Due to the consistently high temperatures in the Caribbean, the rum matures approximately three times faster than in Europe, for instance.
Before the Coruba Vintage PX found its way to Basel it was matured and distilled in oak barrels in Jamaica for 18 whole years. For its completion, this Coruba rum matured in sherry barrels from the house of Gonzalez Byass for an additional 18 months. The result is a strong rum with a light fruity aroma and aromatic wood notes. The Coruba Vintage 2000 Pedro Ximenez is part of the limited Millennium edition.