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.
Peaches and cream lead into ripe banana, cinnamon and oak char, alongside toasted nuts and dark chocolate.
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