Arehucas Pedro Ximénez Sherry Cask Finish

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The "Pedro Ximénez Sherry Cask Finish" was produced in Gran Canaria at the Arehucas distillery. It was distilled in 2002 from Sugar cane juice with a Column Still and then aged for 20 years 6mo. The rum has an ABV of 45%. This is a limited release and there are only 1500 bottles. 9 community members rated this rum with an average of 8.0/10. The rum smells like Fruity, Spicy and Woody, and on the palate there is Cinnamon, Spicy and Apricot.

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    How does this rum taste?

    Aroma

    Fruity Spicy Woody Vanilla

    Taste

    Cinnamon Spicy Apricot Raisin

    How is this rum rated?

    8.0/10 9 reviews

    Overall a great Spanish rum that’s making me change my mind a little about Spanish rum, at least about this distillery. They can produce great stuff if they really want. It’s aromatic, intense and complex with an opulent and deep character. I tasted this at the Stockholm Beer & Spirits Fair 2023 at the Swedish importer’s, Daniel di Zasso (pictured), stand. I believe this is one of Arehucas first Single Cask rums together with the Cask Strength from the same year. The distillate is from 2002 and have been aged for 19 years in four American white oak barrels whereafter it has been finished for 18 months in former Pedro Ximénez casks before bottled in 1500 bottles. It’s non-filtered and unsweetened at ABV 45%.

    Pas mauvais, mais la cannelle prend trop le dessus à mon goût.

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    Details about this rum

    Distillery
    RumX ID
    RX13581
    ABV
    45%
    Category
    Column Still Rum
    Vintage
    2002
    Bottled
    2021
    Made from
    Sugar cane juice
    Distillation
    Column Still
    Age
    20 years 6mo
    No. of bottles
    1,500
    Bottle volume
    70cl
    Price range
    <250€
    Type of spirit
    Rum
    Arehucas 2002 &nbsp; 20yr &nbsp; 45% Pedro Ximénez Sherry Cask Finish

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    About the Arehucas distillery

    The Arehucas distillery is located in Gran Canaria. Rums from Arehucas have been reviewed 248 times with an average of 7.0/10.

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