This light, tropical aperitif mixes well in a mojito, cuba libré, daiquiri or pinacolada and always with good friends.
Produced in the seychelles. Made with island spring water and the seychelles finest sugarcane. Seychelles sugarcane is crushed on site and fermented in stainless steel tanks. Distillation takes place in three copper stills. Its then blended to bottle strength with molasses rum, using water sourced from the valée de mer for its high mineral content.
A touch of creole pot-still rum provides its soft creamy character and natural aromatic undertones typical of this indian ocean island.