The first part of ageing Plantation rum is done in the country of origin of each spirit. Through collaborations with different distilleries, Alexandre Gabriel, Cellar Master, was able to rely on local and traditional methods to guarantee the authenticity of rum and meet our quality objectives. In the Caribbean, rum is mainly aged in casks which have previously contained bourbon. Indeed, every ageing bourbon was required to mature in new barrels of American oak. Also, ageing rum in the Caribbean is a great purpose for these drums! 

In the Caribbean, the angels' share is high (approximately 7% / year) due to the tropical climate. During ageing, the contact of rum with oak transforms the taste characteristics of the rum. Indeed, not only the barrel infuses aromatics, but it is also home base to major transformations that give the rich aromas of ageing. Left behind are vanilla notes and gourmet hints of coconut.