The Dominican Republic's Finest Sugar Cane.
The finest Dominican Rum starts with the finest Dominican sugar cane. The sugar cane we use for E. León Jimenes Rums are harvested from the Dominican Republic’s Consuelo Region, heralded for its high-quality sugar cane crops.
Fresh Sugar Cane Juice. Never Molasses.
E. León Jimenes Rums start with 100% fresh-pressed sugar cane juice – unlike 90% of rums on the shelf today that use cheaper, processed molasses. Fermentation then begins within 24 hours of harvesting.
4 & 5 Column Continuous Distillation
After fermenting for 18-24 hours (with the help of our custom-adapted yeast strain to produce even more complexity) the fermented sugar cane enters a four-column (for 1903 Rum) and five-column (for 110 Aniversario) continuous still to create the utmost purity. A touch of pot still rum is added for even more depth and character.
Naturally Aged
After distillation, 1903 Rum undergoes a dual aging process for 8 years: 6.5 years in seasoned American white oak bourbon barrels, followed by a 1.5 year finishing in sherry casks.
Similarly, 110 Aniversario rests for 8 years in seasoned American white oak bourbon barrels, and is finished for 2 years in virgin French oak casks.
Natural aging, which American and Single-Malt whiskeys also employ, differs greatly from the “Solera” aging many rums utilize. This method involves a continuous mixing of younger rums with older rums, allowing these rum brands to claim a higher age, despite the majority of the rum being anything but.