Characterful and strong this rum left the island after 10 years of aging, in barrels of RUBY PORT, PALO CORTADO and MOSCATEL.
The sugar cane is grown on Aldea’s own fields and raised without the addition of fertilizers or pesticides. After the distillation, the rum matured for a 10 year period in ex-Bourbon and Spanish oak barrels. It was given second aging in the Tres Hombres cargo hold for another 6 months.
Since the ship is constantly in motion, contact with the wood is intensified again. The Ruby Port, Palo Cortado and Moscatel barrels infused its spirit during the time on board for a memorable finish.
The rum colors to gold when poured into your glass. You will experience an explosion of citrus, vanilla, flowers. Quite a complex experience, not only when tasting it, but also for the nose.
The taste stays on the tongue for a long time, at the very end you will experience a smooth and warm after taste.
Each bottle is lavishly decorated with motifs from the Tres Hombres and their travels. The design is reminiscent of old, maritime times. Closed with a natural cork and sealed with beeswax. Each variety has its own color. To achieve this, the wax is mixed with color pigments that are ground from natural raw materials in a traditional windmill in Zaandam.
On woodfire from locally grown sugarcane. Fermentation: 30 hours with own yeast.
This time the Tres Hombres team bottled all bottles themselves by hand.