Based on the flavor profiles of the vintages he receives from Hernan Parra, Dirk Niepoort has made a unique blend to create a singular rum. On the one hand, rums from 1971 and 1978 are blended. Then in another barrel rums from 1974 and 1980.
The barrels used are more than 50 years old, and after 15 months of ageing, they are assembled to sublimate these rums in a single case.
Both intense and gourmand, this exceptional edition is particularly well balanced: A smooth texture and a sweetness that dries elegantly to a long, warm and slightly spicy (black pepper) finish with a note of espresso coffee and dark chocolate.
Limited edition of 620 bottles.

Nose: A mellow nose-feel. The top notes are of almond oil – highly fragrant -supported by dried fruits (dates, prunes, candied angelica), on a base ofmarzipan glazed with hard toffee and dipped in dark chocolate. A suggestionof espresso coffee in the development.

Palate: A smooth texture and a taste which starts sweet and dries elegantly toa long, warming, lightly spicy (black pepper) finish, with a trace of espressocoffee and crystalline sugar (and later dark chocolate) in the aftertaste.

Finish: Mellow and rounded, with depth and personality.A perfect digestif.

Parthership: Niepoort