When sugar cane is ground it produces a thick, creamy, almost liquid substance, very rich in sugar, and of a beautiful amber colour. This is the molasses, traditionally called 'honey'. This 'honey' is the main raw material, and its unique quality has given Cuban rum the prestige it has always enjoyed. A special yeast will be added to the purified, sterilised and diluted 'honey' to initiate the fermentation process. The fermented honey is now ready for the slow reflective process of evaporation and concentration which will take place in the distillation columns. The distillation process yields eau-de-vie and pure alcohol. The young eau-de-vie then begins its first maturing period in 180 litre barrels, where it remains for at least 18 months. The well-balanced blending of aged eau-de-vie, matured for at least 18 months, with sugar cane alcohol of the highest quality will produce the young rum, which will rest once more in white oak barrels, where it will remain for three years, hence it