Black Tears Dry Spiced Rum Vigia

he process of creating Black Tears begins with a natural fermentation of molasses, followed by distillation in copper column stills. Then, the rum is aged for 2 years in barrels that have already been used for the aging of the whiskey. After this maturation period, the rum is mixed with the spices in proportions that are kept secret.

The molasses used to make it comes from the province of Ciego de Avila in Cuba.

From the first touch, an explosion of spice on the nose, with notes of candied orange peel, vanilla, cloves, nutmeg, roasted coffee and a subtle touch of smoked paprika. On the palate, its round texture is perfectly balanced, with a slight sweet sensation that harmonizes the powerful roasted notes. The tasting concludes with a sweet spice finish.