Learn about the origins and complex production of the rums that give Barril Rum its multi-faceted flavors.
Incomparable taste through a special flavor composition
The intense and multi-faceted taste of our premium rum is based on four exclusive rums from the Caribbean countries of Barbados, the Dominican Republic, Panama and Nicaragua. In Barril Rum these complete their unique facets and harmonize in perfect harmony. The four rums are gently distilled from selected raw materials using the best traditional craftsmanship and then aged for 5 to 8 years in bourbon oak barrels under tropical weather conditions. In this way, complex aromas and deep flavors are formed, which are combined in Barril Rum.
Our rum from Barbados
For our rum from Barbados, we have aromatic sugar cane grown on the plantations of the Caribbean island. The canes reach their high sugar content and degree of maturity only after several years. After harvesting, they are carefully processed into sugar cane juice for our first rum distillate, which is boiled down several times to molasses. The distillate from the fermented molasses is then triple distilled in a traditional distillery in a column still process. For 8 years, this molasses-based rum is aged in American bourbon oak barrels and develops a smooth and aromatically intense flavor of the highest quality due to the long barrel aging process.
Our rum from the Dominican Republic
The sugar cane for our Dominican rum grows on the extensive sugar cane plantations of the Dominican Republic. After several years of cultivation, we also have the aromatic-sweet sugar cane harvested by hand and carefully processed. Our second distillate is based on the sugar cane juice that is produced during the pressing of the sugar cane in the first step. In a Dominican distillery, we have the Sugar Cane Juice distilled over a still in a column still process and the rum aged for 8 years in American Bourbon Oak barrels. This creates a mild, complex sweetness and aromatic aroma and flavor that harmonizes perfectly with our other rums.
Our rum from Panama
The basis of our rum from Panama is a particularly high-quality sugar cane from the cultivation areas of the Central American country. Here, too, the sugar level and degree of ripeness of the canes play a decisive role and are subjected to strict selection criteria. In the traditional Panamanian distillery in Pesé, a “Virgin Cane Honey” is produced from the exquisite sugar cane in several steps for our third rum. This refers exclusively to the fine essence of the first pressing. After distillation in a column still, we age our rum from Panama in young bourbon oak barrels for a period of 6 years, allowing it to develop particularly fine, fruity notes.
Our rum from Nicaragua
We have our fourth rum produced in Nicaragua where seemingly endless fields of sugar cane are grown primarily for rum and molasses production. In a distillery that has specialized in molasses-based rum for generations, a rum made from exclusive fermented molasses is produced for us. The distillation of this rum is also done in a column still process. Between 5 and 8 years we let the Nicaraguan rum age in young bourbon barrels and then combine these differently aged rums into a blended rum. The versatile aromas and flavors perfectly complete the intense and multi-faceted taste of our premium rum.
