Rum Aldea Miel - 70cl
Format: 70 cl
More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Aldea | |
| Rum | |
| Sweet, notes of honey and vanilla | |
| Molasses, water, yeast | |
| 70 cl | |
| 20.0% | |
| Spagna | |
| Oak barrels | |
| Aged in barrels for a minimum of 2-3 years | |
| Continuous distillation or pot still | |
| Light amber | |
| Neat, with ice or in cocktails |
Distilled using the agricultural method, Aldea Miel Rum is made from the fermentation of pure sugarcane juice, rather than molasses, which is typical of many other rum productions. This process gives the product a fresher and more direct flavor, reflecting the authentic essence of its base ingredient.
Its bright golden color heralds a surprisingly rich aromatic bouquet: on the nose, distinct notes of honey emerge, accompanied by nuances of ripe fruit and a light hint of vanilla. On the palate, Aldea Miel Rum is smooth and well-balanced; the sweetness of the honey perfectly complements the typical warmth of the rum, creating a pleasantly persistent flavor that is not overly sugary.
Served neat or as part of sophisticated cocktails, this rum is ideal for those looking for a sweet yet balanced variation of the classic spirit. The artisan nature and the use of local and natural ingredients, such as Canary Island honey, make Aldea Miel Rum a superior quality product that offers a unique and authentically Spanish tasting experience.
Ideal for rum lovers who want to explore new taste frontiers, Aldea Miel Rum is an excellent choice for special occasions or as a refined and original gift.
How to serve
Serve to:
20-24°C
When to drink it:
In ogni occasione
Production area
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Destilerías Aldea
Discover the spirits, production style and story of Destilerías Aldea.
Distillation
Direct distillation from cane juice (guarapo) in historic columns (Egrott) and in a modern column built replicating the original; traditional wood-fired heating and supervision by the master distiller.
Ageing
Cellar maturation in casks of different origins and toasting levels for periods ranging from a few months up to 30 years; masters periodically taste casks to decide bottling and blends; coastal microclimate plays a role in maturation.