This Guatemalan rum is aged for a minimum of 4 years in ex-bourbon barrels before crossing the Atlantic to France, where it finishes maturing in cognac casks courtesy of father company Pierre Ferrand. Whisky-esque with whiffs of charred pineapple upside-down cake, chocolate and overripe banana. A fruit-forward, nutty and faintly earthy rum for sweet-toothed sippers.
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