The name "Motu" derives from the Polynesian word for "Island", and its taste profile highlights the sweet, rich aromas that are reminiscent of the South Pacific. Only the finest raw sugar cane molasses grown locally on the Polynesian Islands is used in the distillation of this unique rum. Yeast and hot water are added to the fermented molasses and then heated to extremely high temperatures. The resulting raw rum is then brought to Motu's distillery on Treasure Island, where it is rested in the same manner as fine Cognac, in Limousine casks of French Oak, until it has taken on the rich aromas of the barrel. Aging eliminates the unpleasant aftertaste typical of unaged spirits, replacing it with mellow notes of oak. Only after the rum has met with the approval of the Master Distiller is it meticulously bottled by hand in a bottle that's reminiscent of its Polynesian heritage.
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