freshness and a crunchy and vibrant yet light character thanks to its young age. Wonderful in cocktails or, even better, with a few ice cubes. Gradation 42%

RUM / RON Nation Demerara Solera N ° 14 is born from sugar cane molasses in British Guyana, as a skilful blend of various vintages from stills (to give it a full-bodied richness) and column stills (for a lighter drinkability backbone Crisp). The main aging is in ex Bourbon American oak barrels for a creamy sweetness, then a period of 12 months in fresh sherry butts (Pedro Ximenez and Oloroso) enhances its spicy character. A small percentage of very old Enmore rum is finally added to the blend for further complexity and "dark" character. Gradation 40%

RUM / RON produced by the most renowned Panamanian distillery, according to the traditional recipe, is a particularly fresh and light rum. The column still distillation of the sweetest molasses and maturation in bourbon barrels give a particularly fragrant and pleasant aroma, with notes of sun-dried raisins and chocolate. Its lightness, delicate sweetness, clean taste and softness make it perfect not only for use in traditional cocktails, but also to drink straight or with the addition of ice. Gradation 40%

RUM / RON This award-winning rum pot still from St. Catherine, Jamaica was matured in the Caribbean and then aged for 15-18 months in second fill Oloroso casks, plus a small percentage of Pedro Ximenez casks. The skilful blending of the barrels marries the cheeky vitality and intensely funky aromas of young Jamaican rum, with the vinous, fruity and juicier complexity of aging sherry. A multifaceted and robust rum, full of power but also finesse. Gradation 50%

RUM / RON briefly aged in the Tropics and then in a continental climate with the use of second fill sherry casks, this blend of fatter rums from a 250 year old wooden still and lighter ones from a double wooden column still retains all the richness of Demerara sugar cane: a nose of ripe dates, sweet tropical fruit, chocolate and cigar boxes. Dry and clean despite its raisin richness, it is loaded with pepper and cinnamon: explosive and spicy. Gradation 59%

RUM / RON An old rum from a legendary and now closed distillery in Trinidad, only slightly tamed by a 70 month finish in ex-whisky casks matured in sherry. The tannic intensity is enriched by a further level of richness, but remains extreme. On the nose we find powerful esters, bergamot, cola, but also the aromatic notes of anise and liquorice, and obviously the inevitable dark and deeply woody character. The influence of the finish is more evident on the palate: it starts succulent, rich, almost velvety, with a character of sultanas and orange marmalade. It begins to grow relentlessly towards the typical notes of liquorice root and gentian, black coffee and cloves, and towards a very warm and tannic finish. Enormously complex and with a long evolution in the glass. Gradation 59%

RUM / RON extremely aromatic from a column still, softened by long maturation but muscular and full-bodied. On the nose it offers an explosion of wild esters: fermented overripe tropical fruit (banana, avocado, papaya) and a curious note of carpenter's glue. We then find cola, bergamot, pepper, cinnamon and a hint of ancient wood. We find the same fruity and spicy notes on the palate: sweet, succulent, dense, overwhelming in its intensity of esters but creamy. There's a hint of cereal and flour, before the cinnamon and pepper take control. Gradation 59%