Rum Charleston from the 1960/70. In 1755 Marie Brizard began to produce an anisette which quickly became famous, then released a rum which was also a great success: Charleston rum. The recipe for the blend will change over the course of its history and this initially very famous rum will finally end up becoming a simple rum for pastry and biscuits (very aromatic thanks to the addition of some 20% of "great aroma Galion" from Martinique or rum from Jamaica).
