Categorized as a reserve aged rum, our Ocean's Mellow is the result of the integration of many elements that give rise to a novel product, easy to distinguish, and free from aromatic and flavor complexities.
To achieve the Reserve aged category, traditional aging methods are respected. The spirits to be aged are stored in cellars exposed to Caribbean climatic conditions, which are very favorable for the formation of aromatic compounds.
In its formulation, there is the participation of aged grand reserve rums, as well as 5 and 10-year-old rums aged in American white oak barrels, which give it a special note in its bouquet.
Medium viscosity on the palate, filling the mouth with a light tingling sensation, balanced with a subtle bitter note without being irritating, and a gentle warmth in the throat.
Clear liquid, moderately dark amber in color, allowing light to pass through with notable shimmer and brilliance, free from suspended particles.
Aroma typical of rum aged in oak barrels. Correct balance between its components, slightly sweet, reminiscent of the smell of prunes with dried ripe grapes, with a proper balance among all its aromas without highlighting the scent of oak wood or ethyl alcohol.
Generous aging, well-developed, with a subtly perceptible sweetness, combined with a well-transformed wood flavor, featuring notes of vanilla and sweet dry almonds.
Rum with Dominican Denomination of Origin.
Fermentation and Distillation They are made with sugarcane-rich streams that come from sugar mills where cane sugar is produced. From the fermentation of these sugary streams, the alcoholic phases and the extra-fine sugarcane alcohols are obtained through distillation. The production of these alcoholic phases is monitored and rigorously controlled by expert distillers who have a deep understanding of the art of distillation.
Aging In this stage, the aromatic components of the distilled alcohols and spirits are combined with the components from the wood of the barrels. These American white oak barrels contribute elements such as tannins, cellulose, and hemicellulose that, when combined with the aromatic compounds of the alcohols, form new compounds responsible for their aroma, character, and identity.