Spanish Style Aged Rum

Usually seen on Cuban-style rums for example. Don Facundo Bacardi revolutionized rum production in the middle of the 19th century (1872) on the island of Cuba through the first use of column distillation, charcoal filtration, single strain yeast cultivation, parallel process and select oak ageing in rum production. Spanish style rums are delicate, made from molasses and frequently have been allowed to mellow in oak barrels just aged longer giving them more colour and developing woodier characteristics. It starts getting interesting after 4 years up.


Spanish Style Aged Rum

Molasses Clove Mango

Bottled at 40% ABV

Vanilla Coffee Sichuan-Pepper

Bottled at 41.3% ABV

Spanish Style Light Rums

Grass Coconut Lemon

Bottled at 37.5% ABV

Toffee Pear Cinnamon

Bottled at 40% ABV

English Style aged (Jamaica, Guyana, Barbados)

Vanilla Coconut Banana

Bottled at 40% ABV

Molasses Dark-Chocolate Orange-Zest

Bottled at 43% ABV


Grass Banana Apricot

Bottled at 39% ABV

Grass Vanilla White-Pepper

Bottled at 40% ABV

Flavoured Rums

Coconut Grass Lemon

Bottled at 32% ABV

Pineapple Treacle Clove

Bottled at 40% ABV