Ultimate Beverage Challenge 89 points - Muted black tea, black peppercorn, vanilla and ripe banana comprise the nose. The flavor profile is a more subtle expression of the aromas, with black peppercorn turning to white, and vanilla taking a leading role.
Muted black tea, black peppercorn, vanilla and ripe banana comprise the nose. The flavor profile is a more subtle expression of the aromas, with black peppercorn turning to white, and vanilla taking a leading role. (Apr 2014)
The making of 10 Cane starts with the first pressing of virgin sugar cane. The canes are brought to the distillery between 10am and 3pm to ensure freshness. They are gently pressed to extract the purest, most flavorful juice. Only the first-press cane juice is used , it is slowly fermented for five days at a controlled low-temperature and double-distilled in small batches in French pot stills. The distillate is then blended with a touch of extra old rum before being aged in vintage French oak barrels for the perfect amount of time, 1 year. Through the blending process, 10 Cane obtains it distinctive golden-brown color and creates a round and complex rum.
10 Cane is what rum is meant to be: light and smooth yet flavorful. It is the perfect mixing rum for popular cocktails such as the Mojito, Cuba Libre, Daquiri or a rum Punch. However 10 Cane is also exquisite served straight up, neat or on the rocks.
|10 Cane decided not only to use the very best ingredients available but to make further improvements to a centuries old process: blending pure sugar cane rum with extra old molasses based rums. This unique combination produces a rum retaining the very best of both distillation process: the freshness and the cane aromas from the pure sugar cane juice with the maturity and mouth feel of generous older rums.