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AIKAN means "marriage" in Arawak, the language of the first inhabitants of Martinique. AIKAN is a meeting between two continents (Europe and America), two climates (continental and tropical), two worlds of spirits (whiskey and rum.)
After distillation in Scotland and three years of ageing, this whiskey continues to mature in the tropical climate of Martinique. An aging of
1 year in Martinique (using freshly emptied “Grand Arôme” rum barrels)
Whiskeys aged in these temperature and humidity conditions are very rare and recognized for their quality. If the angels are particularly greedy (10% evaporation per year, against 2% in a continental climate), they are also very generous. It is recognized that the concentration of aromas and therefore the maturation is about 4 times faster there.
Don Papa Baroko is made on the island of Negros, Philippines. It is distilled from molasses, known locally as “black gold,” which comes from one of the many local mills on the island.
To achieve this version Don Papa Baroko, is added to the blend of rums, local sugar cane and aromas before being cold filtered and bottled at 40 °.
La Fazenda Soledade started producing cachaça in 1977. This Fazenda is run with great dedication by the Bastos Ribeiro brothers, who personally ensure the consistency of the quality of their products.
Cachaça is a drink created in Brazil at the beginning of the XNUMXth century.
This cachaca was aged in barrels of PAU-BRASIL. (Brazilian endemic tree)
A cachaça is unique and unforgettable. Aging in PAU BRASIL barrels results in a full-bodied cachaça that is both elegant and rich.
La Fazenda Soledade started producing cachaça in 1977. This Fazenda is run with great dedication by the Bastos Ribeiro brothers, who personally ensure the consistency of the quality of their products.
Cachaça is a drink created in Brazil at the beginning of the XNUMXth century.
This cachaca has been aged in umburana wood barrels.
This wood reduces the acidity of the cachaça and brings very sweet notes.
La Fazenda Soledade started producing cachaça in 1977. This Fazenda is run with great dedication by the Bastos Ribeiro brothers, who personally ensure the consistency of the quality of their products.
Cachaça is a drink created in Brazil at the beginning of the XNUMXth century.
This Cachaça has rested in stainless steel barrels. Double distilled by hand in copper stills
The heart of the toast is preserved thanks to a process carried out slowly to preserve the original aromas and flavors.
HINOTORI means "Phoenix" in Japanese!
Rising from the ashes is exactly what the Hekinan distillery, located in Aichi and founded in 1949, releasing a limited batch of 5 years of age made from malt and cereals in a still.Aging takes place in used whiskey casks for 5 years to allow the smooth, smooth flavors to develop.
Epicurean traveler, Bruno Mangin distilled his very first whiskey in 1999 at the Rouget de Lisle Brewery and released his first vintage in 2003.
Recently, he acquired a noble Armagnac still dating from 1937, in which BM Signature whiskeys are distilled.
Today, sheltered in their superb cellar, the spirits are refined, for six to more than fifteen years, in barrels that have contained Macvin, Vin Jaune, Vin de Paille or other vintages. Consequently, this very specific aging is the undeniable asset of beers and BM Signature whiskeys.
This bottling is a throwback to the style of some of Arran's early Single Malts, which were mostly aged in Sherry casks.
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