The rum is made from molasses, which are fermented for three days. The fermented sugars are then distilled in a mixture of pot and column still, making for an excellent balance between the heavier and lighter styles of spirit. The rum is matured for 12 years in former Bourbon casks in Barbados, before being transferred to the Chateau de Bonbonnet for aging for two years in former Pierre Ferrand cognac casks. The balance between the Bourbon and Cognac influence on this rum is superb, with delicious dark sugar notes offset by dried grapes and sweet vanilla and baking spices. Bottled at 43.2% ABV, the extra strength gives the flavours a little more power