Description
It is produced from molasses by continuous distillation in a 1922 copper distillation column in the Las Cabras distillery. It matured for 20 years in burnt American white oak oak bourbon barrels, filtered through cellulose membranes, then cold filtered.
Nose:Lively, toasty aromas of dark roasted nuts, caramelized peaches, and bananas.
Palate:The oak spice, and minerals, whole nuts, toasted cedar, and oak.
Finish:Smooth and long finish.
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