Chairman’s Reserve The Forgotten Casks is an extra-aged sipping rum crafted to mimic rum found in the original forgotten casks of Chairman’s Reserve, which were preserved from St. Lucia Distillers horrific fire on May 2, 2007. The cellar master was forced to find unusual storage space for his rum barrels during the rehabilitation of the distillery, and these casks were misplaced during this time of confusion. These “forgotten casks” resulted in rum which was too old for the original Chairman’s Reserve blend, so it was decided that this rum would be released on its own and was received with worldwide acclaim. St. Lucia Distillers continues to hold back select Chairman’s Reserve for extra aging to offer a limited release of “The Forgotten Casks."

RUM BLEND: A blend of Coffey and pot stills

MATURATION: The original Chairman's Reserve recipe is matured an additional three years in ex-bourbon barrels after blending, for a soft elegant blend of rum from 8-11 years old. 

TASTING NOTES

Rich, dark, gold mahogany color with an intense nose of sweet raisins, cigar tobacco, amber honey and vanilla. A warm palate offers grilled tropical fruit and candied walnuts rounded with soft spices that persist throughout a long wonderful finish.

If it is smoothness you seek, then look no further my friend. Brugal XV is a unique blend that combines rums aged in white American oak casks and rums aged in ex Pedro Ximenez sherry casks. The result is a perfect marriage of dry rums with sweet notes and exceptional smoothness.

TASTING NOTES

Colour: A crystal clear rum with an amber hue that appears brilliant and bright.

Nose: Smooth, with a light woodiness. Its aroma is a harmony of honey and dried fruits with traces of caramel.

Palate: A smooth and wonderful melody of fruity, and slightly sweet notes.

Aftertaste: A slightly sweet and long lasting finish to savour until your next sip.

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 settlement's 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, farmer's 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 Guyana's 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 Guyana's 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 Guyana's 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.

Chairman’s Reserve was first blended in 1999, overseen by then Chairman, Laurie Barnard, as a special project to create a fine quality rum that can represent the iconic style of St. Lucian rum. As a simple line of distinction, Chairman’s Reserve starts with selected aged rums of both Coffey column stills and copper pot stills, married together after maturation, and then re-entered into oak for blending and final finishing. The end result has become the flagship St. Lucian rum known for its harmonious well-rounded finesse and style with tremendous character for cocktails and sipping experiences.

RUM BLEND: A marriage of aged rums distilled from Coffey and pot stills

MATURATION: Aged separately by batch and type of still in ex-Bourbon barrels, then blended and rested in oak vats for an additional six months. Average age of the blend is 5 years.

TASTING NOTES: Rich dark amber in color, typical pot still richness comes through the aromas carried by whiffs of cooked banana, caramelized fruits and spicy oak derived vanilla. A wellbalanced mid-palate provides structure around flavors of chocolate, golden raisin, tobacco and clove, which dissipates over a long creamy finish.

The distillery was founded in 1945 in Veracruz, Mexico. A state that lies a bit off the beaten path in the Caribbean. It's 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. It's 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. 

Koloa Rum is a single-batch, craft distiller and bottler that handcrafts their rums from the finest quality sugarcane and the pure, abundant waters of Kauai, Hawaii. Koloa sources their water from the crisp rainwaters of Mount Waialeale. The nearby mountain peaks and rainforests capture the rainfall as it slowly filters through volcanic strata before reaching a vast underground aquifer. This incredibly pure Kauai water imparts its own unique taste and mouth feel that perfectly complements Koloa's rum. This, combined with the tall cane sugarcane, results in a truly unique and delicious Kauai White, Gold, Dark, Spice and Coconut and Coffee Rum, as well as ready-to-drink Mai Tai, Rum Punch and Pineapple Passion products. Koloa Coconut Rum is crafted from raw Cane Sugar mash, twice distilled at 160 180 ABV in an impressive vintage 1210 gallon steam powered copper pot still and cut with filtered water from the ancient Mount Waialeale.

Pusser's Rum Crown Jewel is a true aged rum of 15 Years and is crafted in small batches. It's a superb, coveted and limited edition 15 year aged rum that continues to win awards and accolades. Aficionados and connoisseurs regard it as the finest rum in the world. Forbes magazine called it the "Single Malt of Rum," we call it "Liquid History." Pusser's Rum is a world class, award-winning true aged rum with a distinctively smooth and well-rounded taste. Pusser's is 100 percent rum with no artificial flavors or colors and is gluten free.

Color: Dark Amber
Nose: Classic Demerara Sugar, Molasses Dried Fruits, Island Spices and Caramel
Body: Full and round, ideal for sipping
Finish: Warm, smooth, long and memorable

AWARDS:
2018
Gold Medal, The Spirits Business Global Rum Masters (Pusser's Aged 15 Years)
2017
Gold Medal, The Spirits Business Global Rum Masters (Pusser's Aged 15 Years)
2016
Gold, International Spirits Challenge (Pusser's Aged 15 Years) Rum XP Awards (Pusser's Aged 15 Years)
Bronze, World Rum Awards (Pusser's Aged 15 Years)
2015
Silver, The Spirits Business Rum Masters (Pusser's Aged 15 Years)
Gold (World's Best Rum), World Rum Awards (Pusser's Aged 15 Years)
2014
Gold, The Fifty Best (Pusser's Aged 15 Years) 95 (Exceptional), Tastings.com (Pusser's Aged 15 Years)
Master, The Spirits Business Rum Masters (Pusser's Aged 15 Years)
Gold, International Spirits Challenge (Pusser's Aged 15 Years)
Best in Class, RumXP International Tasting Competition (Pusser's Aged 15 Years)
Silver, World Rum Awards (Pusser's Aged 15 Years)
2013
Silver, International Spirits Challenge (Pusser's Aged 15 Years)
Gold, The Spirits Business Rum Masters (Pusser's Aged 15 Years)
2012
Silver, The Spirits Business Design & Packaging (Pusser's Aged 15 Years)
Bronze, International Spirits Challenge (Pusser's Aged 15 Years)
2011
Double Gold, San Francisco World Spirits Competition (Pusser's Aged 15 Years)
2010
Double Gold, San Francisco World Spirits Competition (Pusser's Aged 15 Years)

Bottle Size: 750ml

Bumbu XO is truly a thing of beauty. A smooth, rich and complex rum created from scratch by our master distiller, our XO is aged in bourbon barrels and selectively finished in white oak sherry casks to achieve a beautifully balanced, endlessly sippable rum.

This special release is distilled and aged in Panama, where we created a truly unique – and unquestionably superior – rum. Aromas of toffee, toasted oak, and vanilla give way to orange zest, peppery spice and even a hint of coffee on the palate.

A wonderfully engaging rum that encourages repeat visits, Bumbu XO is perfect for traditional rum cocktails – and perhaps even better on its own, neat or with a single ice cube.

Las Cabras Distillery dates as far back as 1919, when it was just a mere sugar mill. In the 90s the abandoned mill was discovered by Francisco Jose Fernandez Perez, aka "Don Pancho," and Carlos Esquivel. Beneath the overgrown grass, they uncovered a copper column still with a small medallion inscribed with Cincinnati 1922, and the modern day Las Cabras rum production plant was born. The distillery now boasts a five column, continuous distillation installation that distills rum from molasses, fermented using a bespoke strain of pineapple yeast. The facility also produces Caa Brava Rum. This Zafra 21 is distilled by Cuban master blender Francisco "Don Pancho" Fernandez, in the Cuban style of rum production. Made from molasses and aged in used Bourbon barrels for twenty-one years.

The urban Allegheny Distilling (Maggie's Farm) is situated in the historic Strip District of Pittsburgh. The maker of Maggie's Farm Rum, this is the first commercially-available Pennsylvania-made craft rum since Prohibition. Maggie's Farm is an independent craft distillery, distilling all of their rums from Louisiana turbinado, from raw cane, rather than molasses, and pot-distilled for body and flavor on 100% copper Spanish-made stills. They produce their rums using Caribbean-derived yeasts using a long fermentation process for higher ester production. Their white rums are aged for 3-6 months in stainless steel vats for smoothness. Their rums are aged 2-3 years in neutral rum casks, to preserve the flavors and aromas. Their rums are also finished sans sugar additives yielding a naturally dry product, different than many other rums. All flavored products are made with all-natural ingredients 100% of the time. Maggie's Farm 50/50 Dark Rum is a traditional style of a Caribbean dark rum produced by blending and aging their own pot-distilled cane rum with extra-aged molasses based, column-distilled rum from the Caribbean. The spirit is then re-aged an additional 6-9 months to marry the flavors. Maggie's Farm 50/50 Dark Rum has earned several accolades including a Double Gold Medal at the 2018 SIP Awards.

Round and full of flavor, our rum is made from a collection of the finest molasses available. As always, we bring out the best in our ingredients through traditional double distillation in hand-built copper pot stills. The result of our unique cooperage program, consisting of a variety of oak species and multiple toast profiles, is a bold and robust rum with rich deep fruit flavors, with viscous and warm notes of vanilla and caramel. This is a rum to excite both the rum purist and the committed whisky drinker.

Tasting Notes

NOSE: rock candy, pancake syrup, tanned leather, violets, burnt marshmallow, under ripe cantaloupe, saltwater taffy, prune, menthol, hoisin, roasted nuts

TASTE: lush and coating with cacao nibs, hazelnut syrup, char, tart cherry skins, burnt toast, caramel

FINISH: medium finish with layers of raw sugar, fruit skins, candied beets, char, tawny port reduction and abundant tannins

"Kirk and Sweeney was the name of a wooden schooner that was best known for smuggling rum from the Caribbean to the United States during Prohibition," says August Sebastiani, President of 35 Maple Street Distillery. Just before it entered the territorial waters of the United States, the schooner would drop anchor and sell the rum to smaller boats which would come up alongside the Kirk and Sweeney. The smaller boats, which were faster and more maneuverable than the boats in the Coast Guard's fleet, would smuggle the rum ashore. As other boats followed suit, the edge of U.S. jurisdiction the line where boats like the Kirk and Sweeney dropped anchor became known as the "Rum Line" and the row of ships waiting to sell rum on the Rum Line were said to be anchored on "Rum Row." The process begins with quality "Blackstrap Molasses" which is the byproduct of hand-harvested sugarcane sourced just south of the distillery. The liquid is carefully fermented, distilled and aged in American oak barrels in the Dominican Republic. The presentation is inspired by an old captain's reserve cigar box, enclosed in a rich mahogany-styled gift box and opens just as a treasure chest might. Bottled in ultra-premium handmade crystal glass inspired by the traditional bottles that were used during the early 20th century.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. Tiki Lovers Dark Rum consists of a blend of aged as well as unaged rum from the Caribbean. The groundwork is laid on unaged Jamaican pot-still rum, hailing from Jamaica's Hampden Estate the only distillery on the island that produces exclusively pot-still rum. It is expertly blended with Barbados rum that has been aged for 2 to 3 years. It is then enriched with clear column-still rums from Trinidad and Guyana, as well as some 3 to 5 YO rum from Trinidad, resulting in a spirit that is as complex as it is balanced. You can expect a rich palate with vanilla, fruit, spice, and dark sugar. Enjoy this 114-proof rum on its own or in a spectacular variety of rum-forward cocktails.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. The Tiki Lovers Pineapple rum followed in the footsteps of their Dark Rum and White Rum and is made with aged as well as unaged Jamaican pot-still rum, 3YO ex-bourbon barrel-aged rum from Barbados, as well as some clear column still rum from Guyana and Trinidad. It is a nod to Caribbean rum of the past, where fresh pineapples were added to sugar cane spirits. This modern take has all-natural pineapple extract added, made from ripe tropical South American pineapples. The infusion is added at the end of the process, before letting the blend rest and giving the aromas a chance to come together.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. Their White Rum consists of a blend of aged as well as unaged rum from the Caribbean. The groundwork is laid on Jamaican rum, distilled at the island's renowned Monymusk and Worthy Park distilleries. These are unaged and pot-distilled, creating a backbone of ester-heavy taste meaning banana and fruits. It is then blended by rum from Trinidad that has been aged for up to 5 years in ex-bourbon barrels and charcoal-filtered to rid it of its color. Before bottling, some clear column still rum is added, enriching the palate with complex fruity and floral notes. 

In 1778, the HMS Resolution, commanded by Captain James Cook, made landfall on the island of Kaua'i, the oldest island in the Hawaiian archipelago. Cook was the first European to visit the Hawaiian islands, and his sailors undoubtedly exhausted from a long and arduous journey are believed to have introduced the concept of rum to the Hawaiians. Within a few years, Hawaii's first successful sugar plantation was established near the town of Koloa on the island of Kaua'i. "In many ways, this is where it all began," says Robert Gunter, master distiller at Koloa Rum Corporation. Koloa Rum is a single-batch craft distiller and bottler that handcrafts their rums from the finest quality sugarcane and the pure, abundant waters of Kauai, Hawaii. Koloa sources their water from the crisp rainwaters of Mount Waialeale. The nearby mountain peaks and rainforests capture the rainfall as it slowly filters through volcanic strata before reaching a vast underground aquifer. This incredibly pure Kauai water imparts its own unique taste and mouthfeel that perfectly complements Koloa's rum. Combined with the indigenous tall cane sugarcane, this results in a truly unique and delicious Kauai White, Gold, Dark, Spice and Coconut, and Coffee Rum, as well as ready-to-drink Mai Tai, Pineapple Passion, and Rum Punch products. The Original Koloa Hawaiian Rum Punch, therefore, comes with a respectable pedigree. This ready-made cocktail is as delicious as it is convenient and is based on the Koloa Kauai White Rum. The addition of essences of oranges, tropical passion fruit, guava puree, and pure Hawaiian cane sugar make for an incredibly light cocktail, perfect as a summertime refreshment. Everything you need to do is add ice and enjoy.

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 Venezuela's 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, Diplomtico's 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. It's 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.

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 Venezuela's 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, Diplomtico's 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, it's a well-balanced, tropical, fruity, and oaky spirit.

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 Venezuela's 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, Diplomtico's 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. It's the most complex and heavy of the three expressions.

Ron Colón Salvadoreño High Proof Rum is made from a special blend, creating a complex flavor palate. The blend includes a Salvadoran column distilled rum and aged and unaged pot-distilled rums from Jamaica. By combining column-distilled and pot-distilled rums, the overall flavor offers contrasting characteristics that interact to create something quite unique.

RECIPE

• 6-year-old column stilled Salvadoran rum produced by Licorera Cihuatán, a part of Ingenio La Cabaña of El Salvador, one of the largest and oldest sugar producers in the country established in 1920.

•Unaged pot stilled Jamaican rum produced by Worthy Park, Hampden and Monymusk distilleries. • 3-year-old Jamaican pot stilled rum produced by Worthy Park estate.

PROCESS

The rum begins its life from local sugar cane that is gathered and then run through a 100-year-old sugar cane mill to be turned into molasses. From molasses it undergoes fermentation with proprietary yeasts for 36 hours before being distilled by a modern multi-column still. After distillation the rum is aged in white oak ex-bourbon barrels sitting alongside rums that The Licorera Cihuatán distillery has been producing since 2004.

TASTING NOTES

The palate brings notes of tropical fruit notes, but with a developing toasted warm spicy caramel flavor. Balanced with creamy milk chocolate, roasted almond and dried chewy apricot notes.