A spiced rum with gourmet notes of vanilla, coconut and ginger, enough to prepare the most daring of cocktails.
Canerock is a Jamaican rum made from several high esters (5 to 10 years old) distilled in pot stills and then in columns at the Clarendon and Long Pond distilleries. Made from a blend of spices that took over 90 attempts to arrive at the perfect recipe, this rum embodies the perfect balance between elegance, deliciousness and power.
Canerock is infused with natural spices such as Madagascar vanilla for its woody, gourmet notes, Caribbean coconut for sweetness and exoticism, and a touch of local ginger for spiciness and herbality. Each of these spices is infused separately so that it can fully express all its aromas. Once all the rums have been blended, they spend several months in Pedro Ximenez sherry casks. This maturing process will give the rum additional complexity and length.