High Quality Aged Rums

Angostura 1824 is produced on the island of Trinidad from rich sugar cane molasses. Their rums are fermented for 48-72 hours and are distilled in continuous column-stills. Angostura 1824 is matured in first use, ex-bourbon barrels for a minimum of 12 years before being blended and recasked. It is bottled at 80 proof in Angostura’s trademark square bottle. 1824 is said to be the year that Dr. Siegert created what we now know as Angostura aromatic bitters.

This limited edition rum from the House of Angostura pays homage to Don Carlos Siegert, son of the brand's founder, Dr. Johann Gottlieb Benjamin Siegert, who came up with the original recipe for their famous bitters. Found notes suggest Don Carlos had envisioned a blend such as this one that never came to fruition. It's a blend of 8 and 10 year old rums that spend 12 months in first fill ex-bourbon casks.

This is the Venezuelan distillery’s flagship rum, called “exclusiva” as a tribute to their 18th century founder Don Juancho Nieto Meléndez, who was always in search of exclusive flavors for his rums. It’s a blend of 12 year old copper pot-still rums made from both molasses and sugarcane honey, aged in ex-bourbon barrels.

Diplomático rums are produced in Venezuela at a facility that prides itself on its environmental initiatives as it practices traditional methods of rum production. This Reserva is made from rums averaging 8 years old. It's a dark gold-colored rum made from a similar composition of Diplomático’s blanco, with a 50/50 blend of molasses-based rum distilled in column-stills and sugarcane rums distilled in copper pots; it is aged in used bourbon barrels.

“Añejo” is actually somewhat of a misnomer for this rum. Though it has the appearance of an older marque, it’s actually the youngest in the brand’s range, using rums averaging 2 - 4 years old, slightly younger than their Blanco. It’s predominantly made from light rum made from molasses and produced in continuous column stills blended with heavy rum made from sugar cane honey (a dark syrup made by filtering and then boiling the water out of the sugar cane juice).. That is distilled in copper pot stills, then aged in used bourbon barrels.

The Netherlands has a long history of distillation, dating back to the 1600s. In addition to the big names like Bols, craft distilleries such as Zuidam crank out an extraordinarily large number of spirits while retaining a reputation for quality. Master Distiller Patrick van Zuidam is considered one of world’s top distillers. The Flying Dutchman No. 3 is aged for at least three years in a combination of new American oak, first-fill Oloroso sherry, and first-fill Pedro Ximénez sherry barrels. Note: This is not currently available in the U.S.

This rum bottling previously had no age statement, but was widely known to have been aged at least 10 years. This Bajan rum is distilled at the Foursquare Distillery and adds no sugar pre-bottling. The packaging must be noted as it is black glass and appears to be melting.

This Bajan rum is distilled at the Foursquare Distillery, an independent distillery owned by the Seale family. Doorly's was a rum brand that had been established on the island in the 1920's. In the 1990's the Seale family acquired the brand. The rum is made from a combination of pot and column-still rums and is aged in refill bourbon barrels.

Distilled in the Dominican Republic, this rum is then aged in a solera system. Ron Matusalem was founded in Cuba, but the family that owned the brand fled in the 1950's due to the Castro regime. It has been made in the Domincan Republic ever since. Note: The Solera 7 is not currently available in the US.

The El Dorado rums are distilled at the Demerara Distillers Limited (DDL) in Guyana from molasses sourced from 100% Demerara sugar. They have acquired quite a few different stills from closed distilleries on the island and use a combination of them for each marque. The 8 year uses four different types of stills including an Enmore wooden column-still and a two column-metal-Coffey still. The rum is blended and aged in ex-whiskey barrels.