In 1654, the young Henry Morgan left his native Wales for the West Indies, never to return.
Thanks to his great leadership skills, he was quickly appointed captain and rose to fame as a legal pirate or buccaneer defending the interests of England and scouring the Caribbean seas.His remarkable exploits on the high seas earned him the title of knight and from 1680, Sir Henry Morgan was a plantation owner and governor of Jamaica.
He lived there until his death in 1688. Sugar cane was already used to produce alcoholic beverages during the Egyptian Empire, but it wasn't until the 16th century that farmers and workers on Caribbean sugar plantations began to produce the drink with ancient origins. They use molasses, a dark and thick product derived from the process of making cane sugar, to distill it to obtain a spirit with a strong and pronounced taste. A rum in its raw state. With the increase in the number of plantations, rum production is becoming an increasingly widespread practice.
Each plantation in Jamaica and Latin America produced its own rum, but all of these drinks had one thing in common: their strong and extremely strong taste. So, to sweeten the blow, distillers are starting to develop their own recipe for herbs, spices and fruits. Like Captain Henry Morgan, the rum that bears his name reaches maturity in the Caribbean.
The rum distilled three times undergoes aging in bourbon barrels made of charred white oak wood. Charred barrels play a fundamental role in the evolution of the aroma of rum since they imprint their vanillin and tannin flavors, and contribute to the caramelization of sugars. These barrels also help soften the spirit and create the rich, golden color that characterizes rum Captain Morgan Spiced.