The team behind this organic rum from Paraguay combine three different styles of spirit to create this aged expression. Using a combo of both pot and column stills, the rum is distilled from fermented molasses, cane honey, and freshly squeezed cane juice bringing together characteristics from each style for a vibrant, complex profile. Barrel aged in Paraguay for three to six years before bottling, it'll shine sipped neat, topped with cola or ginger ale, or mixed in cocktails.
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