Our Solera rum is made from the 3 barrels distilled by Saint Lucia Distillers using both pot and column stills, aged in 10-year-old American whisky Barrels. Each rum has its own distinctive flavor and aroma which help define the rum we make.
Our Solera System is made up of 4 White Oak Kentucky Barrels
1 Barrel of 56 Liter Barrel (Called Grace – Named after a Granddaughter of one of the owners)
3 Barrels of 9 Liter
Stage 1
Blend 40 Liters of rum from 3 Barrels in to the Grace Barrel – Age for 3 Months as the American oak Barrel has a Level 3 Char (Alligator Char). Explain what this means) This barrel gives the rum a smooth, rich flavor with lots of hints of Butterscotch, Vanilla, and Brioche all which are Rich and Creamy.
After the Initial 3 Months within which every month we sample it to ensure the right depth of flavor – we then transfer the rum to the first 9-liter American Oak barrel.
Now it may be the same style as Oak but it has a level 4 Char and because it is more compact has a different effect on the flavor, it will reduce the sweetness and richness making it more balanced.
Over the Next 3 months we follow the Solera process:
Grace Barrel to Barrel 1
Barrel 1 to Barrel 2
Barrel 2 to Barrel 3
At this point all barrels are full and left to age for the next 3 months.
Half of barrel 3 is removed and bottled, replenished with barrel 2,
Barrel 2 with barrel 1, Then barrel 1 with Grace Barrel.
Every time we remove for one barrel to the next we always top up the barrel and refill the Grace.
By Refilling the Grace barrel, we stop the rum from becoming too Rich and Creamy
We have finally removed the first 8.5 liters of rum, the final process before reducing the alcohol level of the rum -with reverse osmosis water- to obtain the standard 43%ABV (86 proof) we add back 1 Liter of Grace to the 8.5 liter we extracted from the small barrels
After the Blending of the rum and dilution we are left with a fine SOLERA RUM
Visual: Amber in Colour
Nose: An aroma of toasted Brioche, with hints of, vanilla, caramel, apricot, soft nuances of spices and herbs which give a slight peat and citrus note
On the palate, smooth runs of caramel, buttered toast and hints or Marmalade, and apricot
Follow through: long and lingering with a mouthwatering feel, leaving you in a stasis of wanting a little more
Enjoy neat or with one ice cube.
Cap Maison Aged Solera Rum Punch is created using our unique extra aged Ten-Year-Old rum, distilled by Saint Lucia Distillers using both pot and column stills, blended in house.
Following extensive aging in old Port barrels our premium rum is then aged at Cap Maison using the “Solera” aging system in single 9 litre white oak medium toasted barrels for three months. This process adds finesse and roundness to rum along with aromas of toasted Brioche, with hints of, vanilla, caramel, apricot, soft nuances of spices and herbs which give a slight peat and citrus note.
The rum is then made into our classic rum punch by adding fresh local ingredients, including fresh lime, freshy grated nutmeg and cane sugar. Then aged for a further 3 months in white Kentucky oak barrels, helps develop spices, hints of anise, apricot, orange peel, and a sweetness and acidity balance, creating a unique liqueur.
Great to drink at any time and perfect digestive chilled or with an ice cube.
Perfect pairing with crème Brulée, Souffle, Pineapple desserts. You may also pour it over ice cream.
This a one- of- a- kind rum experience at Cap Maison.
Cap Maison and St. Lucia Distillers have partnered to select an extraordinary rum from the distillery’s aged cask portfolio. This rum was distilled in 2010 using a Coffey Still and aged in an American White Oak Bourbon Cask for 12 years before bottling. The rum is wonderfully complex with rich raisin fruit, honey, with hints of toasty, spicy oak from the barrel. Cap Maison is proud to work with Saint Lucian artisans and offer the finest local rums for the exclusive enjoyment of our guests.
