Emperor Sherry Finish is a 100% Mauritian rum, made from a blend of the island's finest traditional and agricultural rums. With rums sourced from the oldest warehouses in Mauritius, it offers an elegant and refined experience. The rum is distilled in column and Charentais stills and aged in French, American oak and sherry casks.

Emperor Royal Spiced is a spiced variant of Emperor Heritage Rum, with carefully selected flavours of cardamom, cinnamon and star anise. Carefully selected spices are macerated in molasses and pure cane alcohol in the cellars of St Michel de Fronsac in Bordeaux, France, before being blended with Emperor Heritage rum.

Emperor Jubilee Rum is a blend of traditional rums distilled from fresh, pure sugar cane juice and molasses. The result of a rigorous selection of distilled and aged batches, it is presented in 400-litre casks that previously contained very old cognacs aged in a damp cellar. This complex rum has notes of stewed tropical fruit mixed with Bourbon vanilla.

Emperor London Bridge was aged for 12 months in old Sauternes barrels from Château Clos Haut-Peraguey - Grand Cru Classé 1855. The wine is smooth and complex, with a powerful, unctuous bouquet that hints at its mellowness. The toasty, slightly toasted notes are inherited from the oak casks and contribute to the elegance of this limited, numbered edition.

Private Collection is a prestige Mauritian rum blended and aged in one of the world's most famous and elegant casks, the Château Pape Clément, Grand Cru Classé, in Bordeaux. The result is a unique, extraordinarily rich, exceptionally smooth rum, complemented by warm, spicy notes. The rum is first aged for 5 to 12 years in French and American oak barrels. The liquid is then matured in Château Pape Clément oak casks. Only 15,000 bottles of this expertly crafted limited edition are available, offering rum lovers an exceptional tasting experience.

The bottle of the Deep Blue London Bridge edition was placed in an underwater cellar 60 metres deep for 9 months off the island of Ouessant in Brittany.

The rum was then aged underwater in almost total darkness, at a constant temperature (11-13°C all year round) with maximum humidity, without oxygen and at a pressure of 6 bars (six times atmospheric pressure).

Rums aged underwater differ from their cellar-aged counterparts in that they have their own remarkable sensory and organoleptic characteristics: more aroma, fruity freshness, balance, roundness, less acidity and better preservation of certain properties.

This method of ageing gives the Emperor Rum brand an additional asset to distinguish its production in a unique and exclusive way.

The bottle itself, covered in marine concretions, becomes particularly recognisable and helps to tell a fascinating and poignant story, that of the meeting of rum and sea.

Before being immersed in the sea, the product is aged for 12 months in old Sauternes barrels from Château Clos Haut-Peraguey - Grand Cru Classé 1855, whose powerful, unctuous aromas hint at the wine's mellowness. The toasty, slightly toasted notes are inherited from the oak casks and contribute to the elegance of this edition.

The bottle of the Deep Blue Jubilee edition was placed in an underwater cellar 60 metres deep for 9 months off the island of Ouessant in Brittany.

The rum was then aged underwater in near total darkness, at a constant temperature (11-13°C all year round) with maximum humidity, without oxygen and at a pressure of 6 bars (six times atmospheric pressure).

Rums aged underwater differ from their cellar-aged counterparts in that they have their own remarkable sensory and organoleptic characteristics: more aroma, fruity freshness, balance, roundness, less acidity and better preservation of certain properties.

This method of ageing gives the Emperor Rum brand an additional asset to distinguish its production in a unique and exclusive way.

The bottle itself, covered in marine concretions, becomes particularly recognisable and helps to tell a fascinating and poignant story, that of the meeting of rum and sea.

Before being immersed in the sea, the product is finished for 10 months in very old 400-litre casks, which previously contained very old cognacs aged in a damp cellar. This complex rum has notes of stewed tropical fruit mixed with Bourbon vanilla.