Rum

Ron Cihuatns story dates all the way back to the ancient Mayan city of Cihuatn. According to legend, a Goddess bestowed Cihuatn with riches and fertility, her spirit watching over the sugarcane fields, remaining in the shape of the Guazapa Mountain. This El Salvadorian rum is named after this legend, which in Nahuat Cihuatn translates the land beside the sleeping woman. Produced by Licorera Cihuatn, a subsidiary of Ingenio La Cabaa of El Salvador. This rum is made using a 100-year-old sugar cane mill. Licorera Cihuatn distillery was established in 2004 and began distilling and aging their rums. After fermentation the rum is aged in used American oak bourbon barrels using the Solera method. El Salvadors first rum, this spirit is handcrafted by 100 percent by Salvadoran hands. Our rums mystical surroundings, our sugarcane and aging methods, mixed with our hard work and patience, give Ron Cihuatn 8 Years an unmistakable quality you can easily taste (producer). Pick up your bottle today!

In the late 19th century, a Danish businessman by the name of Valdemar Hanschell founded a ship chandlery on the island of Barbados. The chandlery, which supplied boats passing through the Lesser Antilles with supplies sucumh as whale oil, rope and fresh food, also produced its own rum for sailors to enjoy while at sea. By the early 20th century, Hanschells Cockspur Rum named after Barbados traditional rooster icon had become the best selling rum on the island.Today, over a century after Cockspur Rum was first introduced at Hanschells ship chandlery, it remains a symbol of national pride and joyfulness for the island of Barbados.After harvesting fresh Caribbean sugar cane, Rhett Harris, master distiller at the West Indies Rum Distillery, crushes the sugar cane in order to extract its pulp, which is turned into molasses. The molasses is then steeped in water sourced from coral-filtered underground springs in Barbados and fermented using a rare culture of yeast that was specifically developed for the production of Cockspur Rum.Following fermentation, which takes approximately 48 hours, the wash is distilled through one of Cockspurs four stills. In Barbados, distilleries are required to apply for a license to operate a still and are granted a license number upon approval of their application. The West Indies Rum Distillery operates Stills 62, 73, 77 and 79 Stills 62 and 73 are traditional, copper pot stills and Stills 77 and 79 are four-column stills.The wash distilled through the column stills produces a rum that is light in flavor and body, while the copper pot stills produce a rum that is more intense and robust. After a portion of the molasses is distilled through the column stills, while the remainder is distilled twice through the pot stills, the two distillates are married together and aged in used, American bourbon casks sourced from Kentucky. The bourbon casks impart flavors of caramel, honey and cinnamon to the rum, and nicely balance out the flavors of the Caribbean molasses and mineral-rich water.Cockspur 12 Bajan Crafted Rum, which was introduced in 1984 to celebrate Cockspurs centennial anniversary, is a blend of some of the oldest rum aging at West Indies Rum Distillery. After blending casks of rum together based on their flavor profile and maturity (most of which are at least 12 years old), Cockspurs Master Blender lets each blend marry for a few days before bringing the rum to proof using coral-filtered spring water. Cockspur 12 Bajan Crafted Rum has notes of dried tropical fruits, vanilla, toffee and rich oak that earned it a score 93 points at the Ultimate Spirits Challenge in 2011.Pick up a bottle today!

In the late 19th century, a Danish businessman by the name of Valdemar Hanschell founded a ship chandlery on the island of Barbados. The chandlery, which supplied boats passing through the Lesser Antilles with supplies such as whale oil, rope and fresh food, also produced its own rum for sailors to enjoy while at sea. By the early 20th century, Hanschells Cockspur Rum named after Barbados traditional rooster icon had become the best selling rum on the island.Today, over a century after Cockspur Rum was first introduced at Hanschells ship chandlery, it remains a symbol of national pride and joyfulness for the island of Barbados.After harvesting fresh Caribbean sugar cane, Rhett Harris, master distiller at the West Indies Rum Distillery, crushes the sugar cane in order to extract its pulp, which is turned into molasses. The molasses is then steeped in water sourced from coral-filtered underground springs in Barbados and fermented using a rare culture of yeast that was specifically developed for the production of Cockspur Rum.Following a fermentation period of 48 hours, the wash is distilled through one of Cockspurs four stills. In Barbados distilleries are required to apply for a license to operate a still and are granted a license number upon approval of their application. The West Indies Rum Distillery operates Stills 62, 73, 77 and 79. Stills 62 and 73 are traditional copper pot stills, while Stills 77 and 79 are four-column stills.The wash distilled through the column stills produces a rum that is light in flavor and body, while the copper pot stills produce a rum that is more intense and robust. While a portion of the molasses is distilled through the column stills, the remainder is distilled twice through the pot stills, and afterwards the two distillates are married together. They are then aged in used American bourbon casks sourced from Kentucky. Cockspur Old Gold Special Reserve Fine Rum, recently made available in the U.S. for the first time, is aged for up to five years in said casks. The casks impart a reddish copper color unto the rum, along with aromas of orange zest, dark chocolate, prunes and sandalwood. The palate morphs into flavors of coffee, raisins, caramel, vanilla and allspice, and leads to a dry finish marked by notes of cherry wood and pepper.Pick up a bottle today!

Mike and Dani Zig are Miami-born siblings who grew up torn between Miami, Guatemala, and El Salvador. By the time they had settled in Miami, they were "smuggling" coconuts from El Salvador in their luggage and selling them to Miami Beach hotels. The instagrammable drinks, packaged in their natural round shell, stamped with the Coconut Cartel logo, and served spiked with alcohol, became an instant hit and the talk of Miami.This brought with it a slew of collaborations with the likes of Soho House, Standard Hotels, and The Surf Lodge, coming into the hands of celebrities like Drake, Martha Stewart, Prince Harry Sussex, Salma Hayek, and Cristiano Ronaldo. It was in 2018 that they graduated from branded coconuts to premium Guatemalan dark rum. "Premium Rum is finally having its moment in the sun, and the timing couldnt be better to launch a fresh new face in somewhat a dull space. We are excited to change peoples perception of what they think rum is (hint: its not just what you chugged in college)," says founder Mike Zig.Coconut Cartel Special is a premium Guatemalan aejo rum that is infused with real coconut water. Distilled in copper column stills, aged in new charred American oak barrels, its a blend of rums up to 12 years of age. It was developed in partnership with some of the best coconut, coffee, and rum from Central America. The rum blend is cut with the coconut water to 80 proof, creating a rich and smooth profile with vanilla and coconut notes.Grab a bottle today!

Toledo was the first place in Belize where sugar was produced. It is there, in Punta Gorda, that marine conservationist Todd Robinson and CEO of Belcampo restaurant chain Anya Fernald launched Copalli Rum in 2019. The certified-organic single estate rum is made entirely with ingredients from their own farm. Its super-clean and simple, made with only 3 ingredients: sugar cane juice, yeast, and rainwater. The sustainable farm is spread over 3,000 acres and surrounded by the rainforest. The Copal Tree Lodge offers a 3-bedroom villa and 16 private suites for guests that can learn about the rainforest, as well as distillation, coffee, and chocolate production.The entire process is focused on minimizing waste and the impact on the environment. The sugar cane is planted and harvested by hand, then crushed in the mill. The juice then goes to the fermentation tanks and the dried waste goes into a boiler that creates steam for the distillation. Even the waste from the distillation is used to fertilize the fields. Copalli Barrel Rested Rum is distilled in pot stills, using freshly harvested sugarcane juice, rainforest canopy water, and premium selected yeast. It is then aged in American oak barrels for a full bodied and sweet rum. Bottled at 88 proof, its perfect to be drunk neat, with a single ice cube or in you favorite rum cocktail.Grab a bottle today!

Toledo was the first place in Belize where sugar was produced. It is there, in Punta Gorda, that marine conservationist Todd Robinson and CEO of Belcampo restaurant chain Anya Fernald launched Copalli Rum in 2019. The certified-organic single estate rum is made entirely with ingredients from their own farm. Its super-clean and simple, made with only 3 ingredients: sugar cane juice, yeast, and rainwater. The sustainable farm is spread over 3,000 acres and surrounded by the rainforest. The Copal Tree Lodge offers a 3-bedroom villa and 16 private suites for guests that can learn about the rainforest, as well as distillation, coffee, and chocolate production.The entire process is focused on minimizing waste and the impact on the environment. The sugar cane is planted and harvested by hand, then crushed in the mill. The juice then goes to the fermentation tanks and the dried waste goes into a boiler that creates steam for the distillation. Even the waste from the distillation is used to fertilize the fields. Copalli White Rum is a double-distilled blend of pot and column-still rum that is rested in stainless steel. Bottled at 84 proof, its a balanced, smooth, and bright rum that shines beautifully in a daiquiri or on its own.Grab a bottle today!

Cruzan is a Rum producer in Saint Croix, U.S. Virgin Islands. Owned by Beam Suntory, Cruzan was founded in 1760, and lays claim to being the most honored rum distillery in the world. For eight generations the distillery has been owned and operated by the Nelthropp family. The Cruzan Rum Distillery (formerly known as Estate Diamond) has been in operation for over 250 years and counting, and they proudly offer tours of the historic estate in Frederiksted. As the largest supplier of American private and distributor label rum, Cruzan also produces a pure sugar cane medicinal distillate, which is available in the U.S. Virgin Islands. Cruz is also one of only two rum distilleries that are a part of the American Whiskey Trail, largely due in part to its special place in American history.Very similar to Cuban style rum, which has a cleaner, lighter character, Cruzan Rums have received much critical acclaim. Tropical breezes circulate through the open-air warehouses of the distillery, infusing the spirit with island character. Crafted using natural ingredients, each stage of production is meticulously monitored. All of the Cruzan Rums are distilled using a modern five column technique which produces a lighter bodied rum, and also allows the quality of the spirit to be scrutinizingly controlled. Cruzan Single Barrel Rum is a blend of vintage rums aged up to 12 years. After being blended these vintage rums are aged in new oak barrels for nearly a year. Each barrel is bottled individually, yielding distinctly different characteristics in each batch. Although each batch is unique, they all share similar characteristics. With notes of caramel and oak and a nice buttery finish, Cruzan single barrel is one of the most awarded aged rums on the market at the moment.Get your bottle today!

The distillery was founded in 1945 in Veracruz, Mexico. A state that lies a bit off the beaten path in the Caribbean. Its known for its cavernous landscape, mountainous terrain, abundant rainfall and fertile, lush fields of sugar cane. Tropical Veracruz, due to its proximity to the Gulf of Mexico and its warm trade winds, is famed for its sugar cane plantations, and equally recognized as the cradle of high-quality Rum it is where DeadHead Rum was born.Deadhead rum is fermented with yeast over local air and double-distilled from molasses and fresh sugarcane juice using a Pot Still method. Its then filtered through charcoal before being aged six years in European oak and rested in ex-wine casks and bourbon barrels. Bottled in a truly unique Tsanta (shrunken head) design.Pick up your bottle today!

In 1751, Severo Arango y Ferro arrived in Cartagena, a port city in northern Colombia. Ferro had been sent to Colombia from Spain, and was asked to establish and oversee commercial trading activities between Spain and its American colonies. Ferro proved himself to be an able and ruthless statesman and under his leadership, the city of Cartagena became a hub of economic activity and the most important port for the Spanish fleet in the Americas. Ferros strength and power also earned him the nickname "Dictador."Dictador was partial to a variety of rums that were being distilled in the Caribbean at the time, many of which passed through Cartagena on their way to Spain. In 1913, over 150 years after Ferro initially arrived in Colombia, one of his descendants established Destileria Colombiana. Today, the distillery honors the legacy of its founding ancestors with Dictador Rum.Dictador is made from the virgin nectar of raw sugar canes. Once the nectar has been fermented, it is distilled through a stainless steel alembic still and solera-aged in casks that were previously used to mature Jerez and Port. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increase over time.Dictador 12 Years Solera System Rum is crafted from the fermentation of virgin sugar cane honey, distilled partly in copper alembic and partly in a steel continuous column. This is a solera aged rum, drawn from the solera vats at the point where the rum comes of age (at least 12 years).Rums both young and old are blended in these vats yielding layers of complexity in flavor. Bottled at 40 percent ABV.Get your bottle today!

In 1751, Severo Arango y Ferro arrived in Cartagena, a port city in northern Colombia. Ferro had been sent to Colombia from Spain, and was asked to establish and oversee commercial trading activities between Spain and its American colonies. Ferro proved himself to be an able and ruthless statesman and under his leadership, the city of Cartagena became a hub of economic activity and the most important port for the Spanish fleet in the Americas. Ferros strength and power also earned him the nickname "Dictador."Dictador was partial to a variety of rums that were being distilled in the Caribbean at the time, many of which passed through Cartagena on their way to Spain. In 1913, over 150 years after Ferro initially arrived in Colombia, one of his descendants established Destileria Colombiana. Today, the distillery honors the legacy of its founding ancestors with Dictador Rum.Dictador 20 Year Old Colombian Rum is made from the virgin nectar of raw sugar canes. Once the nectar has been fermented, it is distilled through a combination of copper-pot stills and stainless steel column stills. The wash distilled through the column stills produces a rum that is light in flavor and body, while the copper-pot stills produce a rum that is more intense and robust.Following distillation, the rum is solera-aged in traditional oak casks from Xrex. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time.Dictador 20 Year Old Colombian Rum has matured for over two decades in a solera, giving the rum a layered, complex flavor profile. The rum has an aroma of caramel, vanilla and honey, which gives way to notes of roasted coffee, honeyed oak and smooth tobacco on the palate. The finish is round and elegant, with layers of dark chocolate, mellow leather and light smoke.The rum earned the Double Gold Medal at the San Francisco World Spirits Competition in 2012 and the Gold Medal at the Rum XP Awards in 2010. Pick up a bottle today!

In 1751, Severo Arango Y Ferro journeyed from Spain to the port city of Cartagena, situated in northern Colombia. Ferro had been sent to Columbia by the King, and was asked to establish and oversee commercial trading activities between Spain and its American colonies. Ferro proved himself to be an able and ruthless statesman and under his leadership, the city of Cartagena became a hub of economic activity and the most important port for the Spanish fleet in the Americas. Ferros strength and power also earned him the nickname "Dictador." Dictador was partial to a variety of rums that were being distilled in the Caribbean at the time, many of which passed through Cartagena on their way to Spain. In 1913, over 150 years after Ferro initially arrived in Colombia, one of his descendants established Destileria Columbiana. Today, the distillery honors the legacy of its founding ancestors with Dictador Rum.Dictador XO Insolent Solera System Rum is made from the virgin nectar of raw sugar canes. Once the nectar has been fermented, it is distilled through a stainless steel alembic still and solera-aged in casks that were previously used to mature Jerez and Port. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time.As a result of this aging process, Dictador Insolent has a deep mahogany color, along with an aroma of honey, caramel, dark chocolate and wood tannins. Notes of rich brown sugar, milk chocolate and dried fruits dominate the palate, and lead to a finish accented by touches of papaya, bananas, cloves and vanilla.Dictador Insolent earned the Silver Medal at the San Francisco World Spirits Competition in 2012.Pick up a bottle of Dictador today!

In 1751, Severo Arango Y Ferro journeyed from Spain to the port city of Cartagena, situated in northern Colombia. Ferro had been sent to Columbia by the King, and was asked to establish and oversee commercial trading activities between Spain and its American colonies. Ferro proved himself to be an able and ruthless statesman and under his leadership, the city of Cartagena became a hub of economic activity and the most important port for the Spanish fleet in the Americas. Ferros strength and power also earned him the nickname "Dictador." Dictador was partial to a variety of rums that were being distilled in the Caribbean at the time, many of which passed through Cartagena on their way to Spain. In 1913, over 150 years after Ferro initially arrived in Colombia, one of his descendants established Destileria Columbiana. Today, the distillery honors the legacy of its founding ancestors with Dictador Rum.Dictador XO Perpetual Solera System Rum is crafted from virgin sugar cane juice, which is fermented and then distilled through an antique alembic copper still. Following distillation, the rum is aged solera aged through a series of casks that were previously used to mature bourbon.As a result, Dictador Perpetual has an aroma of butterscotch, toffee, espresso beans and milk chocolate that gives way to notes of tropical fruits and citrus on the palate. The finish is long and complex, with sweet notes of caramel and vanilla mingled against spicy touches of pepper and oak. Dictador Perpetual also earned the Silver Medal at the San Francisco World Spirits Competition in 2012.Pick up a bottle of Dictador today!

Distilled from sugarcane and aged for up to twelve years, the history of Ron Diplomtico Reserva Exclusiva can be traced back to the 19th century when Don Juancho Nieto Melendez, a legendary figure in the history of Venezuela, began distilling rum near Hacienda Botucal.Inspired by the 18th-century distiller Don Juancho Nieto Melndez also known as El Ambassador this luxurious Venezuelan rum is a distinctive blend of 12-year-old 100 percent pot-still rums. Unlike the standard expressions in the Diplomtico stable, this premium rum is given an extra two years in Pedro Ximenez sherry casks, in addition to is rest in ex-bourbon barrels. Bottled at a slightly higher proof, this luxury rum is presented in an elegant wooden cask featuring an 18-carat gold closure.Pick up your bottle today!

Distilled from sugarcane and aged for up to twelve years, the history of Ron Diplomtico Reserva Exclusiva can be traced back to the 19th century when Don Juancho Nieto Melendez, a legendary figure in the history of Venezuela, began distilling rum near Hacienda Botucal.Named Diplomtico in honor of the statesman who brought order and balance to a restless era in Venezuela during the 19th century, these rums are the exquisite product of Venezuelas warm, tropical climate. The sunny days, cool nights, constant breeze and abundant rainfall create an idyllic environment for growing and cultivating juicy, fresh sugarcane. The sugarcane is harvested, fermented and distilled into rum, before being aged in a range of bourbon, port and sherry casks. They are then masterfully blending by the hands of Tito Cordero, Diplomticos maestro ronero.Diplomaticos line features a range of column, batch kettle, and pot still rums. Serving as the replacement for Diplomaticos signature Reserva rum, Mantuano, which translate to nobleman, is a tribute to Don Juanchos prominence and passion for travel, as well as his discovery of new spirits, predominantly rums. Mantuano is aged for up to eight years, and is blend consisting of Column, Batch Kettle, and Pot Still rums and distilled from molasses and sugar cane honey. Each bottle of Diplomatico features the image of Don Juancho. Dark and richly flavored with a texture to match oily and sticky. The sweetness is tempered by gentle notes of oak and char, making it excellent, easy drinking sipping rum with enough punch to add a rich backbone to a cocktail without getting lost (producer).Pick up your bottle today!

Diplomtico is an independent and family-owned brand that is focused on producing rum of the finest quality. Founded in 1959, their distillery is situated by the Andes Mountains in Venezuela with access to pure water and close to sugar processing plants. Their line features a range of award-winning and highly-regarded column, batch kettle, and pot still rums. They are involved with the community and employ sustainable production practices.Named Diplomtico in honor of the statesman who brought order and balance to a restless era in Venezuela during the 19th century, the 18th-century distiller Don Juancho Nieto Melndez also known as El Ambassador these rums are the exquisite product of Venezuelas warm, tropical climate. The sunny days, cool nights, constant breeze, and abundant rainfall create an idyllic environment for growing and cultivating juicy, fresh sugarcane. The sugarcane is harvested, fermented, and distilled into rum, before being aged in a range of bourbon, port, and sherry casks. They are then masterfully blending by the hands of Tito Cordero, Diplomticos maestro ronero.N1 Batch Kettle Rum is a part of The Distillery Collection, a threesome of special edition rums, each distilled a different way. This one employs the semi-continuous batch kettle still from 1959, a system that originates from Canada. Its crafted from sugar cane honeys and matured for 6 years in ex-bourbon American white oak barrels for a rich, sweet, fruity, and floral profile.Grab one of these special edition bottles today!

Diplomtico is an independent and family-owned brand that is focused on producing rum of the finest quality. Founded in 1959, their distillery is situated by the Andes Mountains in Venezuela with access to pure water and close to sugar processing plants. Their line features a range of award-winning and highly-regarded column, batch kettle, and pot still rums. They are involved with the community and employ sustainable production practices.Named Diplomtico in honor of the statesman who brought order and balance to a restless era in Venezuela during the 19th century, the 18th-century distiller Don Juancho Nieto Melndez also known as El Ambassador these rums are the exquisite product of Venezuelas warm, tropical climate. The sunny days, cool nights, constant breeze, and abundant rainfall create an idyllic environment for growing and cultivating juicy, fresh sugarcane. The sugarcane is harvested, fermented, and distilled into rum, before being aged in a range of bourbon, port, and sherry casks. They are then masterfully blending by the hands of Tito Cordero, Diplomticos maestro ronero.The N2 Barbet Rum expression is a part of The Distillery Collection, a threesome of special edition rums, each distilled a different way. This one was distilled using a French continuous Barbet column still the La Miel distillery got in 1959. Made from sugar cane molasses and matured for 4 years in ex-bourbon and whisky American white oak barrels, its a well-balanced, tropical, fruity, and oaky spirit.Grab one of these special edition bottles today!

Diplomtico is an independent and family-owned brand that is focused on producing rum of the finest quality. Founded in 1959, their distillery is situated by the Andes Mountains in Venezuela with access to pure water and close to sugar processing plants. Their line features a range of award-winning and highly-regarded column, batch kettle, and pot still rums. They are involved with the community and employ sustainable production practices.Named Diplomtico in honor of the statesman who brought order and balance to a restless era in Venezuela during the 19th century, the 18th-century distiller Don Juancho Nieto Melndez also known as El Ambassador these rums are the exquisite product of Venezuelas warm, tropical climate. The sunny days, cool nights, constant breeze, and abundant rainfall create an idyllic environment for growing and cultivating juicy, fresh sugarcane. The sugarcane is harvested, fermented, and distilled into rum, before being aged in a range of bourbon, port, and sherry casks. They are then masterfully blending by the hands of Tito Cordero, Diplomticos maestro ronero.The N3 Pot Still Rum expression is the third and final entry in The Distillery Collection which contains three special edition rums, each distilled a different way. This one was distilled using discontinuous copper-pot stills that came to the La Miel distillery in 1959. It was crafted using the finest sugar cane honeys and aged in small American white oak barrels. Its the most complex and heavy of the three expressions.Grab one of these special edition bottles today!

Distilled from sugarcane and aged for up to twelve years, the history of Ron Diplomtico Reserva Exclusiva can be traced back to the 19th century when Don Juancho Nieto Melendez, a legendary figure in the history of Venezuela, began distilling rum near Hacienda Botucal.Named Diplomtico in honor of the statesman who brought order and balance to a restless era in Venezuela during the 19th century, Reserva Exclusiva is the product of Venezuelas warm, tropical climate. The sunny days, cool nights, constant breeze and abundant rainfall create an idyllic environment for growing and cultivating juicy, fresh sugarcane. Once the sugarcane is harvested, fermented and distilled into rum, it is matured in used bourbon and Scotch whisky casks for up to 12 years.Reserva Exclusiva is a complex blend of a variety of copper-pot distilled rums that have been individually aged and harmonized. Rich amber in color with aromas of dried fruit, caramel and vanilla, Diplomtico Reserva Exclusiva was awarded the Bronze Medal at the 2011 San Francisco World Spirits Competition and the Gold Medal at the International Sugar Cane Spirits Tasting Competition in Ybor City.Try a taste of the past at an incredible value today!

Don Papa Rum was founded in 2011 by Stephen Carroll, a former Remy Cointreau executive. After visiting the sugar capital of Negros, while visiting the Philippines, Carroll became enchanted by the island and its "stories of an island that had everything; from the worlds finest sugarcane, beautiful beaches, mountains, and volcanoes even guerillas in the hills!" He became determined to switch up the Philippines less than stellar rum reputation, with a new imaginative, premium offering. The Philippines is ranked number three on the list of largest rum markets in the world, making it even more of a prime fit for former Remy exec.The brand is indubitably inspired by the Philippines. The name Don Papa is a nod to Dionisio Magbuelas, more popularly known has Papa Isio, a healer, shaman, seer, rebel, and leader of the babaylanes or shamans, who played a key part during the years prior to the onset of the Philippine Revolution in the 19th century. Don Papa is inspired by the essence of the leader that Magbuelas was; "A real and charismatic leader from the island of Negros, Philippines, whose legend was instrumental to the independence of the island during the Revolution of the 1890s" (Don Papa).Don Papa Rum is distilled in the fertile foothills of Mt. Kanlaon, an area where some of the finest sugarcane is milled producing rich, sweet molasses. The blending of Don Papa is sheer alchemy, done in collaboration with a master blender from Ginebra San Miguel. It is then aged for 7 years in American oak barrels yielding a pristine, small batch product.Heavy with notes of caramel and vanilla, this rum lends itself to the sweeter side, but nothing less should be expected from the Philippines first real sipping rum. Bottled with an eye-catching packaging featuring a trippy Alice in Wonderland meets island adventurer motif, this Don Papa rum is a truly intriguing release. Not to mention the creative genius that is the bottle itself. The bespoke, imaginative vial symbolizes the history of the Philippines, as a creative representation of the influences of colonialism. The bottle is from France, the cork from Portugal, the label from Italy, and the brand image was designed in New York by Stranger and Stranger. The label features Don Papa, adorned with a gecko. There are 49 other animals hidden in the label including the native tarsier, endemic to the southern Philippine islands of Bohol, Samar, and Leyte. This award winning design won a Gold medal for packaging at the 2013 San Francisco World Spirits Competition, and product innovation of the year at the 2013 Paris Cocktail Spirits Show.Get your bottle of this inspiring rum today!

In 1820, Don Juan Sebastian Serralls emigrated from Spain and arrived in the city of Ponce, Puerto Rico. After living frugally and saving carefully for many years, Serralls began a small family in the city. Four decades later, his son founded Hacienda Teresa a sugar plantation just outside the city borders. Situated in southern part of Puerto Rico, Hacienda Teresa enjoys generous amounts of sunlight and large flatlands, making it ideal for the cultivation of fresh, juicy sugarcane. In 1865, the Serralls family began distilling the excess sugar cane harvested from Hacienda Teresa into rum. Today, Felix J. Serralls, Jr. a third generation master distiller continues to shepherd his family legacy forward.Don Q Gran Aejo Rum is made from freshly harvested sugar cane, which is crushed before being fermented using a proprietary strain of yeast (the Serralls family has been using the same strain of yeast for over 75 years). Following fermentation, the rum is distilled five times before being matured in American white oak casks. "The interaction of wood and rum matures and mellows the spirit, as well as endows our Gran Aejo with a luxurious golden color," says Serralls. "Our Gran Aejo contains rums aged between 3 and 12 years, creating a balance between sweet and dry that you wont get in other spirits." Once the rums have been aged and blended together, Don Q Gran Aejo Rum is brought to proof with water from the Ro Inabn (in 1898, the family was granted exclusive rights to use water from the river for their rum). The Inabn River travels through Puerto Ricos volcanic mountains and as a result, contributes a slightly earthy and mineral flavor profile to the rum.Don Q Gran Aejo Rum has an aroma of caramelized oranges, citrus zest and herbal vegetables. The aroma gives way to notes of tropical fruits, caramel and vanilla on the palate, and finishes with hints of salty minerals, molasses and coconuts.The rum has won numerous awards, including the Double Gold Medal at the Beverly Hills Competition in 2013 (where it was named "Best in Show"), the Five Star Diamond Award from the American Academy of Hospitality Sciences and the Platinum Medal at the 2013 Sip Competition. In addition, it earned a score of 96 points at the Ultimate Spirits Challenge in 2014, which named it the Best Rum in the World.Pick up a bottle today!

During the 17th century, Cornelius Van Brunt one of the founding fathers of Brooklyn farmed land alongside the banks of Gowanus Creek, while helping forge the eclectic society that became Brooklyn. In the 1800s, as the population of New York mushroomed and its waterways became major hubs for maritime travel, the Brooklyn waterfront became home to a number of gin, rum and whiskey distilleries.At the time, sailors at sea were afforded a ration of rum everyday. Disciplinary problems ensued when sailors began hoarding their rations for several days and consuming all their rum at once. As a result, the daily rations of rum were mixed with water in order to dilute the effects of the alcohol; the resulting mixture was called grog. If the sailors performed valiantly during battle or were in for heavy weather, the captain would distribute stronger rations. When the ration was pure rum, the sailors would say it was "Due North."Van Brunt Stillhouse honors the pioneering spirit of Cornelius Van Brunt and the sailors who were forced to endure grog with Due North Rum. "I love the history of rum," said Daric Schlesselman, owner and master distiller of Van Brunt Stillhouse. "It was a huge part of the economy in the pre-Colonial northeast, not to mention the standard drink aboard the ships that sailed to and from Brooklyn."New York Citys first small-batch rum distillery since Prohibition, Due North is distilled from organic, unprocessed sugar grown by a small family of farmers in the foothills of the Himalayas, and sun-dried using an Ayurvedic (or ancient Hindu) process. After the sugar and yeast are poured by hand into tanks and allowed to ferment, the wash is then distilled inside a 125 gallon handmade copper-pot still. After distillation, the rum is allowed to age in new American oak casks for approximately four months, before Schlesselman fills and labels each bottle by hand.It took five years of planning and experimentation, along with training sessions at distilleries in Scotland and in the United States, before Schlesselman was able to perfect the recipe for Due North Rum. With notes of caramel, vanilla and sweet spice, plus hints of dried fruit, Due North is a testament to its Brooklyn origins."I love television," says Schlesselman, who is also an editor of The Daily Show with Jon Stewart. "But I love rum more."

Situated along the northern coast of South America, Guyana was colonized by the Netherlands in the early 17th century. Much like other European countries at the time, the Dutch used their settlements tropical climate Guyana enjoys an average temperature of up to 89.6 F and up to 137.8 inches of rain annually as a source of raw, fresh ingredients that were unable to be harvested on the European continent.In 1658, Guyana began exporting sugar back to the Netherlands and within a decade, farmers along the Demerara River began distilling their excess cane sugar into rum. By the turn of the century, the tiny Caribbean country had over 300 unique distilleries. Today, Demerara Distillers Co. the last remaining rum distillery in the country pays homage to Guyanas rich tradition of distilling fine rum with El Dorado 12 Year Old Rum.El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyanas rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. There, the molasses is fermented with a proprietary strain of yeast specifically designed to control the Brix of the wash (Brix is the measure of dissolved solids in a solution). Following fermentation, the rum is distilled through Demerara Distillers antique wooden and copper stills (the stills, which are up two centuries old, were used when the country was still a settlement).El Dorado 12 Year Old Rum is matured in bespoke, 45-gallon American oak casks for a minimum of twelve years. The hand-coopered barrels are allowed to mature in a custom-built warehouse, where Guyanas intense heat and tropical climate forces the rum and wood to mingle.Th rum has a smoky, savory aroma, with hints of oak, cinnamon and caramelized oranges. Notes of tropical fruits, banana bread and coconuts dominate the palate, and are complemented by touches of tobacco, cedar and woody spice, and lead to a long, caramel finish. El Dorado 12 Year Old Rum earned the Gold Medal and the title "Best in Class" at the International Wine and Spirits Competition in 2011. In addition, it was named on the "Top 10 List" by the The New York Times.Try an amazing rum today!

Situated along the northern coast of South America, Guyana was colonized by the Netherlands in the early 17th century. Much like other European countries at the time, the Dutch used their settlements tropical climate Guyana enjoys an average temperature of up to 89.6 F and up to 137.8 inches of rain annually as a source of raw, fresh ingredients that were unable to be harvested on the European continent.In 1658, Guyana began exporting sugar back to the Netherlands and within a decade, farmers along the Demerara River began distilling their excess cane sugar into rum. By the turn of the century, the tiny Caribbean country had over 300 unique distilleries. Today, Demerara Distillers Co. the last remaining rum distillery in the country pays homage to Guyanas rich tradition of distilling fine rum with El Dorado 12 Year Old Rum.El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyanas rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. There, the molasses is fermented with a proprietary strain of yeast specifically designed to control the Brix of the wash (Brix is the measure of dissolved solids in a solution). Following fermentation, the rum is distilled through Demerara Distillers antique wooden and copper stills (the stills, which are up two centuries old, were used when the country was still a settlement).El Dorado 15 Year Old Rum is matured in bespoke, 45-gallon American oak casks for a minimum of twelve years. The hand-coopered barrels are allowed to mature in a custom-built warehouse, where Guyanas intense heat and tropical climate forces the rum and wood to mingle.El Dorado 15 Year Old Special Reserve is a combination of specially selected rums aged up to 25 years. These selected rums are distilled in Enmore and Diamond Coffey stills, the Port Mourant double wooden pot still and the Versailles single wooden pot still before being blended to perfection and aged in old bourbon oak casks. El Dorado 15 Year Old Special Reserve has won continuous major awards over the past decade, possessing the most intriguing and complex character in its class. Perfect for long sipping, straight or on the rocks.Pick up your bottle today!

Situated along the northern coast of South America, Guyana was colonized by the Netherlands in the early 17th century. Much like other European countries at the time, the Dutch used their settlements tropical climate Guyana enjoys an average temperature of up to 89.6 F and up to 137.8 inches of rain annually as a source of raw, fresh ingredients that were unable to be harvested on the European continent.In 1658, Guyana began exporting sugar back to the Netherlands and within a decade, farmers along the Demerara River began distilling their excess cane sugar into rum. By the turn of the century, the tiny Caribbean country had over 300 unique distilleries. Today, Demerara Distillers Co. the last remaining rum distillery in the country pays homage to Guyanas rich tradition of distilling fine rum with El Dorado 12-Year-Old Rum.El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyanas rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. There, the molasses is fermented with a proprietary strain of yeast specifically designed to control the Brix of the wash (Brix is the measure of dissolved solids in a solution). Following fermentation, the rum is distilled through Demerara Distillers antique Enmore wooden Coffey and copper stills (the stills, which are up two centuries old, were used when the country was still a settlement). This El Dorado Rum 21 Year Old also features rums distilled through the Versailles single wooden pot still and the Albion Savalle still.Comprised of rums ranging from 21-25 years of age, and matured in bespoke, 45-gallon American oak barrels, this blend is aged within six degrees of the equator in Guyana, where the heat and tropical climate creates an intense interaction between rum and wood. The hand-coopered barrels are also matured custom-built warehouse in Guyana. This rum won a Gold medal at the 2013 International Wine and Spirit Competition in London, and Silver medals in 2014 and 2015.Get your bottle today!