The rum is aged in a combination of new un-charred American oak and used American Whisky barrels, and then blended with older rums for consistency and carbon filtered to create a light and complex rum.
The Gran Anejo is an interesting color, very light for a dark rum, with a golden hue, almost the color of a blended Scotch like Chivas or Johnnie Walker.
In fact, Cooking Light magazine named his spiced rum as one of the best artisan products in their 2012 taste awards and The Caribbean Journal awarded Siesta Key toe title of Best Spiced Rum of the Year.