- per page
$85.99
Rum is made from sugarcane juice or molasses. All rums are distilled clear, while heavy or dark rums are made in traditional pot stills with a slow fermentation of up to 12 days. Lighter Read More...
rums ferment only 24 hours and are produced with modern continuous stills.
The Caribbean is the stronghold of world Rum production, along with the Demerara River in Guyana (South America). Virtually every region produces its own distinct style of Rum.
Rums from the former Spanish American colonies (Cuba, Panama, Venezuela, Puerto Rico, the richer of all Dominican Republic) have commonly a light, crisp, clean taste.
Former English colonies share a tradition for darker, sweeter, richer Rums, with a pronounced molasses flavour. Examples include Rums from Barbados (the home of the Mount Gay Distillery, dating from 1663, probably the oldest operating Rum producer in the world), Fiji, Bermuda, Belize, the Demerara region of Guyana in South America (that can yields long-aged Rums), Trinidad and Jamaica (the most aromatic, fruity styles, extensively used for blending).
Former French colonies (Haiti, Guadeloupe, Martinique) are distinguished by their double-distilled oak-aged (for three or more years) Rums from sugar cane (more expensive than molasses) - The flavours are sweeter, lusher, and the spirit character softer and more rounded.
TASTING NOTES:
Beautifully balanced giving soft ripe fruit and acacia honey on the nose. The palate delivers ripe fruit, treacle and light wood with a clean and lingering finish.
The Caribbean is the stronghold of world Rum production, along with the Demerara River in Guyana (South America). Virtually every region produces its own distinct style of Rum.
Rums from the former Spanish American colonies (Cuba, Panama, Venezuela, Puerto Rico, the richer of all Dominican Republic) have commonly a light, crisp, clean taste.
Former English colonies share a tradition for darker, sweeter, richer Rums, with a pronounced molasses flavour. Examples include Rums from Barbados (the home of the Mount Gay Distillery, dating from 1663, probably the oldest operating Rum producer in the world), Fiji, Bermuda, Belize, the Demerara region of Guyana in South America (that can yields long-aged Rums), Trinidad and Jamaica (the most aromatic, fruity styles, extensively used for blending).
Former French colonies (Haiti, Guadeloupe, Martinique) are distinguished by their double-distilled oak-aged (for three or more years) Rums from sugar cane (more expensive than molasses) - The flavours are sweeter, lusher, and the spirit character softer and more rounded.
TASTING NOTES:
Beautifully balanced giving soft ripe fruit and acacia honey on the nose. The palate delivers ripe fruit, treacle and light wood with a clean and lingering finish.
$121.99
Rum is made from sugarcane juice or molasses. All rums are distilled clear, while heavy or dark rums are made in traditional pot stills with a slow fermentation of up to 12 days. Lighter Read More...
rums ferment only 24 hours and are produced with modern continuous stills.
The Caribbean is the stronghold of world Rum production, along with the Demerara River in Guyana (South America). Virtually every region produces its own distinct style of Rum.
Rums from the former Spanish American colonies (Cuba, Panama, Venezuela, Puerto Rico, the richer of all Dominican Republic) have commonly a light, crisp, clean taste.
Former English colonies share a tradition for darker, sweeter, richer Rums, with a pronounced molasses flavour. Examples include Rums from Barbados (the home of the Mount Gay Distillery, dating from 1663, probably the oldest operating Rum producer in the world), Fiji, Bermuda, Belize, the Demerara region of Guyana in South America (that can yields long-aged Rums), Trinidad and Jamaica (the most aromatic, fruity styles, extensively used for blending).
Former French colonies (Haiti, Guadeloupe, Martinique) are distinguished by their double-distilled oak-aged (for three or more years) Rums from sugar cane (more expensive than molasses) - The flavours are sweeter, lusher, and the spirit character softer and more rounded.
TASTING NOTES
A complex agricole character Rum layered with cinnamon, coffee cream, brittle toffee, wood and exotic fruit. The dry wooded palate develops into a spicy finale.
The Caribbean is the stronghold of world Rum production, along with the Demerara River in Guyana (South America). Virtually every region produces its own distinct style of Rum.
Rums from the former Spanish American colonies (Cuba, Panama, Venezuela, Puerto Rico, the richer of all Dominican Republic) have commonly a light, crisp, clean taste.
Former English colonies share a tradition for darker, sweeter, richer Rums, with a pronounced molasses flavour. Examples include Rums from Barbados (the home of the Mount Gay Distillery, dating from 1663, probably the oldest operating Rum producer in the world), Fiji, Bermuda, Belize, the Demerara region of Guyana in South America (that can yields long-aged Rums), Trinidad and Jamaica (the most aromatic, fruity styles, extensively used for blending).
Former French colonies (Haiti, Guadeloupe, Martinique) are distinguished by their double-distilled oak-aged (for three or more years) Rums from sugar cane (more expensive than molasses) - The flavours are sweeter, lusher, and the spirit character softer and more rounded.
TASTING NOTES
A complex agricole character Rum layered with cinnamon, coffee cream, brittle toffee, wood and exotic fruit. The dry wooded palate develops into a spicy finale.
$84.99
Rum is made from sugarcane juice or molasses. All rums are distilled clear, while heavy or dark rums are made in traditional pot stills with a slow fermentation of up to 12 days. Lighter Read More...
rums ferment only 24 hours and are produced with modern continuous stills.
The Caribbean is the stronghold of world Rum production, along with the Demerara River in Guyana (South America). Virtually every region produces its own distinct style of Rum.
Rums from the former Spanish American colonies (Cuba, Panama, Venezuela, Puerto Rico, the richer of all Dominican Republic) have commonly a light, crisp, clean taste.
Former English colonies share a tradition for darker, sweeter, richer Rums, with a pronounced molasses flavour. Examples include Rums from Barbados (the home of the Mount Gay Distillery, dating from 1663, probably the oldest operating Rum producer in the world), Fiji, Bermuda, Belize, the Demerara region of Guyana in South America (that can yields long-aged Rums), Trinidad and Jamaica (the most aromatic, fruity styles, extensively used for blending).
Former French colonies (Haiti, Guadeloupe, Martinique) are distinguished by their double-distilled oak-aged (for three or more years) Rums from sugar cane (more expensive than molasses) - The flavours are sweeter, lusher, and the spirit character softer and more rounded.
TASTING NOTES
Stylish golden Rum delivering fruit and wood spice aromas. Generous, well-structured discrete wood and menthol palate with a long and rewarding finish.
The Caribbean is the stronghold of world Rum production, along with the Demerara River in Guyana (South America). Virtually every region produces its own distinct style of Rum.
Rums from the former Spanish American colonies (Cuba, Panama, Venezuela, Puerto Rico, the richer of all Dominican Republic) have commonly a light, crisp, clean taste.
Former English colonies share a tradition for darker, sweeter, richer Rums, with a pronounced molasses flavour. Examples include Rums from Barbados (the home of the Mount Gay Distillery, dating from 1663, probably the oldest operating Rum producer in the world), Fiji, Bermuda, Belize, the Demerara region of Guyana in South America (that can yields long-aged Rums), Trinidad and Jamaica (the most aromatic, fruity styles, extensively used for blending).
Former French colonies (Haiti, Guadeloupe, Martinique) are distinguished by their double-distilled oak-aged (for three or more years) Rums from sugar cane (more expensive than molasses) - The flavours are sweeter, lusher, and the spirit character softer and more rounded.
TASTING NOTES
Stylish golden Rum delivering fruit and wood spice aromas. Generous, well-structured discrete wood and menthol palate with a long and rewarding finish.
$49.99
The full name is Brugal 1888 Ron Gran Reserva Familiar and it is called that to commemorate the year that Brugal was formed. The rum that becomes Brugal 1888 is aged for 6 to 8 years Read More...
in Bourbon casks, blended, moved into sherry casks for another 2 to 6 years and then blended again. To demonstrate how costly this procedure is in the Caribbean, it is estimated that after 8 years, just 30% of the original spirit remains with the rest being lost to evaporation due to the extreme weather conditions. In the case of 1888, Brugal loses upwards of 80 to 85% of its rum to the ‘Angel's share’. The elusive aromas show vanilla, orange zest, coconut, creamy coffee, roasted nuts, spice, toasted oak, raisins, dried apricots, caramel and chocolate. The redolence sweetly intensifies in the flavors and focuses the spices–clove, fennel, cinnamon; it is here, on the palate, that influence of the sherry barrels shines the brightest. The finish persists, patiently drying the sweetness with a light smokiness and warming spices that linger. This is marvelous—the absolute perfect rum to convert single malt enthusiasts over to rum; try this neat or with an ice cube.
$17.99
The Brugal Blanco is a brilliant example of a dry style rum and up until recently (the last year or so), it was almost impossible to find here in the US. Dating back to the mid-19th-century, Read More...
this distillery and its tradition of quality, begins with Andrés Brugal Montaner. He was a Spanish national who had first immigrated to Cuba before finally settling in the Dominican Republic. While in Cuba, Don Andrés learned the art of making rum; he took that knowledge to the Dominican Republic and there Brugal was formed. With Brugal Blanco, the aromas are fresh, crisp and clean showing tangerine peel, vanilla, lemon zest, coconut and white blossoms. The palate entry is light with a saporous vibrancy that leads to toasted coconut or almond and citrus zest with round, balanced spices and minerals. The finish is brisk, refreshing and slightly creamy. Try this with juice, tonic, soda water or in any tasty rum cocktail—like a Daquiri.
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