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Caña Brava is produced at the Panamanian distillery, Las Cabras, under the watchful eye of Francisco "Don Pancho" J. Fernandez. It is aged for 18 to 24 months in new American oak barrels before being finished in bourbon and Tennessee whiskey barrels for 12 to 24 months. Following this, Caña Brava is carbon filtered to remove the colour, making it a perfect choice for rum cocktails like the Cuba Libre and the Daiquiri.
Nose: Soft notes of cinnamon bun, sugarcane, menthol and flamed orange peel.
Palate: A refreshing flavour profile of lime, kumquat and double cream cream. Subtle savoury/herbaceous hints of thyme and olive oil.
Finish: Peppery oak and sweet vanilla.
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