A Dominican Republic-made rum, produced by the Summum company.
This rum has been made in a style that fuses both tradition and modernity, with a base of traditional fermented sugar cane juice, but distilled in the manner of Spanish-style molasses rums.
The spirit is then aged for 12 years in former Bourbon barrels in a solera system. Production is performed under the watchful eye of Juan Alberto Álvarez, the Ron Cañero rum maestro.
The final product is a rather lush rum, that delivers notes of pineapple, banana, lime rind, fresh cane juice, grass, toffee, peaches, light oak and a little cracked black pepper.
A versatile rum that works well in cocktails, or sipped neat.