Description
History
Helena Fuente is a very renowned producer who produces rum in Nicaragua.
Production method
To produce an “industrial” rum (this is how rums produced in the islands of former Spanish domination are called) molasses is used, which are often nothing more than sugar beet residues after processing for the production of the latter. This is then fermented, created a must and distilled. Subsequently these can be aged in wood and then created a blend of rums of various degrees of aging in order to find a perfect balance.
Alcohol content
43%
Tasting notes
Nicaragua rum has a dark color and the nose perceives notes of hazelnut, chocolate, spices and aged wood. The palate is soft with flavors of chocolate raisins, cinnamon, dry tobacco and a light smoky note. Peppery and caramelized finish.
Usage
Perfect at the end of a meal or as a meditation.
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