This rum vieux is called by the technical term 'empyreumatique', which indicates the aromas of intense roasting, and is produced from an assembly of rums aged for about 8 years in ex-bourbon and ex-cognac barrels. The result is a rum whose nose expresses hints of roasted coffee, cocoa, mocha and molasses. The palate is drier than the classic agricultural, and has notes of spices, leather and hazelnut, with a smoky and persistent finish.