Papa's Pilar Dark Rum
Papa's Pilar // Multiple Countries
Papa's Pilar Dark Rum uses sugarcane grown in Florida, Central America and the Caribbean. After being both pot- and column-stilled, it is then Solera-aged in bourbon barrels and port wine casks and then blended together. It is then finished in Spanish sherry casks. The number 24 on the label is not an age-statement, but rather an indication of the age of the solera (which is to say that part of the rum is aged up to 24 years, but not all).
Dark RumAKA Black Rum. Usually aged (but not always) and has additional caramel-coloring added to provide the dark/black color. Some are distilled from blackstrap molasses. No specific type or size barrel required for aging nor is there a set time required for aging in most countries with a few exceptions.
Cask Typeex-bourbon, ex-port, finished in Spanish sherry casks
"The aroma began with a strong notes of caramel and cocoa. Spice notes and vanilla dance in the middle with charred oak tannins coming in at the fade. The first sip delivered caramel and chocolate from the aroma followed by spice notes of cinnamon, nutmeg, and earthy vanilla. Smoky oak and dried orange peel flavors transition to a dry sherry finish. The flavors manifests in a sweet and spicy profile that comes in much sweeter than most rums with this age statement."