A Barbados double-sourced rum obtained by six-year storage in bourbon barrels in a tropical climate and one-year storage in France in cognac casks.

Kaniché rum is made in the heart of the Caribbean, in Barbados, using traditional methods of high-quality sugar cane. First, the rum matures for several years in humid and hot climates in oak barrels that previously housed Bourbon, before being exported to France in cask strength. There he is stored a second time at Ferrand's Château de Bonbonnet and this time comes for about a year in former, small cognac barrels.