Description: Distilled in the three stars of the Caribbean and blended by the Cognac Ferrand Cellar Master at the Chateau de Bonbonnet Plantation Three Stars Silver Rum is a skillful blend of the best the Caribbean has to offer from Barbados, Jamaica and Trinidad. Each Island has a distinct rum style developed over centuries and brings its own special character to Plantation Three Stars Silver Rum: matured Trinidad rum imparts its classic elegance, Barbados delivers sophistication with a balanced mouth of feel and Jamaica conveys its unmistakeable structure and rustic edge. Tasting Notes: Keenly vibrant and well-balanced, Plantation Three Stars displays the finesse and style of Trinidad and Barbados well integrated with the character and fuller flavors of Jamaica. On the nose it has delicate notes of tropical fruits interwined with brown sugar and ripe banana. On the palate it displays subtle spices and floral notes with a finish of sugar cane and vanilla. The Three Stars of the Caribbean Barbados Island: 13Â° 00′ N, 59Â° 30′ W Their pot stills instills depth of flavour and a wide aromatic range to the blend while column stills bring lighter notes and consistency. Good rums from Barbados are well rounded and show perfect balance between richness and elegance with subtle sugar cane and sweet tropical fruit notes and light banana type aroma. Jamaica Island: 18Â° 15′ N, 77Â° 30′ W Rum is fundamental to Jamaican culture: even non-drinkers will have a bottle at home, to offer a sip to guests or to use as a little “medicine” for what ails them. Jamaican rums are the fullest of flavor, with much character and individuality. They present all the aromas of Jamaica: molasses, banana and tropical fruits. The highly aromatic Jamaican style – having a heavy, backbone, with no compromise – has always been envied… Trinidad Island: 10Â° 30′ N, 61Â°, 15′ W The distillers here use mainly column stills to produce the lighter bodied and stylish Trinidadian style rum. Despite the fact that Trinidad is the home of bitters, the rum has finesse and elegance. It shows delicate notes of citrus and gentle spices with a touch of vanilla that comes from the oak barrels it is aged in. At the Heart of it, the history of rum is the history of sugar. The main part of the production is sugar and rum it turns out, is just a bonus made from a residual product of sugar production. What a wonderful bonus it is! For more than 400 years in the Cognac region, the goal of a great cellar master is to understand each component and use it to create a blend that is far superior than each one separately. Armed with our ancestral know-how and with this purpose in mind, the Ferrand team and I have created this Plantation rum that we call “Plantation Three Stars” in honor of the three historical rum producing islands of the Caribbean. We hope you enjoy it. Alexandre Gabriel. 1730: Navel ships are sold rum at discounted prices and the British Navy adopts a daily ration of a half-pint of 160 proof rum for each sailor. They mix it with water and call it ‘grog.’ The sailors bring home a rum bottle to testify that they have crossed the ocean. Rum now reaches Great Britain where it takes the place of the gin in punch recipes. The rum is diluted to smooth the harshness of the spirit and spices are added to make up for some aromas. The rums from Jamaica and Barbados are heavily recommended for punch recipes. Everything started with a grass, commonly named sugar cane that was originally grown in New Guinea. This ‘magical’ plant was found to give something similar to honey, without the help of bees. During the 17th century, the sugar cane started to spread all around the world, accompanying the conquests of the Arabs. Its influence stretched from Cyprus, to Portugal then from the Canary to the Azore Islands. Initially used mostly as a curative, its importance was growing and sugar was becoming more a sign of social standing. Barbados, 1637: Taking advantage o the colonization of Barbados b…, Manufacturer: Bottled by: C. Ferrand, 16130 Ars, France.