Dictador 2Masters Leclerc Briant 1977

Volume: 0.7 litres | Alcohol content: 42%

Special Features:

The collaboration with Leclerc Briant takes this Colombian vintage rum to Champagne for its final stage of maturation. There, it spent a further 36 months in lightly toasted French oak. The two specialists behind this collaboration are Dictador's Master Blender Hernan Parra and Leclerc Briant's oenologist Hervé Jestin.

The rum was distilled from sugarcane honey in 1977. Its Colombian maturation cask bears the reference 616-ExSh. In February 2022, the edition was bottled at 42% in numbered bottles of 0.7 litres each, with a total release of 313 bottles. It comes in a black premium box with gold accents and the fingerprints of the two participating masters.

Tasting Notes:

• Nose: White flowers and Parma violets mingle with apricot jam on the nose. Fresh lemon zest and ground almonds add to the bouquet. Subtle hints of liquorice and cassia bark sit alongside the aroma of warm, buttered crêpes.
• Palate: On the palate, an earthy opening develops into smooth orange cream. Lavender and grilled pineapple join further tropical fruit notes, creating a balanced flavour profile.
• Finish: Fresh mango and papaya meet pink peppercorns in the juicy finish, with their spice providing good length. A hint of vanilla accompanies the final notes.

Distillery/Bottler:

At Dictador, Hernan Parra is responsible for selecting and blending the Colombian rums. His work draws on maturation recipes passed down through three generations of his family. For the 2 Masters range, he entrusts selected vintage rums to cellar masters from other wine and spirits houses. They continue the maturation in their own cellars, bringing a second specialist perspective to the process.

Leclerc Briant was founded in Cumières by Lucien Leclerc in 1872 and moved to Épernay in 1955. The family began practising organic viticulture in the 1950s, followed by its first biodynamic trials in the 1960s. Hervé Jestin works with the Champagne house as an oenologist and biodynamics specialist. Its approach includes extended ageing of the wines in underground cellars and restrained dosage to preserve their individual characteristics.

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