After much sitting around looking at our beautiful barrel racks, we finally cracked one of the older 250L casks. These have come from a 40 year old PX Solera in Jerez, and normally used for finishing premium whisky. This is a very limited bottling and available to you as a special preview of what's to come in the future from our distillery. It really is one of our best Rums ever, we're very proud of it. NOTE: BOTTLED AT 43% ABV. This rum is crafted from virgin Australian sugar cane juice. Grassy, earthy notes with fresh vibrancy perfect for our tropical climate. Maturation for 2 years in 40-year-old Spanish ex-Pedro Ximenez barrels, developing rich flavours reminiscent of a well-steeped Christmas cake. Enjoy the interplay of date and toffee on the palate, with sultana and raisin undertones, ideal for sipping neat, or in your favourite cocktails.See the new Silver Snake for the unaged version and the Spiced Pinapple Silver for a delicious botanical Rum. +-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-What is Agricole?Agricole Rum delivers vibrant floral, grassy, and earthy notes, made from fresh local Australian sugar cane juice—never syrups or molasses. Fermented within hours of harvest, distilled after 48 hours, our silver rums are rested for a month in stainless steel, this un-aged Rhum offers a pure, refreshing flavour. Ideal for tropical cocktails like the Ti’ Punch or Mojito, it’s part of the Snake series, paving the way for future Brown Snake releases, aged in 40 Year Old Pedro Ximénez and Olorosso barrels. Pedro Ximénez is the name of a white Spanish wine grape variety grown in several Spanish wine regions but most notably in the denominación de origen of Montilla-Moriles. Here it is used to produce a varietal wine, an intensely sweet, dark, dessert sherry. Our Barrels are sourced by us from one of th eoldest Bodegas in Jerez. Oloroso is a variety of fortified wine made in Jerez and Montilla-Moriles and produced by oxidative aging. It is normally darker than Amontillado. Oloroso is usually dark and nutty. Unlike the fino and Amontillado sherries, in oloroso the flor yeast is suppressed by fortification at an earlier stage. +-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-
