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.
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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.
