Classified as "light rum", the new version is produced from alcohol obtained from sugar cane in Fiji. It is distilled in a system of continuous distillation columns, before being mixed with water from volcanic substrates, which has been purified in reverse osmosis systems. It is aged in American oak barrels. During the production process, extracts of exotic plants and fruits native to the island are added to give notes of spices, vanilla and citrus.

Tasting Notes: Spiced Rum Marama Fiji is equipped with a sublime amber color with golden highlights. It has a woody and slightly sweet nose. Offers exquisite vanilla, coconut and cotton candy. A slight spicy tendency on the palate, due to the lemon and ginger aromas.

It's a hot and powerful rum with a long finish. Everything is fresh and harmonious.