The Casa Botran distillery is responsible for the production of this rum. The raw material is syrup from fresh sugarcane juice, which is fermented for 48 hours before being transferred to the column still.

This rum has been aged using the solera method in the mountains of Guatemala, utilizing white oak barrels and ex-bourbon barrels that previously housed Sherry and Port.

It is characterized by a dense and complex nose, full of vanilla, apricot, and light notes of orange. On the palate, we perceive an explosively delicate character with notes of black pepper, nutmeg, and cinnamon, finishing with a wonderfully dry aftertaste.