Jamaica Rum Special Dry Pot Still Xaymaca Plantation

Xaymaca Special Dry fully follows the Jamaican rum 100% pot still of the nineteenth century, known in particular for the aromatic amplitude and the characteristic scents that give life to the so-called "Rum Funk": black banana and flambé pineapple. Xaymaca is the name with which the indigenous Arawaks baptized the island of Jamaica. This rum is made up of a blend of rums obtained from a long fermentation, from one to three weeks, distilled in John Dore and Vendome stills, respectively in the Long Pond and Clarendon distilleries. Ages for 12-48 months in ex-Bourbon barrels and for 12 months in ex-Cognac Ferrand barrels.

Amber in color to the eye, it releases a complex aroma to the nose, with light smoky notes that form a carpet for a mix of hints of exotic fruit, herbaceous tones and spices, with a clear predominance of vanilla. On the palate it is dry, with a floral and fruity profile, in which sensations of rose water, Graviola, pear, white grapes, coconut milk, bread and nuts alternate in the finish.

Enjoyable like a whiskey, served neat or with a few drops of water, it can give life to great cocktails such as Xaymaca Collins.