Classic rum, with a long history.
In the history of Ron Pujol it appears that it will come to export ratafia and rum to the Antilles, no more and no less, a good endorsement that credits a name. Here at home the rum was taken and is taken in glass, or mixed with coffee (the popularly called "carajillo") and, especially was made to serve to develop a good stay, as the flavor of Ron Pujol, is more appropriate to obtain a burned with the aromatic virtues and palate that one expects.
It goes without saying that there are as many recipes for making a good quemado as there are amateurs. Every sailor has his own secret, and believes that his recipe is the best one. Bearing in mind that the ingredients that make up Pujol Rum are a good mixture of sugar cane brandies, it is not necessary to add to the burned wine nor liquors to aromatize it, nor put too much cinnamon .
Classic rum, with a long history. Pale amber, with a nose marked by its aging and slightly spicy notes. Palate with a pleasant finish very much appreciated with coffee.
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Technical Details
Tasting Notes
Pale amber, with a nose marked by its ageing and slightly spicy notes. Palate with a pleasant finish very much appreciated with coffee.
