Unique experience of underground and comparative aging with the same rum aged in our cellar. This White rum is a blend of agricultural rums from the Montebello distillery and the Bielle distillery. The alcohol content was 78.6 degrees.
This rum was barreled in 6 small 50L barrels. Three were aged in our family cellar and three in the Baume obscure cave. The aging time was 16 months. The result is that the rum put in the cave came out at 67.1 degrees when the one in our cellar came out at 76.1 degrees.
In the rum aged in the cave, we can notice that the texture is more supple with a much better integrated alcohol. In aromatics, the notes of vanilla, wood and spice coming from the barrel are more pronounced in the rum aged in the cave. Aging was therefore more intense in an underground climate than in a classic climate.
Finally, the rum that was underground has gained more complexity because it has additional slightly clayey notes that the rum has absorbed from the Underground environment.
The result is that we see that the difference between the two agings is notable with very different aromatics, structure and texture.
The box is composed of three bottles of 37.5 CL:
The initial white bottled at 78.6 degrees.
The ESB (rums aged in wood) for 16 months in our cellar, bottled at 76.1 degrees.
ESB aged for 16 months in the cave bottled at 67.1 degrees.
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