We start by aging a traditional, Caribbean rum, made from natural sugar cane for 5 years.
The process then involves splitting the initial distillation into two individual batches, these then go through their own unique processes, including fruit maceration over a period of weeks, and the inclusion of Arabian cubebs to add a slight smokiness to the flavour, as well as West African Kola nut. This adds a hint of spiciness which works well with Cola based mixers.
The final ingredients include local honey from an Aberdeenshire farm, Madagascan vanilla and a ‘secret’ blend of spices and botanicals, that give Ron Cabezon its unique uncompromising flavour. The two separate batches are finally brought back together (the macerations and the botanicals), to produce a blend that we feel sure you will find well rounded and moreish.
We feel the name is very fitting, as “Cabezon” means “pig-headed” (wilfully uncompromising), we have literally gone to the ends of the earth to create a unique flavour like no other.