Aged in Basil Hayden bourbon, Jamaican rum and VSOP brandy barrels for 18 months. Then rested on Haitian cacao nibs, toasted walnuts, Indian vanilla beans and Vietnamese cinnamon.
Aged in Basil Hayden bourbon, Jamaican rum and VSOP brandy barrels for 18 months. Then rested on Haitian cacao nibs, toasted walnuts, Indian vanilla beans and Vietnamese cinnamon.