Weight | 1,4 kg |
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Sumatra Anejo
26,65 €
With a distinctive design, the skull-shaped bottles are individually hand-painted, ensuring authenticity and exclusivity.
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Rum Langs Pineapple
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Langs Rum preserves the authenticity of the original Lang Brothers Banana Rum, designed in the 1860s.
A tropical ode, full of vibrant notes of exotic fruits, this precious blend is the result of the fusion of molasses-rich Jamaican rums, aged in ex-bourbon American white oak barrels.
Discover tradition immortalized in every sip, an experience that transcends time and takes you to an unparalleled delight of tropical flavors and aged elegance.
Rum Langs Banana
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Rum Langs Banana offers a tropical explosion of flavors, with the intensity of banana bread, brown sugar and ripe bananas, accented by sublime touches of cinnamon and vanilla.
Inspired by the legacy of the Lang Brothers since the 1860s, this rum is an authentic journey full of character, where each sip reveals the richness of exotic fruits. Discover the magic of the tropics in every drop, a unique and irresistible experience for true rum lovers.
William Hinton Single Cask Brandy
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Our 6-year-old rum, carefully aged in French oak barrels, has been blended with a 25-year-old rum, certainly one of the last rums to be produced at the old Hinton Mill facility, the latter was also subjected to a new aging process in our casks for another 3 years.
Finally, the product that resulted from this unique combination of rums of different ages was subjected to a final stage with a duration of 9 months.
William Hinton Edição Especial Natural
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Matusalem Grande Reserva 23 Anos
69,29 €
Amber with reddish tones, copper and ocher. Complex, fine and complete. Persistent woody notes. The dry woody tones provide a rich and intense aroma. Rich flavor of toast, dried fruit and caramel. Very enjoyable. A smooth texture and a complex and persistent evolution with oak notes. Smooth, inviting cocoa feel. Cognac type finish.
Bayou Select
32,34 €
Described as 'the rum for bourbon lovers', Bayou Select is a distilled copper pot from Louisiana's sugarcane, aged in the Solera method for up to three years. The result is a creamy rum with a bourbon-esque character, accompanied by cinnamon and maple notes. The Solera method involves a pyramid of stacked barrels. The oldest liquid is in the bottom layer of the barrels, the youngest at the top. When a lot is harvested, it is filled only by a part of the bottom layer, and these barrels are covered with rum from the layer that is on them. This second layer is, in turn, complemented with the contents of the third layer and so on. This process is a way to naturally mix spirits for consistent taste and quality.