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Distilled in copper pot stills in the year indicated on the label, the rum is aged in ex-Bourbon and ex-Single Malt whiskey barrels for twelve years. After the aging process, the Maestros Roneros carefully craft the blend to achieve the desired structure, body, character, flavors, and aromas. Finally, the rum spends a year in ex-Olorosso sherry casks for a perfect finish.