Australia has been cultivating sugarcane eau-de-vie for over a century and a half, attaining recognition for its rum-making prowess globally. Plantation Australia 2007's distinguished aromatic complexity is owed to two kinds of rare yeasts employed in its distillation process: Schizosaccharomyces pombe, used 12 days during fermentation, and Saccharomyces cerevisiae, which follows for a further three days. The rum was initially aged for 13 years in ex-bourbon barrels at the Beenleigh Artisan Distillery before being transferred to Maison Ferrand French oak casks in France's Charente region for an additional year. This dual maturation technique showcases the renowned expressivity and complexity of this 14-year-old rum, solemnly embodying the proud heritage of Australia's terroir and expert makers at Beenleigh Artisan Distillery. Tasting notes: nose of stone fruits and vanilla, the palate of cooked fruits and cacao