Ron Barcelo Imperial Ron Dominican Rum, 70 cl

Product Information

Once the blend is achieved, Mizunara Cask is aged in virgin Japanese oak barrels to provide the complexity and unique flavour that distinguishes this exuberant rum. Barceló Imperial Mizunara Cask was born to fascinate the most demanding palates. The nose here is quite complex with many different aromas to navigate. First, you find notes of wood and spice soon followed by almond and butterscotch. Leave it to breathe for a moment and you’ll find that notes of vanilla, banana peel, and oranges emerge. The third of these limited bottlings is Barceló Imperial Mizunara Cask, which is a result of aging the reserves of the brand’s most prized rums in oak barrels with different degrees of toast, carefully selected by Galíndez.

Very loosely we may put my scores into terms that you may be familiar with on a Gold, Silver, and Bronze medal scale as follows: These superlative distillates are the result of blending the exclusive reserves of Barceló Imperial Rum, which have been aged for more than a decade under the meticulous attention of master rum maker Eduardo Galíndez. Other rums produced include Barceló Premium Blend 30 Aniv., Platinum, Gran Añejo, Añejo, Dorado, Blanco and Barceló Cream. The brand elevates Dominican rum to the highest level, always preserving the seal of quality that has been a hallmark of the company for almost 100 years. This ultra-premium rum range includes Barceló Imperial Porto Cask, Barceló Imperial Mizunara Cask, and Barceló Imperial Maple Cask.Once distilled, it’s aged for eight years in ex-bourbon casks. This is followed by six more years in Oloroso sherry casks. Each barrel imparts its own unique flavors, which is exactly what the Master Blender envisioned when selecting them. On the nose, you’ll find notes of roasted coffee, milk chocolate, and dried apricots. The palate is full-bodied with distinct notes of cherries, cinnamon, raisins, caramelized apples, candied oranges, and sweet strawberries. This wonderful medley of delightful flavors is topped off with a long, simple finish of toffee. 5. Brugal XV Rum The Brugal family recipes are guarded closely, shared only with trusted family. They are passed down through the generations and anyone who takes on the job of overseeing the process must ensure the traditions of the distillery and their recipes are upheld. Vizcaya represents a full product line from Oliver & Oliver, naming this expression after the impressive age of the spirit. It’s aged for an average of 18-21 years in bourbon barrels and is made from fresh cane juice instead of molasses.

Im Gaumen sehr mild und weich, dezentes Karamell im Schokomantel, Sahne-Toffee-Vanille Creme, kandierte tropische Früchte liegen in einer getoasteten Holzschale. Könnte etwas mehr Körper haben, vielleicht liegts am geringen Vol.% ? Though it’s not aged nearly as long as the previous expression, this one is still top-notch. It contains a blend of rums that are aged for an average of six years. The Dominican environment is hot and humid which does increase the speed of aging. This expression is aged almost entirely in American bourbon barrels which are routinely scraped and re-charred to achieve the optimal flavor. This devilish drink is heavy on the rum – exactly how they like it down there. While it’s softened by sweeter ingredients, you’ll feel the effects sooner rather than later. These rums, crafted from nectar from the finest selection of Dominican sugar cane juice, invite consumers to discover the world in every sip with their extraordinary profiles and enveloping flavours.This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. In der Nase dunkel und tief. Am Grund liegt dunkles Holz mit Karamell-Toffee Bonbons obendrauf. Als Topping gibt's Kakao und herbe Gewürze, sehr mehrdimensional. The distillery was founded by Andres Brugal Montaner. Originally Spanish, he moved his family to the Dominican. He began experimenting with distillation and cane juice while still in Cuba, though, giving him some experience to build on. He opened the distillery almost immediately after settling in the Dominican Republic in 1888.