Description
Distilled between 2013-2015 and aged in new American White Oak barrels to develop deeper grain character, structure, and spice. It was then transferred to Caribbean rum casks for extended secondary maturation for up to 4 years, culminating in a 10-year aging process. Candied ginger and rye spice meet the richness of rum-soaked pound cake. Velvety texture with a subtle touch of mint.
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