Weight | 1,4 kg |
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Angostura 7 anos
26,84 €
This rum is aged for a minimum of seven years in “once-used” bourbon barrels until it can be bottled and enjoyed to the fullest. It is packed with mouth-watering flavors that include maple, chocolate, honey and caramel and features a rich full-bodied flavor that tapers off for the classic rum finish. It can be enjoyed pure as a drinking rum, or over the ice, also can mix a stunning contemporary outlet in a Manhattan or an old fashioned.
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100% natural, Cut & Dry delivers intense notes of coconut pulp and milk, with hints of vanilla, cinnamon, and ginger. Intense and delicious, this new rum is perfect for making a Piña Colada or a Daiquiri, or simply mixed with pineapple juice.
On the nose, it is intense, starting with coconut pulp and notes of vanilla, cinnamon, and impressions of sesame oil. On the palate, it is round, following the nose with more pronounced rum, delivering coconut milk, vanilla, banana, and green ginger, with soft touches of molasses and some fresh herbal notes. The overall finish is very long on coconut, pepper, and vanilla.
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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.
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Pampero Aniversario
31,98 €
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".