270 bottles a year are only evidence of a slow maturation and blending process in Quercus oak barrels previously used in the production of whiskies, Armagnacs, Tawny Ports, Malvasias, Sherrys or the local white iwne Albillos Criollos.
A maximum of 400 bottles per year are obtained from the passage of our best rums through such particular barrels. Like some of the more aged varieties of Ron Aldea, XO is a rum with broad similarities to the most aged brandies. However, the maturation process and blending of this liquid give it distinctive notes reminding of whiskies and sweet wines, which make it evolve through unsuspected flavours from the first sip to the last.