The blend is achieved with matured Barbados rum aged between 1-3 years and Jamaican Pot Still High Ester (high ester) rum aged between 10-15 years. The blend is then matured for 3-6 months in French oak barrels in the Cognac region of France.
- Alcohol by Volume: 40%
- Origin: Barbados and Jamaica
- Raw Material: Molasses
- Fermentation:
- Barbados: 72 hours
- Jamaica: 2 weeks
- Distillation:
- Barbados: Twin column and copper pot still
- Jamaica: Copper pot still (John Dore)
- Dosage : 15 g/L
High Ester: Esters are natural compounds that form through chemical reactions between yeast and molasses during the fermentation process, contributing to the flavor profile of the beverage. Ethyl acetate and ethyl butyrate are the most common esters found in rums. Ethyl acetate imparts green apple, pear, and acetone aromas, while ethyl butyrate highlights more exotic fruit aromas.
Jamaican rums are known for their high ester content, a distinctive feature of this type of rum. High ester rums are distilled in copper pot stills because fewer rectifications (the process of purifying alcohol) result in higher aromatic esters. The length and purity of the fermentation process also impact the ester count. Therefore, Jamaican rums are distilled in copper pot stills and undergo extended fermentation periods of 2-3 weeks, which is longer compared to typical rums that might ferment for as short as 24 hours.
