The name Cabezon is from the Spanish for ‘Pig headed/big headed’ and was a nickname our founder picked up whilst living in Barcelona. It only made sense that our desire to create a rum that we truly wanted to drink would have to follow the cabezon way.
Our rum starts its journey in the spiritual home of rum – the Caribbean – and is mellowed for five years. The rum is then transported to the cooler climes of Scotland where we split it into two batches: one to macerate and the other the home of the botanicals.
The batches are rekindled and blended to create a profile that is as fresh as it is familiar and will leave you looking forward to your next glass.