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The juice of sugar cane is processed to molasses in the heart of Cuba and then distilled and aged in oak barrels in Switzerland for exactly one year to get the golden hue and smooth taste. Drink it neat or try one or two of our favourite ways: As in Martinique with a shot of sugar cane syrup and a generous sliver of lemon peel. Or as in Bermuda topped with ginger beer and a slice of lime. Cheers!
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