Produced using syrup instead of traditional ‘straw wine’, this traditional distillation process offers a depth of flavour rarely seen among modern agricultural rums popular today. Because of the country's hot and humid climate, the rum was aged on site for 12 years in Bourbon barrels made from American oak, before being transferred to European soil to mature for another 2-3 years in Ferrand Cognac barrels. If the rum is left to mature on this tropical island for too long, the angelic component becomes too large. As a result, it is extremely difficult to age a rum for that long and it is rare for a rum to age for that long. Transferring the rum to mature in Ferrand barrels not only protects the resulting volume of alcohol produced, but also adds a particularly smoky character and creates alternative flavour profiles within the rum itself.

An explosion of flavours on the nose, with an initial hint of ripe figs, followed by powerful liquorice and treacle. On the second nose, the rum takes on a more eccentric character, with aromas of banana and almond and buttery, woody, minty and even smoky hints! Tasting this rum is a delight with its rich and woody flavours (probably due to the ageing process in a drier, valley region), flavours of cooked apple, tropical mango and lemon are followed by hints of white pepper, vanilla and nutmeg. An explosion of flavours that puts Peru on the map among the more well-known distillers of the Caribbean islands.