More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Marama | |
| Spiced rum | |
| Spicy, sweet, notes of vanilla and cinnamon | |
| Molasses, natural spices | |
| 70 cl | |
| 40.0% | |
| Oak barrel | |
| Aged 3-5 years | |
| Continuous distillation or pot still | |
| Dark amber | |
| Neat, with ice or in cocktails |
Produced in Indonesia, this rum best expresses the characteristics of its place of origin. The spices, carefully selected, including black pepper, cinnamon, and vanilla, are masterfully infused to enrich the aromatic profile of the distillate. The result is a dark amber rum, with an intense and inviting aroma that prepares the palate for a unique tasting experience.
In flavor, the Ron Indonesia Spiced reveals a surprising complexity. The entry is sweet with hints of caramel and vanilla, followed by a wave of warm spices that color every sip, balancing the initial sweetness. The finish is long and spicy, with an echo of nutmeg and cinnamon, leaving a lingering impression.
Served at room temperature or used as a base for exotic cocktails, this rum is versatile and captivating. The gift packaging also makes it a perfect option for a sophisticated present, capable of impressing and delighting lovers of quality spirits.
Choosing the Marama Ron Indonesia Spiced is to immerse yourself in a sensory journey through the Indonesian islands, exploring the wealth of aromas and flavors that only a high-quality spiced rum like this can offer.
Marama
Discover the spirits, production style and story of Marama.
Distillation
Not always specified at brand level; product sheets report indications such as continuous distillation or use of column/pot still distillates depending on the expressions. In general the base rums are traditionally distilled and then flavored/enriched with extracts.
Ageing
Commercial descriptions indicate blends that may include aged fractions (e.g. 3–5 years mentioned in some retail sheets); generally maturation in wooden barrels before blending and subsequent aromatization.