Canerock Spice Rum Santa Maria Valley To say this is a

To say this is a masterpiece is barely doing it justice

The bottling for the home market in Japan is made with malt whisky and molasses spirit

The piñas of the sotol are placed in a volcanic rock-lined pit where they roast for 3-4 days

There are baking spice and black pepper flavors throughout the mid-palate and while the structure is dense and tightly wound

buttery character with a fresh and lively vibrancy

Canerock Spice Rum Santa Maria Valley To say this is aCanerock Jamaican Spiced Rum starts with a blend of pot and column still rums from two Jamaican distilleries: Clarendon and Long Pond. Once the blend has been fully infused with 100% natural ingredients, including Madagascar vanilla pods, Jamaican ginger, and coconut from around the Caribbean, part of the blend is set aside to finish in ex Pedro Ximnez sherry casks, lending even more natural richness and notes of raisin and cocoa. Bottled at 40% abv.