Dutch Caribbean

Rom Rincon is seasoned according to classic Caribbean tradition. The spice they use is 'Yerba di Holé', a Bonairean wild basil used in Bonairean traditional cuisine.

The Master Distiller of The Cadushy Distillery, Eric Gietman, selected a few casks of rum to create a Private Reserve of Rom Rincon. Aged with extra care in small barrels, these rums evolve where you taste the most delicate notes.

This barrel-aged Caribbean rum is an infusion of sweet orange and sun-dried coconut, making it the perfect base rum for the famous Aruba Ariba cocktail.