Rum Bar Silver is an assembly of the marks WPEL, WPL and WPE. Fermentation for WPEL rums lasts about 30 hours in closed steel vats with selected yeasts and reaches a level of esters between 30 and 59 gr / hlap; the fermentation of the WPL M12 mark has a level of esters that varies between 60 and 119 gr / hlap; the fermentation takes place in closed steel vats starting from a part of selected yeasts and from an isolated and reproduced indigenous yeast strain, also in this case the duration is around 30 hours. The WPE mark, a characterizing element, is instead a high esters that comes from a spontaneous fermentation of 2/3 weeks in open wooden vats and reaches a level of esters between 600 and 800 gr / hlap. The distillation takes place in the Forsyths double retort copper still in a steam current with a capacity of 18000 liters. A distillation cycle lasts about 5/6 hours and produces about 6000 liters per day. Rum Bar Silver, once assembled, is lowered to 40% with a total of congeners around 452 gr / hlap without the addition of sugar or other additives.