Since its introduction in 2005, true testament to the quality of 10 Cane is its amazingly broad appeal in just 5 short years.
10 Cane is not made from molasses, unlike most rum. It’s made from the juice of fresh-harvested fresh-pressed sugar cane, most similar to rums produced in the French Islands (Rhum Agricole) & Brazil (Cachaca), so very crisp & clean on your palate. It is hand harvested and bundled in groups of ‘10’ sugar ‘cane’ stalks (hence the name), not mass-harvested as some others.
Master Blender Jean Pineau is practiced in the art of Cognac making and applies those standards to the production of 10 Cane. Terroir embraces several key elements when selecting a location for a distillery. Soil, for example, is one of them. Mr. Pineau and his team selected Trinidad for the production of 10 Cane, where the soil is rich from volcanic activity. Volcanic ash can be considered as a time-release capsule, leaving soil rich in nutrients and the surrounding lands agriculturally the richest on earth.
10 Cane’s double-distillation leads to higher purity. And, while it may be classified as white rum, unlike most white rums, it’s aged for 10 months imparting what most rum lovers prefer (especially this one)—nuance. It captures just enough of the French Oak barrel aging to bring gentle hints of flavor and a touch of 10-carat color.
10 Cane has won the hearts of bartenders everywhere as the bottles feature anti-grip-strips—which translates to an anti-wait-time for cocktail delivery at the bar (we like this). Reviewers and Consumers alike agree too, having noted its pedigreed flavor as ’zesty’ ‘floral’ ‘tangy’ ‘blossomy’ ‘citrusy’ ‘vanillay’ ‘creamy’. With so much flavor, 10 Cane works well in cocktails; it makes one of the best Daiquiri’s I’ve ever had.
10 Cane Rum is available at most fine restaurants and retailers nationwide.