This rum hails from Ecuador, and was produced by Ron San Miguel! Distilled from sugar cane, it was eventually drawn from an American oak solera system – hence the name. Bright tropical notes balance woody, toasty flavours from the cask, and it makes a great postprandial sipper alongside anything involving dark chocolate.
Tasting Note by The Chaps at Master of Malt
Peaches and cream lead into ripe banana, cinnamon and oak char, alongside toasted nuts and dark chocolate.