Chairman's Reserve White - 70cl Invecchiato 3 Anni - Chairman's Reserve
Format: 70 cl
More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Chairman's Reserve | |
| Aged white rum | |
| Notes of vanilla, caramel, light spices | |
| Molasses, water, yeasts | |
| 70 cl | |
| 46.0% | |
| Caraibi | |
| American oak barrels | |
| 3 years | |
| Column and pot still | |
| Cold filtration | |
| Straw white | |
| Neat, with ice or in cocktails |
The distillation process uses a mix of column and pot stills, which significantly contribute to the complexity of the aroma bouquet. After distillation, the rum is matured in toasted oak barrels previously used for bourbon, which impart a light and refined complexity while maintaining the crystal-clear transparency of the liquid.
On the nose, Chairman's Reserve White is distinguished by its vibrant notes of fresh sugarcane, hints of exotic fruit, and a subtle touch of vanilla and light spices. On the palate, there is a surprising balance between the natural sweetness of the rum and a fresh acidity, making it incredibly versatile for mixology.
The finish is clean and refreshing, with an aftertaste that pleasingly lingers, inviting another sip. This makes Chairman's Reserve White perfect both for sipping neat, to appreciate its purity and complexity, and as a sophisticated base for both classic and innovative cocktails.
With its distinctive character and elegant presentation, Chairman's Reserve White represents a valuable addition for any fine spirits collector and for cocktail lovers seeking a superior experience.
How to serve
Serve to:
20-24°C
When to drink it:
In ogni occasione
Production area
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Chairman's Reserve
Discover the spirits, production style and story of Chairman's Reserve.
Distillation
Blending of distillates produced in pot stills and in column stills (Coffey). Some specific releases indicate the use of Vendôme and John Dore pot stills for pot still components.
Ageing
Distillates are matured separately by batch and by still type in oak barrels (often ex-bourbon) and subsequently blended; the blend is then rested in wooden vats for several months. Some expressions (e.g. Forgotten Casks, Vintage) receive additional maturation periods or longer ageing and finishes in specific casks.