4x50 R.N.P.

The majority of the spirit is made from molasses from Mauritius, along with water from a secret Alpine source, which is fermented using four different yeasts. It's then distilled twice, with the first distillation lasting 12 days, and the second distillation is monitored very closely indeed. After that, it's blended in large wooden casks from Pichon-Longueville for two months, then aged in smaller casks made from Ysper oak, and then brought back together in the Pichon-Longueville casks and blended with rums from Jamaica, Guyana, Venezuela, Nicaragua, and Guatemala.