At Isautier, molasses rum is aged for 6 to 14 months in new barrels, toasted according to precise specifications set by Mathieu Cosse, the distillery’s consulting oenologist.

It is then transferred to seasoned casks that have previously held Isautier rum until bottling. Following the same principle as L’Audacieux, part of this cuvée, named L’Aventurier, has been reduced to 58%. Smooth and airy, its aromatic and gustatory profile perfectly embodies the gourmet style of Isautier.