Ron Barceló and its Rare Blends Collection dare spirits connoisseurs to live beyond the ordinary. The brand’s portfolio includes the Barceló Porto Cask, Maple Cask, and Mizunara Cask

This one-of-a-kind rum, tailored for the most discerning palates, has aromas of figs and wild fruit jams that blend perfectly with the strong notes of butterscotch, dried cherries and smoked wood. The distillery was founded in the 1800s meaning they have generations of knowledge and expertise to utilize and grow from. They originally founded the distillery in Cuba but relocated to the Dominican Republic out of necessity in 1959. The brand elevates Dominican rum to the highest level, always preserving the seal of quality that has been a hallmark of the company for almost 100 years. This ultra-premium rum range includes Barceló Imperial Porto Cask, Barceló Imperial Mizunara Cask, and Barceló Imperial Maple Cask. Im Gaumen sehr mild und weich, dezentes Karamell im Schokomantel, Sahne-Toffee-Vanille Creme, kandierte tropische Früchte liegen in einer getoasteten Holzschale. Könnte etwas mehr Körper haben, vielleicht liegts am geringen Vol.% ?Barcelo Imperial Rum was launched in 1980. It is distilled from the finest selection of estate grown Caribbean sugar cane grown in the Dominican Republic. Ron Barcelo is the only rum produced in the Dominican Republic from fresh cut sugar cane. The other brands are all made from molasses. Imperial is one of eight rums currently produced at this distillery. Having arrived from Spain in 1929 Julian Barcelo founded Ron Barcelo in 1930 and by 1950 the Ron Barcelo Brand was launched with Barcelo Blanco and Dorado. In 1974 Don Julian Barcelo handed over the reins of the business to his nephew Miguel Barcelo. Barcelo Imperial is made from a blend of rums aged up to 10 years in American bourbon barrels. Ron Barcelo is sold in over 50 countries and it ranks as the 4th largest exporter of rum in the world. It pours to an orange mahogany color. The aroma is vanilla and oak. Additional time in the glass brings out apple, salted peanut, and cinnamon. The sweet vanilla and apple entry is joined by caramel building to a caramel apple peak. It fades with chocolate and orange, and finishes semi-dry with oak, burnt sugar, cola, and vanilla taste. Once the blend is achieved, Mizunara Cask is aged in virgin Japanese oak barrels to provide the complexity and unique flavour that distinguishes this exuberant rum. Barceló Imperial Mizunara Cask was born to fascinate the most demanding palates. This classic, beachy recipe requires the use of a real coconut. If you can’t get one you can still make the drink, but it’s better to go after the true experience. Translated as “crazy coconut,” it’s famous among locals and while many variations exist, nothing beats the original recipe. These rums, crafted from nectar from the finest selection of Dominican sugar cane juice, invite consumers to discover the world in every sip with their extraordinary profiles and enveloping flavours. Very loosely we may put my scores into terms that you may be familiar with on a Gold, Silver, and Bronze medal scale as follows:

It stands out for its exuberant purplish amber colour, which denotes its finishing in barrels that formerly contained Port, giving it a great harmony and a structured and characteristic profile. On the palate very mild and soft, discreet caramel in chocolate coating, cream toffee vanilla cream, candied tropical fruits lie in a toasted wooden bowl.Could have a little more body, maybe it's the low vol.%?

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The series is a fine collection of reserves aged for an extended time in barrels from different latitudes, reaffirming the brand’s commitment to continue innovating, and offering consumers new and fascinating sensory experiences. According to Galíndez, Barceló Imperial Porto Cask is the first of these rums to be made available, with a light, silky and slightly sweet style. The nose here is quite complex with many different aromas to navigate. First, you find notes of wood and spice soon followed by almond and butterscotch. Leave it to breathe for a moment and you’ll find that notes of vanilla, banana peel, and oranges emerge.

The profile on this rum is complex, likely a result of the careful and deliberate aging process. The sugar cane is harvested from local plantations before being double-distilled in their copper stills. Julian Barcelo emigrated in 1929, moving from Spain to Santo Domingo where he founded Barcelo & Co. He began perfecting his craft before launching the Ron Barcelo label in 1950 which has grown into a well-known Dominican rum, distilled using only 100 percent Dominican sugar cane juice. Overall, the Ron Barcelo Imperial Rum is matured for ten years, finishing with two years in horizontal French oak barrels. This is contrary to the traditional vertical aging in bourbon barrels. On the nose, you’ll find notes of roasted coffee, milk chocolate, and dried apricots. The palate is full-bodied with distinct notes of cherries, cinnamon, raisins, caramelized apples, candied oranges, and sweet strawberries. This wonderful medley of delightful flavors is topped off with a long, simple finish of toffee. 5. Brugal XV Rum Vizcaya represents a full product line from Oliver & Oliver, naming this expression after the impressive age of the spirit. It’s aged for an average of 18-21 years in bourbon barrels and is made from fresh cane juice instead of molasses.The finish is lengthened with flavours of dark toffee and baking spice. Hints of menthol provide a touch of cooling on the throat and then I notice a bittersweet chocolate fade. The Aftermath 9.0/10 Always committed to being one of the important references on the road to the premiumisation of the rum category, Ron Barceló now unveils its newest series of Rare Blends Collection rums, which stand out for their ageing in barrels from different latitudes that lead the consumer to explore the world in every sip. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Julián Barceló měl velký sen, stvořit nejlepší rum na světe. Tenhle mladý Španěl dorazil do Santo Dominga v roce 1929, o rok později založil společnosti Barceló & Co. a brzy vyráběl své první rumy. Experimentoval s řadou různých značek, až se dopracoval k dokonalosti.