If this Territory Jamaica rum had to be placed in a category, it would be called "dry spiced rum". The brainchild of two enthusiasts who wanted to bring together the worlds of rum and London Dry Gin.
They came up with the idea of redistilling a rum that had been macerated with flavours from the region of origin of the selected rum.
For this cuvée, Jamaican rum was combined with Jamaican pepper, pineapple victoria, ginger and bergamot. After maceration, the combination was re-distilled in Aubagne by rum "sorcerer" Guillaume Ferroni.
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