New trends and timeless classics are often very close. This is something that is only appreciated with wisdom, something within the reach of few. This knowledge is not easily obtained; it requires taste, curiosity, perseverance, and the desire to transcend the passage 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, almost 150 years ago, a sophisticated and personal rum that today is the preferred benchmark for the most demanding connoisseurs around the world. Matusalem has one of the lowest sugar levels in the rum category and is excellent to drink neat or mixed. We challenge the way to define the organoleptic characteristics of a brand; Matusalem has undergone a scientific process to define the main organoleptic characteristics of a brand. Aromas and flavors from which we can conclude the most stimulating food pairing combinations. The descriptors of the dominant aromas are banana, coconut, pineapple, anise, and cloves. The best pairings are with Leffe beer, Cognac XO, blueberry liqueur, lemongrass, Madras curry, pumpkin, milk chocolate, Gruyère cheese, butter, duck fillet, pork loin, hazelnut and almond praline, canola oil, and banana. Production characteristics: aging method: Solera (approximately 23 years), barrel type: aged in slightly toasted American oak barrels ex-Bourbon, raw material: sugar cane juice, distillation method: pot still, fermentation: 6-8 days. The rum is rested for 48 hours before being blended and bottled.
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New trends and timeless classics are often very close. This is something that is only appreciated with wisdom, something within the reach of few. This knowledge is not easily obtained; it requires taste, curiosity, perseverance, and the desire to transcend the passage 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, almost 150 years ago, a sophisticated and personal rum that today is the preferred benchmark for the most demanding connoisseurs around the world. Matusalem has one of the lowest sugar levels in the rum category and is excellent to drink neat or mixed. We challenge the way to define the organoleptic characteristics of a brand; Matusalem has undergone a scientific process to define the main organoleptic characteristics of a brand. Aromas and flavors from which we can conclude the most stimulating food pairing combinations. The descriptors of the dominant aromas are banana, coconut, pineapple, anise, and cloves. The best pairings are with Leffe beer, Cognac XO, blueberry liqueur, lemongrass, Madras curry, pumpkin, milk chocolate, Gruyère cheese, butter, duck fillet, pork loin, hazelnut and almond praline, canola oil, and banana. Production characteristics: aging method: Solera (approximately 23 years), barrel type: aged in slightly toasted American oak barrels ex-Bourbon, raw material: sugar cane juice, distillation method: pot still, fermentation: 6-8 days. The rum is rested for 48 hours before being blended and bottled.
