It is produced from molasses by continuous distillation in a 1922 copper distillation column in the Las Cabras distillery. It matured for 15 years in burnt American white oak oak bourbon barrels, filtered through cellulose membranes, then cold filtered.
Las Cabras Distillery was first erected in 1919 as a sugar mill. Since then ownership has passed between the government, international investors, and failed businessmen. In the mid-nineties, "Don Pancho" and Carlos Esquivel discovered the neglected warehouse. Beneath the overgrown grass they uncovered a copper column still with a small medallion inscribed with ‘Cincinnati 1922’. "Don Pancho’s" skills and experience were soon put to good use, and Las Cabras was transformed into one of the great rum distilleries of the world.
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