Rum

In 1934, Ernest Hemingway purchased a boat named Pilar from the Wheeler Shipyard for $7,495. Although he ordered the boat from a catalog, extensive customization was requested (including a livewell and a cockpit enclosed with copper screens) in order to make it unique. The boat would eventually become inextricably linked to Hemingway he used it to catch one of the worlds largest sharks in 1935, and, during World War II, the author went hunting for German U-boats in the Caribbean waters on board the ship (the boat was equipped with a sub-machine gun and hand grenades). As a result of his extensive travels, Hemingway was said to have lived a life of perpetual motion, always acting as a trailblazer and never as a spectator.Papas Pilar Dark Rum is inspired by Hemingway and his thirst for adventure.Papas Pilar Dark is an ultra-premium sipping rum, bold and complex much like the man who inspired it - Ernest Hemingway. Made of hand-selected rums solera blended in Bourbon barrels, Port Wine casks and Spanish Sherry casks, this 86 proof award-winning rum has a rich, caramelized orange, maple, vanilla, and toasted almond taste profile and a long velvety finish. 2019 Platinum SIP Award, Double Gold recipient: World Spirits Competition, San Francisco; FiftyBestNever be a spectator again pick up a bottle today!

According to a 2013 poll by WIN/Gallup International Association, Colombia is the happiest country on earth Parce founders (and brothers) Brian, Jim and Patrick Powers hypothesize that this has something to do with the rum. Upon travelling to Colombia, the three brothers were taken by the countrys beauty, culture, and the warmth and hospitality of its people, and they wanted to share the time-honored Colombian tradition of celebrating quality rum with others."In South America, they would be drinking rum much more as a sipping rum, enjoying the complexity and character Certainly sipping rums have existed here [in the United States], but I dont think theres been much awareness of them, and we thought maybe we could get the sipping rum on the map here, too."The Powers brothers were inspired to go into business together by their father, and they found the perfect partners for their venture in another family business the father-and-son duo of master blenders from Bogota, Colombia, Arthur and Brojen Fenandes Domecq. Together, Arthur and Brojen have over 50 years combined experienced working with rum, and the Domecq family boasts nearly three centuries of history crafting traditional wine, sherry and brandy in the south of Spain (Brojens grandfather, Jose Ignacio Domecq, was known in the industry as "La Nariz" the nose for his expertise in sniffing and blending).Parce 8 Year Old Straight Colombian Rum is crafted from sugar cane carefully selected from both local (San Cristobal) and foreign (Barbados, Trinidad) sources, all of which is harvested manually every season. Under the guidance of master blenders Arthur and Brojen Fenandes Domecq, the sugar cane is processed and then fermented with natural spring water and homegrown yeast for 36 to 48 hours. Once fermented into "cane wine," the resulting spirit is distilled through a stainless steel, 4-column still each still produces a slightly different unaged spirit for use in the final aging and blending process. The spirit is then transferred to spent, charred American oak casks where it is aged for eight years before being bottled in the lush Andean mountains of Quindo, Colombia.Parce 8 Year Old Straight Colombian Rum has an exquisite aroma of cherries and candied fruit, which leads to a playful palate filled with light vanilla sweetness along with notes of almonds and toasted coconut. The finish is accented by a subtle oakiness and more hints of cherries, dark chocolate, whipped cream and baking spices.Parce 8 Year Old Straight Colombian Rum won a Gold Medal at the 2012 Ministry of Rum Tasting Competition pick up a bottle today!

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his familys farm in central France. His grandfather, a strict disciplinarian, taught Alexandre how to graft a tree, milk a cow and harvest grapes. "For my grandfather, the only wealth is the one from the land," says Alexandre, fondly. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France.During his tenure at Maison Ferrand, Gabriel would dispose of used cognac casks by selling them to distilleries in Scotland and the Caribbean. "Our love affair with rum began when we sold the prized casks that once held our Cognac to rum producers, and we fell in love with their product," says Alexandre. Centuries ago, Caribbean rum producers would send casks of rum to Europe and the United States, where the rum would mature before it was bottled and sold to the public. "This is a practice that was done more commonly in the past but has almost disappeared now. We thought who better than Ferrand, with our know-how and exceptional casks, to resurrect this ancient technique."This single cask XO Rum from the West Indies Rum Distillery is matured for one year in Ferrand Cognac casks before being finished in Amburana Casks a unique type of wood found in the forests of Latin America.Pick up your bottle today!

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his familys farm in central France. His grandfather, a strict disciplinarian, taught Alexandre how to graft a tree, milk a cow and harvest grapes. "For my grandfather, the only wealth is the one from the land," says Alexandre, fondly. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working with Maison Ferrand, one of the oldest cognac houses in France.During his tenure at Maison Ferrand, Gabriel would dispose of used cognac casks by selling them to distilleries in Scotland and the Caribbean. "Our love affair with true rum began when we sold the prized casks that once held our Cognac to rum producers, and we fell in love with their product," says Alexandre. Centuries ago, Caribbean rum producers would send casks of rum to Europe and the United States, where the rum would mature before it was bottled and sold to the public. This is a practice that was done more commonly in the past but has almost disappeared now. We thought who better than Ferrand, with our know-how and exceptional casks, to resurrect this ancient technique."Plantation Grande Rserve 5 Year Old Rum was initially distilled on the island of Barbados and then matured for five years in ex-bourbon casks that were laid to rest in the Caribbean. Following this maturation process, the rum was transported to France and matured in used French oak casks at the Chteau de Bonbonnet. This secondary maturation adds hints of oaky vanilla, fudge and caramel that complement the rums intense notes of tropical fruits, bananas, toasted almonds, brown sugar and coconuts.Plantation Grande Rserve 5 Year Old Rum earned a score of 94 points from Wine Enthusiast. Pick up a bottle today!

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his familys farm in central France. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France.During his tenure at Maison Ferrand, Gabriel would dispose of used cognac casks by selling them to distilleries in Scotland and the Caribbean. "Our love affair with rum began when we sold the prized casks that once held our Cognac to rum producers, and we fell in love with their product," says Gabriel.The tradition of "pineapple rum" dates back to the 1700s, when Caribbean distillers would soak pineapples in their rum barrels, giving the rum an uncommon richness and sweetness. Although the practice eventually fell out of favor, Gabriel and his partner-in-crime, cocktail writer David Wondrich, decided to revive the tradition after stumbling across several ancient recipes buried in the 1824 English Journal of Patent and Inventions and the 1844 Journal of Agricultural Society.To craft Plantation Stiggins Fancy Pineapple Rum, which is named after Rev. Stiggins, a character in Charles Dickens "Pickwick Papers," Gabriel steeps the flesh of Queen Victoria pineapples in his aged Plantation Original Dark Rum. Then, seeking more aromatics, Gabriel distills the pineapple rind with his Plantation 3 Stars White Rum, blending the two rums together before letting the new spirit spend additional time in oak barrels."Its not too weird... thats the strength of it," says Wondrich. Pick up your bottle today!

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his familys farm in central France. His grandfather, a strict disciplinarian, taught Alexandre how to graft a tree, milk a cow and harvest grapes. "For my grandfather, the only wealth is the one from the land," says Alexandre, fondly. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France.The Barbados rum is distilled from sugar cane, which is harvested and then crushed immediately in order to minimize the deterioration of the raw sugar. After the cane has been crushed, the remaining juice is fermented and then distilled through a combination of pot and column stills. While the column still produces a lighter, more sweet rum, the pot still produces a heavier and more vicious spirit.Brought to fruition by Alexandre Gabriel, Xaymaca evokes the name given to the island by its first inhabitants, the Arawaks. This rum is a 100 percent Jamaican Pot Still Rum crafted in the quintessential Jamaican-style. The 19th century style pot still rums posses an expression of intense flavors that reveal the traditional, signature aromas and flavors of black banana and flambed pineapple, locally called "Hogo," an Anglicization of the French term "Haut Got" (high taste).Pick up your bottle today!

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his familys farm in central France. His grandfather, a strict disciplinarian, taught Alexandre how to graft a tree, milk a cow and harvest grapes. "For my grandfather, the only wealth is the one from the land," says Alexandre, fondly. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France.During his tenure at Maison Ferrand, Gabriel would dispose of used cognac casks by selling them to distilleries in Scotland and the Caribbean. "Our love affair with rum began when we sold the prized casks that once held our Cognac to rum producers, and we fell in love with their product," says Alexandre. Centuries ago, Caribbean rum producers would send casks of rum to Europe and the United States, where the rum would mature before it was bottled and sold to the public. "This is a practice that was done more commonly in the past but has almost disappeared now. We thought who better than Ferrand, with our know-how and exceptional casks, to resurrect this ancient technique."Plantation 20th Anniversary Extra Old Barbados Rum represents the magnum opus of Gabriels efforts to source the finest Caribbean rum and nurture it to fruition.The Barbados rum is distilled from sugar cane, which is harvested and then crushed immediately in order to minimize the deterioration of the raw sugar. After the cane has been crushed, the remaining juice is fermented and then distilled through a combination of pot and column stills. While the column still produces a lighter, more sweet rum, the pot still produces a heavier and more vicious spirit.Once the rum has been distilled, it is aged in used bourbon casks in the Caribbean for years. After its initial maturation, the rum is transported to Chteau de Bonbonnet in Cognac, France, where it is poured from the bourbon casks into small, French oak casks that were previously used to age cognac. "We use a technique called "levage", says Alexandre, "which I guess can be translated to "nurturing. In this case, each cask is tasted every 3 months. This way we see how the rum evolves. If it needs more tannins, we transfer it to a cask in which we have exchanged several staves for brand new wood, although we would never replace too much at a time. If it is a bit aggressive and needs rounding, we transfer it to one of our damp cellars. If it is a bit too lush and needs some structure, it goes to a dryer cellar."This dual maturation process the rum rests for an additional 12 to 18 months in the used cognac casks imparts a signature round and creamy flavor profile to Plantation 20th Anniversary Rum. After aging, the rum is slowly hydrated over a period of months in order to preserve the harmony of the flavors. Then, each batch is bottled in a stunning decanter.Plantation 20th Anniversary Extra Old Barbados Rum earned the Gold Medal at the San Francisco World Spirits Competition in 2011, and a score of 94 points from the Beverage Testing Institute."It is a very difficult thing to get right," says Alexandre of the dual maturation process, "but when done well, its paradise. In the Caribbean, Plantation Rums are rare treasures. At Ferrand, they become jewels."Try a jewel of a Rum today!

Benjamin Prichard began distilling Prichards Tennessee Whiskey in Davidson County, Tennessee, nearly a half century before the Civil War began. In the antebellum South, his whiskey made using white corn and pure Tennessee spring water was incredibly popular. When he passed away in 1822, Prichard passed his "still, tubs and utensils thereto"on to his son, Enoch. Enoch eventually gave up the family business, and focused his energies elsewhere. In 1997 five generations later Phil Prichard took up the mantle once again when he opened the doors to Prichards Distillery in Kelso, Tennessee. The first legal distillery in Tennessee in nearly fifty years, Prichards Distillery is located just a few miles south of where Phils great-great-great grandfather distilled whiskey nearly two centuries ago.Prichards Fine Rum is made from premium table grade molasses, which Prichard sources from Louisiana. "We start with our fermenter," says Prichard. "We put in our water, our molasses and our yeast and our yeast nutrients and in about 10 days, we have a pretty good molasses beer." After the molasses beer, or wash, is prepared, it is distilled first through Prichards copper-pot beer still, before being distilled a second time through his copper-pot spirit still. "We do a second distillation," says Prichard, "which really just polishes and refines the rum."After the second distillation, the rum is brought to proof and poured into 15-gallon, newly charred white oak barrels. "The char that you see in there is what we refer to as an alligator char," says Prichard, pointing to the barrels in his small rickhouse. "It looks like an alligator back. Thats what we ask for a 3 millimeter alligator char. These are made from us by a small cooperage in Hot Springs, Arkansas. Going over there to visit their cooperage is like taking a step back in time."After the rum has aged for 3 to 5 years, Prichard and his team of distillers fill and label each bottle by hand at cask strength. Prichards Fine Rum has a golden hue, with an aroma of chocolate, almonds and vanilla. The initial notes of vanilla and bananas give way to hints of coconut, sweet molasses and a touch of smoke. The long, complex finish has hints of cinnamon and cardamom that are balanced by sweet notes of malt and molasses.Prichards Fine Rum earned the Gold Medal at the International Cane Spirits Festival in 2006 and 2007. Pick up a bottle today!

The history of Foursquare Rums begins in 1926, when the Seale family began sourcing rum from Barbados distilleries, blending and bottling them. Eventually, they acquire other brands up until the mid-1990s, when Richard Seale, the fifth generation in the family business, worked alongside his father to renovate an abandoned sugar factory. Today, the Foursquare Rum Distillerys output rivals that of its neighbor Mount Gay Rum. Foursquare Distillery, is situated in St. Philip, Barbados, is one of the steadfast supporters of Caribbean rum production. Foursquare Probitas White Blended Rum is a collaboration between Foursquare and Jamaican rum maker Hampden, one the oldest sugar estates in Jamaica. Probitas is an unaged blend of Coffey column still rum from the former and pot still rum from the latter which are meticulously married, cut to proof at 47 percent ABV. You can expect inviting notes of vanilla, sugarcane, and tropical fruits, followed by a sweet molasses finish.Pick up your bottle today!

To prepare for a face-off, the iron men in their wooden ships found both revival and salvation in Pussers Rum, as well as companionship for downtime reverie. From the earliest days of the Royal Navy, these foolhardy brave hearts were issued a daily ration or "tot" of rum by the ships "Purser," a word the sailors later coined as "Pusser."Pussers Rum is a tradition that grew out of necessity. The daily drink ration for English sailors was initially a gallon of beer. This proved unsustainable. Rum eventually replaced beer in 1655, due to the more concentrated ABV, much less quantity was required.But higher ABV led to heavy inebriation aboard British naval fleets, which began to pose a problem. It was then decided to dilute the rum rations, and servings became regulated in 1740 when a rum ratio of 4:1 was instated.From the mid 17th to 18th centuries, shipboard life was incredibly difficult. A diary of a member of the British Navy, George Hodge, reveals the daily struggles and mundanities in the life of a seaman. His 500-page diary, recorded the 192 formations of the ships massive billowing sails: 1. Enemy is in sight, 2. Prepare for battle, 10. Enemy is retreating full speed imagine at a moments notice, being required to perform any of these formations, let alone being under the influence while executing them.Not to mention the ever present danger even when ships were not in battle On December 26, 1812, an entry reads: "A fresh breeze a strange sail in sight. Employ painting quarterdeck. Fell from the for top mast Mathew Donelson and was drownded."Another entry reads: "July 19 light breeze at 5 am picked up body of John Carter and buried him on the Isle of White."The daily issue of Pussers Rum was the highlight of the day. In those days, battles were fought "eyeball-to-eyeball." The mental acuity and alertness required to pack a cannonball into a muzzleloader was very great. Consequently in 1970, the Admiralty Board ended the daily issue of Pussers Rum in the Royal Navy on July 31st, 1970. This date since then is referred to as "Black Tot Day." The rum issue was one of the longest unbroken traditions in seafaring history.In 1979 Charles Tobias resurrected the historical recipe, forming Pussers Ltd. in the British Virgin Islands. His company produces their Pussers Rum following the blending information and the traditions of the Admiralty, including producing the rum from wooden pot stills just as it had been the tradition for over 200 years. This Navy-inspired blendis aged a decade and a half in charred oak barrels it delivers tropical aromas of molasses, Demerara sugar, dried fruits, and spice.Pick up your bottle today!

The life of a 17th century British Navy seaman was not an easy one.To prepare for a face off, the iron men in their wooden ships found both revival and salvation in Pussers Rum, as well as companionship for downtime reverie. From the earliest days of the Royal Navy, these foolhardy brave hearts were issued a daily ration or tot of rum by the ships Purser, a word the sailors later coined as Pusser.Pussers Rum is a tradition that grew out of necessity. The daily drink ration for English sailors was initially a gallon of beer. This proved unsustainable. Rum eventually replaced beer in 1655, due to the more concentrated ABV, much less quantity was required.But higher ABV led to heavy inebriation aboard British naval fleets, which began to pose a problem. It was then decided to dilute the rum rations, and servings became regulated in 1740 when a rum ratio of 4:1 was instated. From the mid 17th to 18th centuries, shipboard life was incredibly difficult. A diary of member of the British Navy, George Hodge, reveals the daily struggles and mundanities in the life of a seaman. His 500 page diary, recorded the 192 formations of the ships massive billowing sails: 1. Enemy is in sight, 2. Prepare for battle, 10. Enemy is retreating full speed imagine at a moments notice, being required to preform any of these formations, let alone being under the influence while executing them.Not to mention the ever present danger even when ships were not in battle On December 26, 1812, an entry reads: "A fresh breeze a strange sail in sight. Empl painting quarterdeck. Fell from the for top mast Mathew Donelson and was drownded."Another entry reads: "July 19 light breeze at 5am picked up body of John Carter and buried him on the Isle of White." The daily issue of Pussers Rum was the highlight of the day. In those days, battles were fought eyeball-to-eyeball. The mental acuity and alertness required to pack a cannonball into a muzzle loader was very great.Consequently in 1970, the Admiralty Board ended the daily issue of Pussers Rum in the Royal Navy on July 31st, 1970. This date since then is referred to as Black Tot Day. The rum issue was one of the longest unbroken traditions in seafaring history.In 1979 Charles Tobias resurrected the historical recipe, forming Pussers Ltd. in the British Virgin Islands. His company produces their Pussers Rum following the blending information and the traditions of the Admiralty, including producing the rum from wooden pot stills just as it had been the tradition for over 200 years.Pussers Gunpowder Proof- the last rum issued by the modern Royal Navy to its enlistees in 1970- commemorates the 36th anniversary of Black Tot Day. This aged overproof expression is bottled at 54.5 percent, the formula last used by the Admiralty, and distilled from 18th century vintage wooden pot stills from the Guyanas Demerara River Valley, that yield a depth of flavor, infusing the rum with an abundance of esters.Get your black tot today!

Pyrat Rum is a brand owned by owned by Patrn Spirits, and was released in 1997. The company is not a distiller, but rather a blender of spirits. Pyrat Rum was previously produced by the Anguilla Rums Company, but is now produced and bottled in Guyana South America, in the Diamond Bottling Plant owned by Demerara Distillers Ltd. (DDL). Pyrat XO Reserve, is a blend of 9 different Rums, sourced from all over the Carribean, primarily consisting of 2-year-old Demerara rum. Demerara rum is produced by DDL, which produces well over 20 million liters of rum a year. Though they have their own label, El Dorado, their rum is also commonly used in blends like Pyrat XO Reserve. The Diamond Bottling Plant -which is owned by DDL- has its own private bottling line within the plant itself.The rum in Pyrat XO Reserve is partly produced in a traditional pot still, and a portion of the blend is produced using Demerara Distillers High Ester Still, which is a John Dore Still. The oldest rum in the Pyrat Rum XO blend is 15-years-old, and all of the XO rum is aged in a combination of American Oak and French Limousine oak casks. Bottled at 40 percent, ABV Pyrat XO has a stout corked bottle said to resemble the type of bottles used by Caribbean rum runners, ship captains, and pirates in the 19th century. This XO Reserve has a dark amber color. It is sweet on the nose with notes of molasses, toffee, citrus, and spice. The palate is sugary, with signature bright citrus notes of orange liqueur and lemon, and tobacco. The deep flavors of Demerara rum are also present. It has a long finish with hints of ginger and cinnamon.Pick up a bottle of Pyrat XO Reserve today!

Rhum (French for Rum) Barbancourt is both distilled and bottled by Societe du Rhum Barbancourt,in Port Au Prince, on the Isle of Haiti. Founded in 1862, by Dupr Barbancourt, the company has been passed down through generations. The French spelling for for this Caribbean elixir may be off by one letter, However, the differences between Rhum and Rum are much more complex than this small grammatical twist. The rum making traditions of the French West Indies, differ greatly from the rum traditions of the other colonized Caribbean countries. A key difference in Rhum Agricole production is that it is distilled only once, to 70 percent ABV, from sugar cane juice as opposed to fermented molasses. Then it is brought down to bottling proof.Rhum Barbancourt does things even more differently; they distill their rhum twice, to 90 percent ABV, after which it is reduced to about 50 percent, before being aged in a combination of large oak vats and smaller barrels. The Rhum Barbancout Estate Reserve is finally bottled at 43 percent ABV.Initially distilled and reserved only for Barbancourt family and friends, it was eventually released for public sale for the first time ever in the mid 1960s, gaining much noteriety.The flavors of this rum are very similar on the nose as they are in the glass, with butterscotch and toffee flavors accented by sandal wood and French Limousin oak. As a 15-year-old spirit, the more oaky notes that are to be expected in the flavor, are less prominent due to the use of large wooden vats to age a portion of the rhum. These large vats allow less interaction with the oak. Also on the palate are flavors of rich fruit and baking spices. Caramelized brown sugars, and a dash of spices like cloves and cinnamon, with some marmalade and marzipan, and even a light smokiness of dark tobacco are all present.Pick up a bottle of this special rhum today!

Rhum (French for Rum) Barbancourt is both distilled and bottled by Societe du Rhum Barbancourt,in Port Au Prince, on the Isle of Haiti. Founded in 1862, by Dupr Barbancourt, the company has been passed down through generations. The French spelling for for this Caribbean elixir may be off by one letter, However, the differences between Rhum and Rum are much more complex than this small grammatical twist. The rum making traditions of the French West Indies, differ greatly from the rum traditions of the other colonized Caribbean countries. A key difference in Rhum Agricole production is that it is distilled only once, to 70 percent ABV, from sugar cane juice as opposed to fermented molasses. Then it is brought down to bottling proof. Barbancourt is twice distilled in Copper Pot Stills. The resultant spirit is aged for eight years in Limousin white oak barrels. Expect notes of oak vanilla and citrus.Pick up your bottle today!

Sugarcane traces its history back to the Indus Valley where it was originally cultivated nearly 5,000 years ago. In the late fifteenth century, Christopher Columbus introduced sugarcane to the Caribbean, planting it on the island of Hispaniola (presently, the Dominican Republic and Haiti). Sugarcane quickly became the staple crop of the Caribbean islands, where it was harvested and refined before being exported to western Europe and New England. Molasses, the byproduct of refining cane sugar, was used by Caribbean farmers to distill rum, which was sold to the many ships that sailed through the islands.During the Napoleonic Wars, the British Navy enforced a blockade against France, resulting in a plunge in the demand for Caribbean sugar. As farmers in the Caribbean began stockpiling the excess sugarcane they had harvested, distilleries throughout the Caribbean began turning to fresh sugarcane rather than molasses in order to produce rum. These rums became known as agricultural rhums or "rhum agricoles."Rhum Clment is a rhum agricole crafted on the island nation of Martinque. The rhum is made exclusively from sugarcane harvested on the Domaine de lAcajou Estate, which was purchased by Homre Clment in 1887. In order to harvest the sugarcane, expert farmers chop the stalks of the cane as low to the ground as possible in order to preserve the highest concentration of glucose (due to its weight, glucose is pulled to the bottom of the stalk by gravity). Then, within an hour of its harvest, the sugarcane is transported to the distillery and crushed in order to preserve the most fresh and raw flavor possible. Once the sugarcane juice has been extracted, it is fermented with an organic, proprietary strain of yeast before being distilled through Clments single-column copper still (the still is modeled after the classic Armagnac stills of France).Rhum Clment Cuve Homere is the magnum opus of the Rhum Clment Distillery. The rum is a blend of the best rums produced over the past fifteen years at the distillery, each of which was matured either in French Limousin barrique casks or re-charred, American oak barrels.The rum has an aroma of fresh biscuits, almonds, melted butter and warm spices. Notes of hazelnuts, tropical fruits, bananas, chocolate and pepper dominate the flavor profile, and give way to a finish accented by notes of citrus, oak, honey and cinnamon.Rhum Clment Cuve Homere was named one of the Top 50 Spirits by Wine Enthusiast, which gave it a score of 97 points in 2013. In addition, it earned the Gold Medal from the Beverage Testing Institute, and five stars from F. Paul Pacults Spirit Journal.Pick up a bottle today!

Sugarcane traces its history back to the Indus Valley where it was originally cultivated nearly 5,000 years ago. In the late fifteenth century, Christopher Columbus introduced sugarcane to the Caribbean, planting it on the island of Hispaniola (presently, the Dominican Republic and Haiti). Sugarcane quickly became the staple crop of the Caribbean islands, where it was harvested and refined before being exported to western Europe and New England. Molasses, the byproduct of refining cane sugar, was used by Caribbean farmers to distill rum, which was sold to the many ships that sailed through the islands.During the Napoleonic Wars, the British Navy enforced a blockade against France, resulting in a plunge in the demand for Caribbean sugar. As farmers in the Caribbean began stockpiling the excess sugarcane they had harvested, distilleries throughout the Caribbean began turning to fresh sugarcane rather than molasses in order to produce rum. These rums became known as agricultural rhums or "rhum agricoles."Rhum Clment is a rhum agricole crafted on the island nation of Martinque. The rhum is made exclusively from sugarcane harvested on the Domaine de lAcajou Estate, which was purchased by Homre Clment in 1887. In order to harvest the sugarcane, expert farmers chop the stalks of the cane as low to the ground as possible in order to preserve the highest concentration of glucose (due to its weight, glucose is pulled to the bottom of the stalk by gravity). Then, within an hour of its harvest, the sugarcane is transported to the distillery and crushed in order to preserve the most fresh and raw flavor possible. Once the sugarcane juice has been extracted, it is fermented with an organic, proprietary strain of yeast before being distilled through Clments single-column copper still (the still is modeled after the classic Armagnac stills of France).Rhum Clment Select Barrel is crafted by Habitation Clments cellar master. The cellar master chooses select casks of rum that have matured for a minimum of three years in French oak casks, and blends them together in order to craft this extraordinary rum.The rum is rich yet supple, with hints of toffee, tropical fruits and creamy vanilla. In addition, smooth touches of sugar cane, charred oak and caramel accent a lush and viscous finish.Rhum Clment Select Barrel earned a score of 93 points from the Beverage Testing Institute in 2014. Pick up a bottle today!

Sugarcane traces its history back to the Indus Valley where it was originally cultivated nearly 5,000 years ago. In the late fifteenth century, Christopher Columbus introduced sugarcane to the Caribbean, planting it on the island of Hispaniola (presently, the Dominican Republic and Haiti). Sugarcane quickly became the staple crop of the Caribbean islands, where it was harvested and refined before being exported to western Europe and New England. Molasses, the byproduct of refining cane sugar, was used by Caribbean farmers to distill rum, which was sold to the many ships that sailed through the islands.During the Napoleonic Wars, the British Navy enforced a blockade against France, resulting in a plunge in the demand for Caribbean sugar. As farmers in the Caribbean began stockpiling the excess sugarcane they had harvested, distilleries throughout the Caribbean began turning to fresh sugarcane rather than molasses in order to produce rum. These rums became known as agricultural rhums or rhum agricoles.Rhum Clment is a rhum agricole crafted on the island nation of Martinque. The rhum is made exclusively from sugarcane harvested on the Domaine de lAcajou Estate, which was purchased by Homre Clment in 1887. In order to harvest the sugarcane, expert farmers chop the stalks of the cane as low to the ground as possible in order to preserve the highest concentration of glucose (due to its weight, glucose is pulled to the bottom of the stalk by gravity). Then, within an hour of its harvest, the sugarcane is transported to the distillery and crushed in order to preserve the most fresh and raw flavor possible. Once the sugarcane juice has been extracted, it is fermented with an organic, proprietary strain of yeast before being distilled through Clments single-column copper still (the still is modeled after the classic Armagnac stills of France).Following distillation, Rhum Clment VSOP Vieux Agricole is matured for a minimum of four years in virgin Limousin barriques and re-charred bourbon casks. The alchemy of the natural rhum, together with the unique variety of the oak barrels used in the maturation process, contributes a brilliant mahogany color to the rum, and provides for an aroma of cocoa beans, warm caramel and exotic spices. Notes of coconuts, bananas, papaya and creme brulee dominate the palate, and lead to a finish accented by touches of mellow vanilla and caramel.Rhum Clment VSOP Vieux Agricole earned a score of 96 points from Wine Enthusiast, which called it perfectly balanced and the best new rum on the market. Pick up a bottle today!

Rhum J.M. is a French sugar cane juice rum founded in 1845 by Jean-Marie Martin in the foothills of Montagne Pelee on the island of Martinique. The distillery is situated in the middle of the 300 hectares of the Fonds-Prville estate, which dates back to 1790.The eponymous rum is a rhum agricole, meaning it is made by distilling sugar cane juice. This gives the rum a very distinct character. The character of J.M. rhum is also defined by the unique qualities of the sugar cane, which is grown in volcanic soil and damp sea air, yielding a lower sugar content. Fresh spring water is also used to produce the rum, contributing to its enhanced flavor profile. The farmers on Martinique do not burn the cane fields after harvest. Instead the sugar cane harvest is followed by the growth of bananas or pineapples, it is a rotating loop of cultivation. J.M.s rhum agricole is also one of the few labels with Appellation dOrigine Controlle(AOC), which dictates the way sugar cane is grown and processed.Rhum J.M. XO is a brilliant and expressive rhum agricole, blended with at minimum of six-year-old rums aged inre-charred bourbonbarrels.It has compelling notes of pickling spices, honeyed dried tropical fruits, toffee, and creme brulee with a soft, bright, dry-yet-fruity medium-full body. Other notes like sandalwood, peppercorns, and leather are all present on the finish. This rum is a complex, well-aged sipping rum with endless character and cascading layers of flavor. Pick up your bottle today!

In 1908, Don Jose Varela Blanco, a young Spanish entrepreneur, opened the first sugar mill in Pes just five years after Panama seceded from Colombia. With the encouragement and help of his three eldest sons, he began distilling spirits in 1936 in the same town where it all began. Today, Luis J. Varela, Jr. is the third generation of the Varela family running the company. "Our brand is the expression of our long and passionate quest to produce the finest aged rum in the world," Varela says.While rum is aged across different regions of the world, the rum distilled in Pes is uniquely flavorful due to the climate in Panama.The tropical rainfall, humid days and breezy nights add character and personality to the development of the rum.In addition, the Varela family controls the entire rum-making process from grain to glass they grow, hand-pick and hand-harvest their own sugar cane, distill it into rum and age it in used, bourbon white oak casks in Pes.Their commitment to making the finest rum in the world earned them a gold medal at the 2009 Ministry of Rum Tasting Competition and a double gold medal at the 2010 San Francisco World Spirits Competition.Distilled in a four-column still and aged for a minimum of seven years, Ron Abuelo Anejo 7 Aos has a nose of toffee and butterscotch and notes of vanilla, nutmeg, cinnamon and oak. "Abuelo means grandfather in Spanish, and the old man image on our labels reflects the essence of this brand: heritage and tradition," says Varela Jr.Pick up your bottle of Abuelo Rum today!

Five years after Panama seceded from Colombia, Don Jose Varela a young Spanish entrepreneur opened the first sugar mill in Pes, a small city situated in southern Panama. Thirty years later, Varela began distilling the excess sugar cane that he harvested into rum. While rum has traditionally been associated with the Caribbean islands, the rum matured in Pes is uniquely flavorful due to Panamas climate. The tropical rainfall, humid days and breezy nights produce incredibly ripe sugar cane, and add character and personality to the rum as it matures. Today, Luis J. Varela Don Joses grandson represents the third-generation of master distillers in his family. "Our brand is the expression of our long and passionate quest to produce the finest aged rum in the world,"Varela says.Ron Abuelo Centuria Rum is a limited-edition rum crafted exclusively from sugar cane harvested on the Varela Estate. While many sugarcane farmers burn their fields prior to harvesting their plants (burning enables faster cultivation), Varela refuses to use flame-harvesting due to the detrimental effects it has on the sugars residing in the base of the cane stalk. Rather, when the sugarcane reaches its peak of maturity, expert farmers at the Varela Estate tenderly harvest the crops by hand.Once the cane has been harvested, it is shredded at the distillery before being fermented and distilled. Following distillation, the rum is solera-aged for up to 30 years. 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.Ron Abuelo Centuria Rum was crafted to celebrate the distillerys 100th anniversary. The rum has a dark caramel color, along with an aroma of sweet vanilla, toffee and chocolate. The aroma gives way to notes of crme brle, molasses, coffee and dark tea on the palate, and finishes with a touch of sweetness.The rum was named one of the top 10 rums by Gayot, and was rated one of the Top 50 Spirits by Wine Enthusiast, which gave it a score of 97 points. In addition, it earned a score of 96 points from the Beverage Testing Institute, which said that it was "a fantastically flavorful and balanced sipping rum."Pick up a bottle today!

In 1929, Julin Barcel emigrated from Spain to Santo Domingo, founding Barcel and Co.in 1950, Barcel Blanco and Dorado gold Rum initiated the success of Ron Barcel brand, and the label has been growing rapidly ever since. Ron Barcel distills their rum from 100 percent Dominican sugar cane juice. It is finished for two years in French oak, in a horizontal fashion in the rickhouses, compared to Barcels traditional maturation process utilizing bourbon barrels, aged in a vertical fashion.This 10-year-old rum, this has premium rum notes combined by spicy kicks of bourbon overpowering the spirits latent sugar cane characteristics. The finish delivers subtle pepper, oak, and a hint of bitterness. A rum for the bourbon enthusiast.Pick up your bottle today!

Ron Coln was founded by two friends Thurman Wise and Pepijn Janssens after becoming enamored with El Salvador during a trip they took in 2018 to Latin America. The brand was named after El Salvadors former currency Coln, which in turn got its name from the discoverer of America, Christopher Columbus (Cristbal Coln in Spanish). The brand soon expanded and the duo became a crew of 6 passionate individuals, the rest is history.Coming from a bartending background they were fascinated by the countrys sugar cane and coffee, both some of the highest quality in the world. They instantly began thinking about ways to combine them with rum, which is how Ron Colon Salvadoreno Coffee Infused Rum came to be. They partnered with Jags Heads Coffee farms and the Licorera Cihuatn distillery to create a unique dry and fruity coffee rum, as well as an aged rum expression.The rum is a blend of 70 percent 6-year-old column-still Salvadorean rum, 15 percent unaged Jamaican pot-still rum, and 15 percent 3-year-old Jamaican rum. Its made with local sugar cane and aged in white oak ex-bourbon barrels. The Coffee Infused expression takes the Aged Rum and macerates it with whole coffee beans from the El Ciprs region, where they are grown in volcanic soil at an altitude of 1700m. The maceration takes 48 hours, which allows the rich flavor to transfer to the liquid. This process is cut off just before bitter notes would start forming. Grab a bottle now!

Ron Coln was founded by two friends Thurman Wise and Pepijn Janssens after becoming enamored with El Salvador during a trip they took in 2018 to Latin America. The brand was named after El Salvadors former currency Coln, which in turn got its name from the discoverer of America, Christopher Columbus (Cristbal Coln in Spanish). The brand soon expanded and the duo became a crew of 6 passionate individuals, the rest is history.Coming from a bartending background they were fascinated by the countrys sugar cane and coffee, both some of the highest quality in the world. They instantly began thinking about ways to combine them with rum, which is how Ron Colon Salvadoreno Coffee Infused Rum came to be. They partnered with Jags Heads Coffee farms and the Licorera Cihuatn distillery to create a unique dry and fruity coffee rum, as well as an aged rum expression.The rum is a blend of 6-year-old column-still Salvadorean rum (Licorera Cihuatn distillery), unaged Jamaican pot-still rum (Worthy Park, Hampden, and Monymusk distilleries), and 3-year-old Jamaican rum (Worthy Park). Its made with local sugar cane. The Coffee Infused expression takes the Aged Dark Rum and macerates it with medium-roast whole bourbon coffee beans from the El Ciprs region, where they are grown in volcanic soil at an altitude of 1700m. The maceration takes 48 hours, which allows the rich flavor to transfer to the liquid, giving the rum cherry, chocolate, and honey flavors. The spirit is non-chill filtered in order for the coffee oils to remain intact. The Green Label is the lower-proof version of the Red Label.Grab a bottle now!

Ron Coln was founded by two friends Thurman Wise and Pepijn Janssens after becoming enamored with El Salvador during a trip they took in 2018 to Latin America. The brand was named after El Salvadors former currency Coln, which in turn got its name from the discoverer of America, Christopher Columbus (Cristbal Coln in Spanish). The brand soon expanded and the duo became a crew of 6 passionate individuals, the rest is history.Coming from a bartending background they were fascinated by the countrys sugar cane and coffee, both some of the highest quality in the world. They instantly began thinking about ways to combine them with rum, which is how Ron Coln Salvadoreo Coffee Infused Rum came to be. They partnered with Jags Heads Coffee farms and the Licorera Cihuatn distillery to create a unique dry and fruity coffee rum, as well as an aged rum expression.The rum is a blend of 70 percent 6-year-old column-still Salvadorean rum, 15 percent unaged Jamaican pot-still rum, and 15 percent 3-year-old Jamaican rum. Its made with local sugar cane and aged in white oak ex-bourbon barrels. The Salvadorean rum is produced at the Licorera Cihuatn distillery under the watchful eye of blender and Master Distiller Gabriella Ayala. First, the sugar cane is milled using a 100-year-old mill, then the molasses ferment for 36 hours before they are distilled. The rum is then aged with a high yearly angels share of 8 percent. The Salvadorean rum brings fruity and tropical notes to the profile, while the Jamaican rums bring an earthiness and warmth for a perfect balance.Grab a bottle now!