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| Planteray | |
| Rum | |
| Notes of caramel, vanilla, spices, toasted wood | |
| Sugar cane molasses, water, yeast | |
| 70 cl | |
| 40.0% | |
| American oak barrels | |
| Minimum 3 years in oak barrels | |
| Continuous still and pot still distillation | |
| Cold filtration | |
| Dark amber | |
| Neat, with ice or in tropical cocktails |
On the palate subtle hints of dried fruit and toasted coffee reappear, balancing the structure. The sip is full, warm and well-centered, with a balance between residual sweetness and a dry trail of toasted oak; the texture is smooth yet supported, the finish long and slightly almondy. It’s enjoyable neat to appreciate its mouthfeel, but it also stands up well to a single ice cube or a few drops of water to open the aromas. It lends itself to structured cocktails or intense food pairings: dark chocolate, caramel desserts and aged cheeses enhance its toasted notes, while a full-bodied cigar can complete the experience. A bottle for those seeking a dark rum that is direct and sincere in character.
Planteray
Discover the spirits, production style and story of Planteray.
Distillation
Various: Planteray bottles and blends rums distilled at different facilities; methods include both pot still (including repeated/double‑retort pot stills for certain releases) and column still, depending on the distillery of origin.
Ageing
Double maturation: initial aging in the place of origin (tropical climate, often in ex‑bourbon) followed by a period of finishing/aging in France in Ferrand casks (ex‑Cognac) or other selected casks (e.g. Pedro Ximénez, special finishes).