An original recipe, where since 1872, the Solera method imparts complexity and smoothness, ideal for enjoying in excellent cocktails and neat. The secret ingredient for the restless minds of the 21st century. We challenge the way to define the organoleptic characteristics of a brand. Matusalem has undergone a scientific process to define the main aromas and flavors from which we can conclude the most stimulating food pairing combinations. Matusalem has one of the lowest sugar levels in the rum category and is excellent served neat or mixed. The dominant aromatic descriptors are coconut, fruity, floral, maple, malt, cloves, and smoky. The best pairings are with Champagne, carrot, cayenne pepper, hibiscus, cheesecake, pistachios, Peruvian ají, beetroot, and carrot. Production characteristics: aging method: Solera (about 15 years), type of barrel: lightly toasted American oak ex Bourbon, raw material: sugar cane juice, distillation method: column still, fermentation: 6-8 days. The rum is rested for 48 hours before being blended and bottled.
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An original recipe, where since 1872, the Solera method imparts complexity and smoothness, ideal for enjoying in excellent cocktails and neat. The secret ingredient for the restless minds of the 21st century. We challenge the way to define the organoleptic characteristics of a brand. Matusalem has undergone a scientific process to define the main aromas and flavors from which we can conclude the most stimulating food pairing combinations. Matusalem has one of the lowest sugar levels in the rum category and is excellent served neat or mixed. The dominant aromatic descriptors are coconut, fruity, floral, maple, malt, cloves, and smoky. The best pairings are with Champagne, carrot, cayenne pepper, hibiscus, cheesecake, pistachios, Peruvian ají, beetroot, and carrot. Production characteristics: aging method: Solera (about 15 years), type of barrel: lightly toasted American oak ex Bourbon, raw material: sugar cane juice, distillation method: column still, fermentation: 6-8 days. The rum is rested for 48 hours before being blended and bottled.
