The story of Embargo … To fully understand their rum strategy, it must be remembered that there are two great schools in this business: agricultural rums and light rums. Most agricultural rums are produced in the French West Indies. These are distillates of sugar cane juice. They have great aromatic power but some can be heavy. Light rums (rones ligeros) are developed in Cuba in the nineteenth century. To produce them, the cane juice is not distilled but the molasses which is the viscous and incristallizable residue of the manufacture of sugar. The water thus obtained (‘aguardiente’) is separated into two lots. The first is aged in oak barrels. The second is re-distilled to obtain the purest alcohol possible: the ‘superfino’. The two batches are then assembled and then filtered on activated charcoal. The rum resulting from this process is less aromatic but more digestible than agricultural rum. Arrived in Cuba with a strong a priori for agricultural rums, Alexandre discovers the high quality of light rums which he becomes the ambassador. The success of Cuban rum is impressive. Even France, cradle of French agricultural rums who are also much less taxed than their foreign competitors, eventually give in to the charm of Cuban rum. But if these light rums are very pleasant to drink, they lack the incomparable bouquet of agricultural rums. How to reconcile the two schools? By marrying them … Embargo was born.
The aroma combines the youthful temperament of Blanco Rum with the harmony and softness of Añejo Rum. Fruity notes dominate, closely followed by sweet notes. The embargo Añejo Blanco Rum is aromatic and surprisingly complex, but is accessible and versatile. Aromatic, fresh sugar cane, ripe banana flavor and the latter’s rich brown sugar flavor have a different charm. The finish is smooth with mild oaky notes.