Born in the heart of Las Tunas, where sugar cane soaks up the burning Cuban sun, Conde de Cuba Elixir Punch 32° is a liqueur heir to a long Caribbean tradition.
The raw material, sugar cane, is grown on these fertile lands bathed in sea air. From its molasses is born the must, carefully fermented for a few days, then distilled in tall columns. The rum thus obtained, initially powerful and crystalline, then softens in the silence of the cellars, in contact with the American white oak from which it draws its golden nuances and woody aromas.
But the elixir goes further than rum alone. Master blenders combine fruit macerates—figs, dried plums, raisins—with the island's iconic spices: the sweetness of vanilla, the warmth of cinnamon. Cane sugar envelops the whole, balancing the strength of the alcohol to create a silky roundness. The elixir then rests, harmonizing, before being reduced to 32°, a deliberately moderate level that makes it an accessible and voluptuous liqueur.
Neither quite rum nor quite liqueur, Conde de Cuba Elixir Punch 32° stands out as a bridge between tradition and sweetness, to be enjoyed neat as a digestif or in cocktails with tropical accents.
