New trends and timeless classics are often very close. This is something that can only be appreciated with wisdom. Something within reach of few. This knowledge is not easy to obtain. It requires taste, curiosity, perseverance and a desire to transcend the passing of time. Ron Matusalem Gran Reserva 23 is the fruit of one of these rare wisdoms. From the Alvarez family, who with exquisite taste created, in Santiago de Cuba nearly 150 years ago, a sophisticated and personal rum that today is the preferred reference point for the most demanding connoisseurs around the world. Matusalem has one of the lowest sugar levels in the rum category and is great to drink neat or mixed. The dominant aroma descriptors are banana, coconut, pineapple, anise and cloves. Production features: aging method: Solera (about 23 years), barrel type: aging in lightly toasted American oak ex-Bourbon barrels, raw material: sugar cane juice, distillation method: still column, fermentation: 6-8 days. The rum is rested for 48 hours before being blended and bottled.
Price VAT included
New trends and timeless classics are often very close. This is something that can only be appreciated with wisdom. Something within reach of few. This knowledge is not easy to obtain. It requires taste, curiosity, perseverance and a desire to transcend the passing of time. Ron Matusalem Gran Reserva 23 is the fruit of one of these rare wisdoms. From the Alvarez family, who with exquisite taste created, in Santiago de Cuba nearly 150 years ago, a sophisticated and personal rum that today is the preferred reference point for the most demanding connoisseurs around the world. Matusalem has one of the lowest sugar levels in the rum category and is great to drink neat or mixed. The dominant aroma descriptors are banana, coconut, pineapple, anise and cloves. Production features: aging method: Solera (about 23 years), barrel type: aging in lightly toasted American oak ex-Bourbon barrels, raw material: sugar cane juice, distillation method: still column, fermentation: 6-8 days. The rum is rested for 48 hours before being blended and bottled.
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