Maison Ferrand Owner and Master Distiller, Alexandre Gabriel works closely with distilleries across the Caribbean and America's crafting rums, they are left to age in warm Caribbean cellars for the initial part of their life. During the secondary process, the rums are exported to Cognac where they undergo a series of age old Cognac making techniques. This centuries old application is known by the French as 'elevage' and the process used is unique to Plantation. Vibrant, full flavoured Caribbean rums, finished with French finesse.
With Xaymaca Special Dry, Plantation revives the quintessential Jamaican-style, 100% pot still rums of the 19th century with an expression of intense flavours that reveal the traditional, legendary "Rum Funk": aromas and flavours of black banana and flambeed pineapple, locally called "Hogo," an Anglicization of the French term "Haut Goat" (high taste). Xaymaca Special Dry is a blend of rums distilled in the old John Dore pot still at Long Pond and the Vendame at Clarendon, it is aged in Jamaica for 1-3 years in Bourbon casks before being shipped to France and aged a further year in Ferrand cognac casks.
Nose: Very complex, slightly smoky and meaty with fruity, herbal and sour notes building up. Next vanilla come forward, almost pastry-like, with cooked banana, bitter orange peel and ripe pineapple.
Palate: Dry, with a more floral and fruitier profile of rose water, soursop, pear, white grape, apricot and sugar-apple. Next some coconut milk, balsam, allspices, bread and nuts emerge.
Finish: Long fruity.