AMAZONA

The Sweet Rum from Mallorca

The traditional Mallorcan rum featuring a bold 53% alcohol volume.

Production: The result of a slow maceration of fruits and spices, skillfully blended with caramelized sugar and rum, creating a sweet rum with a unique and intense flavor.

Tradition: This liqueur was born in the 19th century from the trade exchanges between Cuba, the Dominican Republic, Puerto Rico, and Mallorca. Its elaboration is based on a long maceration process of fruits typical of the island of Mallorca with sugarcane alcohol.

It is the essential base of Mallorca’s traditional café rebentat and is a must in every bar on the island

There are various theories about the origin of this tradition. One suggests that Spanish colonial officers in Cuba gave coffee with rum to workers to help them perform better and endure the tropical heat. Another, more widely accepted theory, states that during the colonial wars Spaniards drank coffee with rum or brandy to gather courage in battle (in Old Spanish, corajillo).

Serving Suggestions: Enjoy on its own or with coffee (rebentat).