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Mackmyra Ambassadör Peated
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The molasses was fermented for three days and then distilled in pot still and column still. The rum was initially stored for four years on bourbon barrels in the Caribbean. The rum was then shipped to Cognac in France where it was stored for a year on French oak barrels in Cognac Ferrand's basement. This rum has since been stored a third time in barrels from Swedish whisky producer Mackmyra. Taste notes according to Systembolaget: Complex, spicy nose with clear cask character, hints of dried fruit, muscovado sugar, pecans, cinnamon, almond pulp and orange.
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