This Mexican Charanda rum is a blend of raw honey and distilled mountain sugar cane, grown at over 1,300 metres above sea level. Sol Tarasco is made using traditional production methods and a slow distillation process. Then the spirit is aged in barrels for around three years, and bottled at 40% ABV.
Tasting Note by The Chaps at Master of Malt
Velvety honey, orange peel, honeycomb and vanilla pod, with cinnamon appearing on the finish.