Even today, the oldest members of the island still recount the beautiful story of distant afternoons spent in front of the sea and how, to the rhythm of the rolling waves, they would share with strangers and travellers the story of one of the best rums ever seen. The legend goes that a Spanish merchant stepped off old ship in the mid-19th century at San Pedro Macorís, in the place that was then known as the jewel of the Caribbean.
This solitary figure who, years later, would be widely known as Captain Bennaser, soon enchanted everyone he met during those harsh years of deprivation and slavery. Blessed with a kind and warm manner, he instantly became a much-loved travel companion in convivial evenings among friends. It was during one of these bountiful evenings that he met an old man who was an expert distiller of rum. He let him try this wonderful nectar, and his extremely demanding palate was left captivated.
Captain Bennaser didn’t think twice about asking the generous distiller if he could keep such a prized gem to enjoy during long trade routes. The captain knew that he had in his hands the secret of authentic Dominican rum, and kept it adoringly locked away in an ancient and mysterious reliquary. After a while, the old merchant suddenly disappeared, just as he came, taking with him the secret and precious treasure he had discovered.
Relicario Rum is easily recognizable thanks to its pleasant and complex aromas. It’s a light rum, and a fine example of Dominican rum-making technology:
- The fermentation and distillation of the must, which is made from sucroserich stalks – the same kind used to make sugar with – that are rigorously selected in accordance with sugar-making know-how and tradition. From the fermentation of these sugary stalks we obtain the sugar cane bi-products, which are later distilled in different phases. The production of these distillation phases is rigorously monitored and controlled by proficient distillers – well learned in the art of distilling – who, thanks to their experience, are able to produce fresh, distilled products that will eventually turn into pleasant, aromatic and aged rums, capable of captivating even the most demanding of palates.
Our product, which we include in the RON EXTRA(Superior Quality Rum) category, is defined by the fact that among its formulation, a number of different rums are used: rums aged for over 10 years, base rums – aged for a minimum of 7 years – and other exclusive selections from our cellar, which all contribute to enhancing its flavour and distinctive nuances. The use of small amounts of these exclusive, well-aged products, is only justifiable in the case of the highest quality products, as is the case of this SOLERA EXTRA.
One of the defining features of this product is the third ageing phase, during which the mixture of aged rums is aged, once again (isolation phase) so as to attain a full integration and harmony between the attributes and nuances provided by each one of the aged rums that make up this product.
Each and every one of the ageing phases takes place within our cellars, which are exposed to Caribbean climatic conditions, which are very favourable for the formation of aromatic compounds.