The Accord was the first time we experimented with cask aging rum. We took a whisky cask from Speyside, right in the heart of Scottish whisky country and aged our award-winning Ron Cabezon for a year. The result is a smooth sipper, bursting with a deep, long-lasting flavour. Just to note, we stripped out the Madagascan Vanilla to make sure this was as rich and as big as you hope it would be.
We have just stuck on batch 3 as the first batch sold out pretty quickly and the remaining stock has been snapped up by Aberdeen based restaurant, Amuse by Kevin Dalgleish as their house pour for rum.
Keep an eye for further cask aged releases and if you have something you want us to try, get in touch.