From the only distillery in Antigua, a molasses rum obtained from a 36-hour fermentation and continuous triple column distillation. It is aged for 5 years in ex-bourbon barrels, and then aged for 3/6 months in ex-Porto Royal barrels.
70 Cl
46% Vol.
From the only distillery in Antigua, a molasses rum obtained from a 36-hour fermentation and continuous triple column distillation. It is aged for 5 years in ex-bourbon barrels, and then aged for 3/6 months in ex-Porto Royal barrels.
70 Cl
46% Vol.
