Conde de Cuba 11 Year Old Rum

Product Description

In the 16th century, Cuba was considered the world’s sugar reserve. It was in the ninth century when the Rum became a very popular quality drink. Then distilleries and brands arose. Ron Conde de Cuba is distilled, aged and bottled in Amancio Rodriguez, a small town in the province of Las Tunas with just 2,000 inhabitants. Located in eastern Cuba, in a land whose climate is ideal for the cultivation of indigenous sugarcane ‘Medialuna’. The entire integral system is located in the plantation, including the sugar factory to obtain honey, the distillery, the Ron Sevilla factory and the winery. This whole process is reflected in the different labels, making a very special range of products. ‘The distillery’ Sevilla, annexed to the Amancio Rodríguez Sugar Company, is a paradise where different types of alcohols are made and from them the Cuban rum is born, which walks its fame through the world market. The plantation is located on the banks of the Seville river, one of the most important rivers in the country. Seville, port city of Spain, linked to Cuba since the time of the Colony.

Rich mahogany in colour. A balanced bouquet with clear notes of sugar cane, vanilla and caramel. The palate is fruity, rich caramel and sweet fruits think orange segments and dried cherry dusted with cocoa. Flavours of coffee, chocolate, toffee, walnut and vanilla are in perfect balance with the finish which is harmonious, soft, warm and lasting.

Grower: Ron Sevilla
Style: Smooth and Savoury
Country: Cuba
Appellation: Las Tunas
Spirit Type : Rum
Closure: CORK
Alcohol: 38% ABV
Case Size: Single
Bottle Size: 70cl

Signature Cocktail – Old Cuban
Preparation Time: 00.03 mins (approx.)
Number of Servings: 1

INGREDIENTS

40g Caster Sugar
½ Fresh Lime Juice
70ml Conde de Cuba 11 Year Old Rum
1 sprig of fresh mint, leaves picked
Angostura Bitters
Moet & Chandon Brut NV

METHOD

1. Chill the cocktail glass in the freezer.
2. Meanwhile, heat the sugar and 25ml of water in a small pan until the sugar dissolves to a syrupy consistency, swirling the pan occasionally.
3. Add the sugar syrup, lime juice and rum to a cocktail shaker.
4. Lightly bash the mint leaves in a pestle and mortar, then add to the mixture with a couple of dashes of Angostura bitters and the ice cubes.
5. Pop the lid on and give it a good shake, then sieve into the chilled glass.
6. Top up with Champagne.