Spirits | Carribean | Navet 1804 | Sirop Vieilli

Sirop Vieilli

NOTES

PRODUCTION METHOD: Finished Sirop de Canne is added to new American oak barrels and allowed to rest a minimum of two years. The climate of Haiti, with large temperature swings allows for much barrel interaction over a relatively short period of time. The finished spirit makes for a wonderful neat dram, and stands up beautifully in stirred cocktails.