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.