About the Distillery
In 1869 two brothers from Bordeaux, Ernest and Maurice Lasserre, decided to create their own brand of rum: “MOKO”. The brothers emphasized quality and tradition when selecting rums imported from Martinique and Jamaica for MOKO. They perfected techniques of distillation and aging to produce a superior, more satisfying drinking experience. Their rums quickly enjoyed great success, collecting numerous awards and medals. However, in the 1960s production and distribution ceased. In 2017, the brand was reborn thanks to Maison Peyrat. Philippe Peyrat and his sons, Clémence and Edouard—the direct descendants of Ernest Lasserre- used their long experience in wines and spirits to resurrect MOKO, updating the methods used by their forebears in the creation of great rum. For MOKO’s vintage Panamanian rums, they partner with the Las Cabras distillery in Herrera province, whose operations are under the experienced eye of the famous Master Blender Don Pancho. After distillation, the Moko rums are aged on-site in Panama in hand selected Bourbon casks to develop a complex, lightly smoky profile. After the initial aging, the rums are brought to Charente, France for further maturation in Maison Peyrat Cognac casks, where they can age from 8, 15 and up to 20 years, developing a stunning complexity.

About Moko Arum
A sweet note on the nose deliciosly enchanced by a sublte bouquet of tropical fruits, grapefruit and a touch of yuzu. Pleasant freshness on the palate and a spicy aftertaste.
Category: Spiced Rum
Area of Production: Trinidad and Tobago, Jamaica Ingredients: Sugar Cane, yuzu, grapefruit
Alcohol Content: 40%
Distillation: distilled and infused with macerated grapefruit and yuzy
Ageing: ex Boubron barrels aged in Trinidad Filtration: non-chill filtered