Deep amber with burnished copper highlights. The bouquet shows toffee apple with cinnamon spice, dark chocolate, caramel, dried fruit, and apple pie with assertive dry woody tannins softened by buttery shortcake and caramel with bitter chocolate, toffee, old leather and cigar leaf notes. The palate is dry with a burnt note and lingering oaky tannins and cinnamon spice. The finish leads to dried by oak tannins from extended tropical barrel ageing.
Ron Santiago De Cuba Anejo 12 Year Old
Grower: Ron Santiago de Cuba
Style: Fruity and Oaky
Appellation: Santiago de Cuba
Spirit Type: 12 Year Old Rum
Alcohol: 40% ABV
Bottle Size: 70cl
PRODUCT AVAILABLE BY BANK TRANSFER ONLY
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The Oriente region has been known as the Cradle of Light Rum since 1862 and Santiago de Cuba is the city where the tradition of the Ron Ligero Cubano found its origins. Here, the baking heat of the Caribbean sun, the humidity of the land and the sea perfectly entwine to create the optimum conditions for cultivating sugar cane, enriching the ageing process and bringing depth to our unique liquid. Rum is the soul of Cuba and what makes it unique can be broken down into three elements: the raw materials, the method of ageing and blending, and the expertise of the Maestros del Ron Cubano. The sugarcane from the south-east of the island is unique. Imbued with minerality from the sea and aromatically sweet. The microflora of this land where the sugarcane is cultivated helps us to guarantee the unique flavour of this Cuban rum. It is aged in only white oak barrels, in the Don Pancho warehouse, renowned as ‘the cathedral of Cuban rum’. Its unique location is so close to the train tracks that legend tells the barrels tremble when they pass, influencing the ageing process. All Cuban rums are aged in white oak barrels, and all of them, including the ‘white’ rums, are aged for a second time after blending. The process of blending, together with the use of different types of casks to bring out subtle variations of flavour, forms the age-old expertise of the Cuban rum masters. This legacy, alongside the climate of the south east, the Cuban way of creating rum, and the combination of new barrels with some aged for many years, results in a liquid impossible to recreate outside of its geographical and cultural context.