To make Ron Roble Viejo Venezuelan rum, sugar cane is grown, pressed, and boiled to create molasses which is then fermented and distilled in a column still. For this bottling, the spirit was filled into American oak bourbon barrels and was aged in Ocumare del Tuy, near Caracas.
Creamy vanilla, sweet caramel, and charred oak.
Maestro is a 6 years old Venezuelan rum new to the market and I tried it at RumFest 22. A Latin style of rum which is dry and bright with notes of caramel and vanilla.
