Weight | 1,4 kg |
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Abuelo Centuria
136,04 €
A special and limited launch from Abuelo, exploring the depths of the family to find a suitable rum for a big party – its 100th anniversary of production, with sugarcane being grown on the property since 1908.
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Refugees by Ljubomir Stanisic
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Refugees Rum is the result of a blend signed by Ljubomir Stanisic, aged for two years, in French oak barrels where he once aged Douro wine; in other scotch whiskey and subsequently sour cherry. Made from sugarcane originating in Syria (certification of origin) - which migrated along the Mediterranean Sea to southern Spain, where it was distilled, and finally arrived in Portugal - this is a rum of marked taste. Noble wood, with sweetness, elegance and subtlety. Limited and numbered edition of 1454 bottles.
Depaz Single Cask 2003
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Made from the 2003 harvest, this rum is aged in oak barrels for at least 11 years. Each bottle comes from a single barrel selected by the Cellar Master. A rich rum with delicate and charming aromas. Delicate oak notes well balanced with hints of chocolate, spices, toasted dried fruits, coffee and vanilla. Aroma of chocolate, rich cocoa, rose jelly and old port. Delicate aromas of jasmine, narcissus and black tea, as well as delicate and elegant touches of sandalwood.
Plantation Single Cask Panamá 12 Anos
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It has fruity notes of roasted pear, honey, orange, almond and pineapple. In short, a very fruity and spicy cake. Dry and full palate, follows the nose with a more spicy profile, initially with cloves, pepper and oak. After that, it evolves with caramel, apricot, licorice and vanilla. Very long and almost salty finish, with notes of fresh herbs, also orange peel and hazelnut.
El Dorado 8 anos
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Pampero Aniversario
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Being a rum 100% Venezuelan, it determines its characteristics quite a lot, since each zone that produces rum, does it of different forms, resulting in somewhat different products. But there are also other factors that contribute to this unique flavor, for example the exceptional quality of the raw materials used in the manufacture, namely the sugar cane of the regions of Lara, Yaracuy and Portuguesa, and lastly the process of mixing rums, which requires, that Master Ronero know deeply each rum hull that is aging and the exact amount that must be mixed to create the "Pampero".