Description
History
Produced in the Lambayeque region of northern Peru, Ron Millonario is crafted from local sugarcane molasses. Fermentation utilizes indigenous yeasts, and distillation is carried out with a 1938 Scottish still. Aging follows the Solera method in ex-sherry oak casks, imparting unique characteristics to the rum.
Production Method
- Raw Material: Peruvian sugarcane molasses.
- Fermentation: Indigenous yeasts.
- Distillation: 1938 Scottish still.
- Aging: Solera method in ex-sherry oak casks.
Alcohol Content
40%
Tasting Notes
- Color: Deep amber.
- Aroma: Hints of candied oranges, citrus, and vanilla.
- Taste: Velvety, with notes of honey, raisins, and dried fruits.
- Finish: Sweet and lingering.
Suggested Pairings
Ideal enjoyed neat or on the rocks, it pairs well with dark chocolate desserts or dried fruits. Also excellent as an ingredient in refined cocktails.
Serving Temperature
18-20°C
