Lemorton 1999

Don Papa Rum is the spirit of Sugarlandia. A premium aged rum from the Philippines. Created on the fertile foothills of Mt. Kanlaon, where the finest sugarcane is milled to produce sweet, rich molasses. Don Papa is a tribute to Papa Isio, the real and charismatic leader from the island of Negros, Philippines. His legend was instrumental to the independence of the island during the Revolution of the 1890s. The figure of Don Papa is inspired by Papa Isio, though he is not the same person. Rather, Don Papa is the embodiment of the spirit of Sugarlandia.

Finished in XO Calvados casks from the grazed orchards of Normandy in France which have formerly stowed apple brandy for over 6 years.

Long aknowledged as the Caribbean’s premier rum, continuously winning major awards over the past decade, El Dorado 15Y Special Reserve is viewed as a fine, cognac-like rum posessing the most intriguing and complex character in its class. Perfect for long sipping, straight or on the rocks. A classic!

100% black cane, a variety exclusive to the Bologne distillery. This old variety, now forgotten by distillers because of its low yield, is favoured by Bologne for its exceptional aromatic potential. It expresses a "concentrate" of cane. Matured for 12 months in stainless steel vats.

Cihuatan Xaman, hailing from El Paisnal, San Salvador, El Salvador, is a 16-year-old rum with 40% Alc./Vol., aged for 15 years in American Oak ex-Bourbon barrels, then finished in Mayan ceiba barrels for 1 year.

In the heart of every bottle of Cihuatán Xaman lies the Sleeping Woman,Mayan goddess and guardian of the Cihuatán valley.
Legend has it that under the veil of night, the Sleeping Woman would look for the brightest star in the sky. This was Xaman,god of the North Star.

Sao Can 10 Réserve Spécial is an elaborate blend of various casks, including highly aged reserves. Ideal for pure tasting, at room temperature, to appreciate its intensity and smoothness, and to capture its soft, pleasant fragrance, characterised by notes of liquorice and vanilla.

Calvados 15 ans has aged 15 years in oak barrels. The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.