After its debut as a 12-year-old rye whiskey that clinched a Gold Medal at the 2019 San Francisco World Spirits Competition, Bulleit had retired this particular edition from the market, causing a stir among enthusiasts. In the spring of 2024, Bulleit is set to bring back this beloved spirit with the release of their Bulleit Frontier Rye 12-year, an exclusive version of their well-known Bulleit Rye.

This iteration follows the same recipe as the Bulleit 95 Rye, comprising 95% rye and 5% malted barley. The ageing process marks the distinction: the standard offering matures between four and seven years, whereas this special batch is aged for no less than 12 years. Some of this whiskey’s components have even been aged in newly charred American white oak barrels for up to 17 years. The final product is a 92 proof (46% ABV) beverage, delivering the expected rye spiciness with hints of vanilla and anise. The Bulleit Rye 12-year-old is being sold across the nation (excluding Maine) at a price of $54.99 for a 750-milliliter bottle.

Despite missing out on acquiring the 2019 release of the 12-year rye whiskey, we secured a bottle upon its re-release in April. Our brief review? It fully lives up to its reputation and we sincerely hope it won’t be another five years until more becomes available.

These recommendations are drawn from direct experiences with promotional content and products supplied by the manufacturer.

Read more: The 27 Best Bourbon Brands, Ranked

Bulleit has been in the business of producing rye whiskey expressions for 13 years. Although the company started its 12-year American straight rye much earlier, it wasn’t until 2019 that it was released, eventually earning a gold medal at the 2019 San Francisco World Spirits Competition. This limited-edition whiskey is no longer available on the market.

In response to consumer demand for high-quality rye whiskeys, Bulleit, located in Shelbyville, Kentucky, is focusing on this segment. Jesse Damashek, the senior vice president of whiskies and liqueurs at Diageo, which owns Bulleit, emphasized their commitment to the rye whiskey category.

According to Bulleit Master Blender Andrew MacKay, the new version adheres to the craftsmanship of previous iterations. With a 95% rye mash bill, it ranks among the rye whiskeys with the highest concentration of rye available commercially. The Bulleit Frontier 12-Year-Old Rye Whiskey has garnered multiple accolades, including Double Gold at the 2024 San Francisco World Spirit Awards, gold medals at the 2024 SIP Awards, 2024 Ascot Awards, and 2024 New York International Spirits Competition, as well as a perfect score at the 2024 Chilled 100 Spirits Awards.

The Bulleit Frontier 12-year rye whiskey offers a distinct taste compared to the Bulleit 95 rye and the 2019 debut of the same age. Despite sharing the same mash bill, the difference lies in the aging period. While the standard rye ages for about four to seven years in new American oak barrels, this special 12-year edition features whiskey aged for at least 12 years.

Remarkably, even within 12-year releases, subtle discrepancies emerge. The 2019 batch comprised whiskey exclusively aged for 12 years. In contrast, the 2024 batch includes barrels that have matured for up to 17 years, showcasing how five additional years can significantly alter a whiskey’s character.

The whiskey exudes a smoky, slightly peaty scent with undercurrents of vanilla and a caramel-like sweetness. These aromatic qualities translate to the taste, delivering a spicy, anise-laced vanilla flavor. Bulleit describes the profile as encompassing “light, fruity, woody-oaky, floral, and vanilla-spice notes,” producing a “semi-sweet, clean, and crisp” finish. Its smoothness is comparable to more expensive, longer-aged rye whiskies.

The 2024 edition maintains the same 95% rye and 5% malted barley composition found in Bulleit’s primary rye. The 95% rye content is among the highest in the industry, infusing the whiskey with its characteristic spiciness. According to U.S. law, all rye whiskey barrels must be American-made to qualify as “American whiskey.” They must contain at least 51% rye, distinguishing them from bourbon differences, be distilled at no more than 160 proof, and age in new charred oak barrels among other stipulations.

Bulleit Frontier’s 12-year rye whiskey is distilled and aged in Lawrenceburg, Indiana, and bottled in Louisville, Kentucky. Like other whiskeys, the grains are mashed with water and yeast, which are then fermented before being heated up and distilled. The final step in the process is aging in unused charred American white oak barrels for a minimum of 12 years. No other flavors or colors are added, making this an American straight rye whiskey. After that, it’s bottled in the standard Bulleit Frontier bottle with the signature, slightly askew label slapped across the front.

If you ask the folks at Bulleit, they will tell you there are two ways to enjoy Bulleit Frontier 12-year rye whiskey: neat or on the rocks. In sampling the product, we tried it both ways and noted that each has some pros and cons.

Drinking it neat (that is, poured in a glass, unchilled, unshaken, and with nothing else added), allows for you to get the fullest version of the spirit’s aroma and flavors. Sipping this golden-amber spirit neat revealed the spicy, oaky-vanilla flavor that was promised in the tasting description. By drinking it on the rocks (with ice cubes — or with one large ice cube, as we prefer), it opens up some fruity aromas and makes for a much smoother sip. It does, however, tamp down that level of spice.

If that’s not how you like to drink your whiskey, that’s no problem either. Bulleit Frontier 12-year rye whiskey can definitely be used in any rye whiskey cocktail — whether that’s a Manhattan, an old fashioned, or a Sazerac. Rye is also the best whiskey to make a classic Boulevardier. One cocktail that Bulleit recommends is the “Ryes Up,” made with Bulleit Rye, sweet vermouth and cognac, elderflower liqueur, and a dash each of aromatic and Peychaud’s bitters. Stir the ingredients with ice, strain into a rocks glass, and garnish with a lemon twist.

The 2024 expression and the 2019 expression share similar characteristics such as mash bill, aging vessel, and proof. The distinction comes in the inclusion of whiskey aged up to 17 years in the 2024 version, unlike its predecessor.

Bulleit has managed to introduce the blend with whiskey that has matured an additional five years. This adjustment resulted in the whiskey exhibiting subtle variances in aroma and taste compared to the earlier version. Originally, Bulleit Rye 12-year-old was noted for its aroma filled with dried orchard fruits, baking spice, and oak, alongside flavors of dried pear, light toffee, and oak. However, the latest version emphasizes less on fruity tastes and more on deeper spice notes.

The sweetness in the 2024 version is more caramel-oriented, coupled with a touch of vanilla, instead of pear. Both versions offer a delightful tasting experience, but the 2024 release caters more to those who appreciate deep, complex flavors in their whiskey.

Though now widely enjoyed, the Revolver cocktail is relatively recent, created about 20 years ago. It originated in California during the early 2000s when a bartender used a recently launched Bulleit bourbon to craft a new drink. This creation by renowned mixologist Jon Santer was aimed at making a new version of a Manhattan using available bar ingredients, which at the time did not include any homemade syrups. The cocktail, comprising Bulleit, coffee liqueur, and orange bitters topped with a flamed orange peel, quickly became popular and helped raise the profile of Bulleit bourbon, a whiskey rich in rye content.looking to use a case of newly released Bulleit bourbon.

Indeed, Bulleit’s production array, including its renowned rye whiskey, has evolved in response to requests from the bartending community. Company representatives have shared that their premier rye whiskey was specifically developed for bartenders eager to revive the cocktail scene reminiscent of the pre-Prohibition era. Since high-rye bourbons differ from rye whiskeys, with the former retaining some sweetness from corn, the demand for sophisticated rye whiskies prompted Bulleit to pursue products such as the 12-year American straight.

Marking its 30th anniversary in 2017, Bulleit inaugurated a new distillery in Shelbyville, Kentucky, designed with environmental preservation and water conservation initiatives. The site featured Shelbyville’s initial industrial solar array, aligning with Bulleit’s goal to operate entirely on renewable energy by 2030. Additionally, the location includes an organic garden aimed at supporting pollinators.

In 2021, Bulleit’s parent company, Diageo, introduced a carbon-neutral whiskey distillery in Lebanon, Kentucky. Bulleit was the inaugural brand distilled at this facility, supplementing its ongoing operations in Shelbyville.

Bulleit is committed to environmental conservation, collaborating with American Forests to boost ecosystem restoration efforts. This partnership has initiated a tree-planting campaign in urban areas like New York City and Houston, where Bulleit achieved its goal of planting one million trees nationwide, three years ahead of its initial schedule. Subsequently, Bulleit initiated the first phase of the Don’t Trash Glass initiative in Kentucky, collaborating with the Glass Packaging Institute and GlassKing Recovery and Recycling. This program encourages local bars, restaurants, and businesses to partake in glass recycling efforts, enhancing bottle collection and promoting recycling practices.

In a way, Bulleit has always been known for its rye. Even before the distillery launched its flagship Bulleit 95 Rye in 2011, its namesake bourbon had been garnering attention because of its high rye content. In fact, Bulleit Bourbon gets its bold flavor from a whole lot of rye. In all, 28% of the mash bill is rye (the remainder is 68% corn and 4% malted barley), which is the reason for its blend of spicy and sweet flavors. This recipe harkens back to Augustus Bulleit, the great-great-grandfather of the man who started the current iteration of Bulleit. Augustus started making bourbon in the 1830s.

As legend goes, Augustus used a high rye percentage to differentiate his product from others in the market. Business was going well through 1860, when he disappeared without a trace while transporting barrels of whiskey to New Orleans. Tom E. Bulleit Jr. then resurrected the family business in 1987. Despite the rye-forward character of the bourbon, it wasn’t until nearly a quarter century later when the distillery started producing its own rye.

Read the original article on Tasting Table.

“This book is being published… in the hope that it will contribute at least a little to the standardization of drinks and to the promotion of that happy state of affairs where, when you order your favorite cocktail, you will get exactly the sensation your hopeful taste-buds have been anticipating, no matter what corner of this bright and beautiful land you happen at the moment to be inhabiting.”

— The Official Mixer’s Manual, 1934

More from Robb Report

How to Make an Old Pal, a Rye Twist on the Classic Negroni

How to Make a Three Dots and a Dash, the Seductive and Spicy Tiki Classic

Elijah Craig Just Dropped a New Straight Rye Whiskey With a Toasted Barrel Finish

The Blinker is, ironically, one of those cocktails that everyone makes differently, in every corner of this bright and beautiful land you happen to be inhabiting at the moment.

The one thing it always has is grapefruit—usually juice, sometimes zest, occasionally both—and beyond that, all bets are off. Is it rye or bourbon? Do you add other citrus, like lemons or limes? There’s a red fruit component—is it raspberries or pomegranates (or Rose’s Grenadine, which is high-fructose neither)? Even structurally it’s up for grabs. Is it tall and juicy like a highball or short and snappy like a sour? The Blinker is all over the place. There’s no standard.

There’s irony in all this ambiguity. The book that introduced the Blinker—Patrick Gavin Duffy’s The Official Mixer’s Manual, mentioned earlier—was originally intended to establish a standard in the American cocktail scene. It was the year 1934, only a year past the end of the Prohibition era, which had outlawed alcohol for 14 years. The professionals skilled in the American bar tradition had either moved to Europe or switched professions. Moreover, there was a concern that advancements in automobiles and road systems had turned society almost nomadic, scattering the centralized knowledge of cocktail-making and diluting the once unified culture. Thus, a few publishers collaborated with Duffy, a seasoned expert of 35 years by the time Prohibition started, to produce a definitive guide and thereby rejuvenate the distinguished culture of American cocktails.

Duffy’s The Official Mixer’s Manual did, to some extent, achieve success, quickly becoming a significant reference and staying in print for four decades. However, over time, cultures evolve. The exact threat foreseen to mixed drinks did materialize, albeit later than predicted. Eventual changes saw the book and similar works overwhelmed by the flashy era of disco and vodka shooters, turning the Mixer’s Manual and its Blinker cocktail from a guiding beacon to merely a historical relic awaiting rediscovery.

The revival of the Blinker was led by “Dr. Cocktail” Ted Haigh, in his Vintage Spirits and Forgotten Cocktails, first published in 2004. Haigh found the original recipe in Duffy’s guide, which mixed three parts grapefruit juice with two parts rye whiskey and one part grenadine. He modified it by substituting raspberry for grenadine, finding that “raspberry syrup was a common substitute for grenadine … I experimented with it in this recipe—and never looked back.”

Regarding the ambiguity of the recipe, one may ask why not stick to Duffy’s initial concoction? Despite his extensive experience, the original Blinker simply didn’t taste that great. Similar to the recipes like Brown Derby and Blood and Sand, the problem lies with grapefruit juice which lacks the necessary acidity to enhance the flavors in these cocktails, at least with today’s grapefruit variants. Hence, bartenders often tweak the Blinker’s original formula significantly, either increasing the citrus content dramatically, minimizing it, or adding acidity through alternative means to solve this flavorful puzzle.

After trying all of them, I think the one below not only tastes best, but does so by a fairly wide margin. As far as I’m concerned, a modern Blinker must pay homage to the original flavors—rye, grapefruit, and pomegranate/raspberry—but not necessarily the original proportions, and my recipe is the one I most want to drink or would feel most confident giving to others. Is it precisely what the word “Blinker” will get you in bars across this bright and beautiful land of ours? No, it’s not. But it might be better.

2 oz. rye whiskey

0.75 oz. lemon juice

0.75 oz. grenadine

1 silver dollar-sized grapefruit peel

2 dashes grapefruit bitters, if possible

Add all ingredients including grapefruit peel to a cocktail shaker and shake hard on ice for eight to 10 seconds. Strain off the ice into a chilled cocktail or coupe glass, and garnish with a grapefruit peel.

NOTES ON INGREDIENTS

Grenadine: Grenadine is created by combining equal parts of pomegranate juice and sugar, much like the renowned Jack Rose. The excellence of your pomegranate juice is crucial. Using freshly pressed, unpasteurized juice can elevate your Blinker cocktail to exceptional levels. Inferior juices, even high-quality bottled ones like Pom Wonderful, do not perform as well. Grenadine shines brightest when it’s fresh.

If fresh pomegranate juice isn’t available, using raspberries is a viable alternative. Historically, raspberries and pomegranates were used interchangeably, raspberries in summer and pomegranates in winter, due to their seasonal availability pre-globalization. Substitute grenadine with simple syrup and incorporate four to five raspberries into your cocktail shaker, mashing them together with the grapefruit peel and ice.

Grapefruit Peel and Juice: Experimenting with grapefruit juice yielded good results, but none surpassed the simple use of lemon juice and a “regal” shake—shaking with a grapefruit peel in the cocktail shaker to bruise it alongside the ice. The acidity is necessary to enhance other flavors, with much of grapefruit’s distinct taste contained in its peel. Similar to the Gold Rush, the inclusion of a grapefruit peel imparts a textured bitterness enhancing each sip, staying true to the spirit of the recipe.

If you wish to experiment, adjusting grapefruit juice’s acidity to mirror that of lemon juice is feasible. Add 4g of citric acid per 100ml of grapefruit juice, blending until the acid dissolves. Bars use this method to maintain the flavor of grapefruit without overly diluting the cocktail mix. Nonetheless, even with adjusted acidity, shaking the cocktail with a grapefruit peel is irreplaceable for infusing authentic grapefruit flavor.

Rye Whiskey: Opt for rye over bourbon. While bourbon blends well with grapefruit too, it’s rye’s spiciness, combined with the tartness of red fruit and the bitterness of grapefruit, that truly defines this cocktail. Testing various styles of rye, the standout favorite was the Canadian style—a high-rye, no-corn mashbill exemplified by brands like Dickel Rye, Redemption Rye, Bulleit Rye, and others. This type with its soft, grain-forward herbaceousness complements grapefruit splendidly.

Grapefruit Bitters: There’s no need to purchase grapefruit bitters specifically for this mix, but if available, a couple of dashes enhance the drink, especially when substituting “acid adjusted” grapefruit with lemon juice. The added bitterness underscores the grapefruit flavor effectively. Alternatively, orange bitters might suit depending on the brand, though testing for personal preference is advised. Avoid heavily spiced aromatic bitters like Angostura, as they can overshadow the fruit elements, despite their appealing flavor.

Best of Robb Report

Why a Heritage Turkey Is the Best Thanksgiving Bird—and How to Get One

9 Stellar West Coast Pinot Noirs to Drink Right Now

The 10 Best Wines to Pair With Steak, From Cabernet to Malbec

Sign up for Robb Report’s Newsletter. For the latest news, follow us on Facebook, Twitter, and Instagram.

Click here to read the full article.

The reign of Whiskey, the king of Woodlands, has ended. The oldest, coolest, chummiest cat in our neighbourhood is dead. (Funeral arrangements to be announced pending notification of next of kin, which in his case could take years.)

Subscribe now to read the latest news in your community.

Subscribe now to read the latest news in your community.

Create an account or sign in to keep reading.

At 21 years old, Whiskey the cat had certainly lived a full life, having narrowly escaped numerous dangers typical for an adventurous outdoor cat. His daily escapades included dodging cars, clashing with other cats, confronting dogs, and facing various threats, likely consuming more than the allotted nine lives in the process.

Until his last days, Whiskey continuously flirted with danger. On warm days, he preferred to nap on the cool asphalt of our quiet street, oblivious to the risks due to his profound deafness. Another hazardous choice was his tendency to seek shelter under parked cars, which ultimately led to his tragic demise when he failed to notice a neighbor starting their vehicle.

I previously wrote about Whiskey in a 2021 article during a precarious time in his life. His owner, our longtime neighbor Chris Neill, was moving to a condo and couldn’t take Whiskey to the new, unfamiliar environment. Having spent 17 years in our neighborhood since his kitten days, Whiskey was too set in his ways to adapt to a new home. Fortunately, Chris allowed us to adopt him, and we received great support from our neighbors who helped look after him.

Whiskey had what one might call “bonus features” which included a cozy single-floor house with a central heating pad, a large litter box for his occasional indoor stays, a few toys, and a red collar with his name on it. At 17, given his adventurous nature and recent health issues like a stroke, it was clear that Whiskey was living on borrowed time.

Your weekday lunchtime roundup of curated links, news highlights, analysis and features.

By signing up you consent to receive the above newsletter from Postmedia Network Inc.

A welcome email is on its way. If you don’t see it, please check your junk folder.

The next issue of The Kingston Whig-Standard’s Noon News Roundup will soon be in your inbox.

We encountered an issue signing you up. Please try again.

Turns out he borrowed four more years’ worth.

Many cold winter mornings he sat curled on my lap or stretched out on the hearth inches from a roaring fire, oblivious to the danger. Sometimes a spark would fly out and find a furry landing spot, and that would send Whiskey dashing away to tend to his singed hide. Yet the very next morning, he’d be back at the fire, once again tempting fate from close range.

In his heyday, Whiskey cut a handsome figure in his feline formal attire: black coat and tail offset a striking white vest and matching paws; two greenish eyes looked out from a mug that was all black save for a distinguishing white streak down the nose and a spot of white beneath it. The unique twin marking resembled a crooked exclamation mark.

Whiskey spent his life in our Woodlands neighborhood, mainly outdoors, after the initial seven months. Remarkably, he had been adopted and returned to the local humane society twice, earning him the label “troublesome.” Following extensive therapy, sessions with cat psychologists, and treatments with ‘Colombian Gold’ catnip, Whiskey adapted to being a house pet with frequent outdoor privileges. He became a cherished loyal friend to the Neill family and a friendly face to all he met.

In his younger days, Whiskey was known to roam extensively, often making risky journeys across the busy Johnson and Mowat streets. However, as he grew older, he confined his adventures to our street.

On rare occasions, Whiskey ventured further afield, sometimes revisiting his old ways, particularly when it involved irking Dash, his old foe. Dash, a formidable bi-colored cat living nearby, also enjoyed the great outdoors, and the two had a longstanding rivalry.

During a recent stroll, our neighbor Peter Grills witnessed Whiskey stirring trouble. “He usually stays behind, but this time he followed me,” Peter remarked. Approaching Dash’s area, Whiskey swiftly hid in the bushes at the front of the house, hurriedly scent-marking the area while evading detection.

“Suddenly Dash came around the corner of the street,” Peter continues. “He stopped dead in his tracks when he caught a whiff of Whiskey’s odorous gifts. You could tell he wasn’t going to let the trespasser go unpunished.” Dash entered the bush, but Whiskey had vanished. “I turned around and saw Whiskey running down our street. He’d sneaked out of the bush.”

In his twenty-second spin around the sun, Whiskey had already eclipsed the century-mark equivalent in human years. But he was starting to look – and evidently to feel – his advanced age. Not long ago, I was outside filling his water dish one afternoon when I turned to see the old cat tumble down three front steps like a drunken sailor on shore leave. Maybe his mind had drifted back to an old flame. (It happens, I’m told.) Maybe he simply lost his footing, although that’s hard to do when you’re given four to work with. His eyes and reflexes remained razor-sharp, but he’d been losing weight and his coat had long since surrendered its lustrous sheen.

Despite that, he’d lost none of his charm. Or his swagger. Ditto for his regal bearing, hence his neighbourhood nickname “HRH.” Even at 100-plus, he continued to be friendly and affectionate, cozying up to anyone who greeted him during a walk on the quiet streets of his leafy enclave in Portsmouth. Whiskey held daily audiences (and free petting sessions) with employees from nearby government offices who strolled our neighbourhood during their coffee and lunch breaks. They knew him by name, knew his age, and his unofficial status as “the neighbourhood cat.” Indeed, if HRH wasn’t spotted in or around his bachelor pad for a couple of days, inevitably one of his concerned confederates would knock on our door to inquire on his health and whereabouts.

Like the great Rocky Marciano, Whiskey knew when to get out of the fight game. No one needed to tell him it was time to hang up his claws. Sometime over the last year or so, he settled into a more sedate lifestyle in and around his cathouse. He avoided fights and flare-ups, sensing perhaps that there were always faster, younger guns who were eager to make their mark by taking out an ex-champ. I suspect the latter had once had their clocks cleaned by Whiskey and from that point on were perpetually focused on revenge, especially now with their nemesis being long in the tooth.

Speaking of nemesis, Whiskey’s death marked the end of his long-standing feud with Dash.

Encounters between Whiskey and Dash were akin to watching miniature lions battle in the Serengeti. I vividly remember a fierce battle between them right outside our front door that lasted several intense minutes, which I ultimately ended by throwing a bucket of water on Dash. The events were startling to even hear with all the hissing, howling, growling, and groaning—and that was before the actual fight erupted.

Whiskey, like members of street gangs knowing better than to encroach on rival territory, once strayed too far from home and suffered the consequences. He encountered a black-and-white cat that showed no mercy, resulting in Whiskey returning home the next day with a limp, a torn ear, and a serious wound on his head.

Whiskey had a penchant for sneaking into cars; a trait that led to unexpected journeys. I remember driving to work several times only to realize Whiskey had hidden inside the car. Similarly, Chris Neill’s father, Ray, a hospital anesthetist, once found Whiskey in his car on his way to an operation, leading him to postpone the procedure to return Whiskey home safely.

S’long Whiskey. The neighborhood misses you. Even Dash is reportedly mourning the loss of his ol’ sparring partner.

Patrick Kennedy is a retired Whig-Standard reporter. He can be reached at pjckennedy35@gmail.com

Postmedia is committed to maintaining a lively but civil forum for discussion. Please keep comments relevant and respectful. Comments may take up to an hour to appear on the site. You will receive an email if there is a reply to your comment, an update to a thread you follow or if a user you follow comments. Visit our Community Guidelines for more information.

The Ron de Barrilito rum expressions

Ron del Barrilito is a testament to Puerto Rico’s rich rum-making tradition, offering various expressions catering to different palates and occasions. Each rum showcases the brand’s commitment to quality and craftsmanship, from the smooth and versatile Two Stars to the luxurious and complex Five Stars. Whether enjoyed neat, on the rocks, or in a sophisticated cocktail, Ron del Barrilito rums provide a memorable and authentic rum experience. Below is a short background on the distillery and tasting notes on its run expressions.

Ron del Barrilito, a brand steeped in history and one of the most esteemed rum brands in Puerto Rico, was founded in 1880 by Pedro Fernández. With a legacy of over 140 years, the brand has consistently produced top-notch rums. The distillery, located at the historic Hacienda Santa Ana in Bayamón, Puerto Rico, is a testament to the brand’s rich heritage.

The brand’s name, ‘Ron del Barrilito,’ refers to its traditional aging process in oak barrels, a practice faithfully upheld since its inception. The Fernández family, custodians of the brand, have diligently preserved the traditional methods and recipes, passing them down through generations. This commitment to tradition is what sets Ron del Barrilito apart.

Ron del Barrilito uses high-quality molasses derived from sugarcane grown in Puerto Rico. Its distillation process uses a combination of pot and column stills, resulting in a robust but balanced spirit with a rich flavor profile.

The rums age in 500-liter American white oak barrels (butts) that previously held Oloroso Sherry. These barrels impart rich flavors of dried fruits and nuts and a smooth texture to the rum. The maturation occurs in Puerto Rico’s warm, humid climate, accelerating the interaction between the rum and the wood. The distillery also macerates a portion of the distillate in a blend of dried fruits and spices. The infused rum is used in blending to impart more intense flavors. Each rum expression represents a unique blend of aged rums with the desired flavor profile.

The maturation warehouse at Ron de Barrilito

Ron del Barrilito Two Stars, 43% ABV, 750 ml

The rum is matured between 3 to 5 years. It presents an aroma profile of vanilla, caramel, and toffee, accompanied by nuances of dried fruits and oak. The flavor is rich and smooth, showcasing notes of vanilla, butterscotch, and a suggestion of honey, alongside toasted oak and a subtle spiciness. The rum concludes with a medium-length finish, marked by an enduring sweetness and a slightly woody touch. It serves as an excellent, budget-friendly option perfect for crafting cocktails and various mixed beverages.

Ron del Barrilito Three Stars, 43% ABV, 750 ml

This rum variety is aged for 6 to 10 years, offering a deeper complexity with heightened hints of dried fruits, spices, and oak. The aroma is intricate, layered with scents of caramel, dark chocolate, and dried fruits, enhanced by vanilla and oak. The taste is full-bodied and robust, containing elements of toffee, caramelized sugar, and raisins, with traces of dark chocolate, nutmeg, and toasted nuts. The finish is prolonged and sweet, accented with caramel, oak, and a spice note. This rum is versatile, ideal for drinking neat or in refined cocktails.

Ron del Barrilito Four Stars (Limited Release), 43% ABV, 750 ml

This rum, aged for a maximum of 20 years and available in limited editions, delivers a profoundly rich and complex taste profile. It is characterized by strong flavors of dark chocolate, dried fruits, and spices.

The aroma is dominated by caramel, vanilla, and dark fruits, complemented by hints of spice and oak. The taste is smooth and harmonious, with notes of toffee, vanilla, dark chocolate, and dried dark fruits, while the influence of oak provides a deeper dimension with spicy and toasted nutty undertones. It concludes with a long and sweet finish, carrying persistent flavors of vanilla, oak, and a hint of spice.

Ron del Barrilito Five Stars, 43% ABV, 750 ml

Ron del Barrilito Five Stars, aged up to 35 years, is the distillery’s most exquisite offering. It delivers an incredibly rich and multifaceted tasting experience, featuring layers of nutty, caramel, and slightly tobacco-infused flavors.

This rum is among the top-rated in Puerto Rico, known for its intense aromatics and strong Sherry influence. The nose is filled with an array of dried fig, prune, and raisin scents, underpinned by touches of vanilla, cinnamon, and well-aged oak. On the palate, it is both rich and intricate, presenting an array of dark chocolate, molasses, and dried fruit flavors, with additional notes of clove, cinnamon, and a discreet smoky quality. The finish is profoundly long-lasting and saturated with the essence of dried fruits and spices. It is ideally served neat or over ice.

Additionally, a cask strength variant is available, aged about two years and bottled at 69% ABV.

Ron del Barrilito rums are renowned for their artisanal craftsmanship, distinct aging methods, and rich heritage. Their meticulous production and blending practices ensure a unique and prized flavor profile that makes these rums a treasure in the premium spirits marketplace.

One Community. Many Voices. Create a free account to share your thoughts.

Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.

In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.

Your post will be rejected if we notice that it seems to contain:

User accounts will be blocked if we notice or believe that users are engaged in:

So, how can you be a power user?

Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.