4.03
About this bottle
Charbay distilled this rum in 2005 using Hawaiian & Jamaican sugar cane. The cane was pressed and the juice was concentrated in a low-temperature vacuum still, creating a concentrated syrup rather than using high heat to cook into molasses. This syrup was fermented with Champagne yeast and aged on the lees for a week before being slowly double-distilled in a Copper Alembic Pot Still to 137 proof. First aged in stainless steel for five years, it was then transferred to Chardonnay (French Oak) barrels for 3 years, before it finished aging in glass for the last two years. Bottled full barrel-strength, uncut and unfiltered. Single batch (unblended). Only 465 cases (2,790 bottles) produced — 120 cases being released in 2016.
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