Aged in ex-bourbon barrels in their countries of origin, these rums were then transported to the south-west of France, emulating the historic tradition of dynamic aging on ships. Upon arrival in the Cognac region, the blend undergoes double aging in used oak barrels and extensive oxygenation in large, open wooden vats in cellars next to the river L’Antenne, replicating the humid environment of the Naval docks in London, enhancing maturation.