Rum

Holmes Cay is an independent bottling company from New York City. Founded by New Yorker rum aficionado Eric Kaye in 2019, they focus on finding the very best rums and bottling them at cask strength. Kaye used to work as a producer and music composer for film, TV, and commercials, but has also been an avid diver for decades. His favorite pastime brought him into contact with fantastic rare Caribbean rums. He felt he needed to share these with his fellow Americans, which is how Holmes Cay came to be.Passionately standing behind the tradition and honor that is an integral part of rum, Kaye hopes to bring incredible as-of-yet-unknown unadulterated cask-strength rums to the US, introducing spirit-lovers to the best-kept secrets of the rum world. Their very first release Holmes Cay Barbados 2005 fittingly came from the legendary Foursquare Distillery in Barbados.The Holmes Cay Barbados 2009 Port Cask Rum is another one from their fruitful collaboration with Foursquare. "The Barbados 2009 Port Cask is our first edition with secondary maturation. The secondary aging complements and highlights the existing character of the spirit," says Kaye. Distilled in 2009, its a blend of column and pot-still rum that was aged 8 years in Barbados, then 2 years in the UK in ex-bourbon barrels, before being finished in port casks for another year in New York State. Bottled at 112 proof, only 2 casks of this 11-year-old cask-strength rum were produced. Get your bottle today!

Holmes Cay is an independent bottling company from New York City. Founded by New Yorker rum aficionado Eric Kaye in 2019, they focus on finding the very best rums and bottling them at cask strength. Kaye used to work as a producer and music composer for film, TV, and commercials, but has also been an avid diver for decades. His favorite pastime brought him into contact with fantastic rare Caribbean rums. He felt he needed to share these with his fellow Americans, which is how Holmes Cay came to be.Passionately standing behind the tradition and honor that is an integral part of rum, Kaye hopes to bring incredible as-of-yet-unknown unadulterated cask-strength rums to the US, introducing spirit-lovers to the best-kept secrets of the rum world. Their very first release Holmes Cay Barbados 2005 fittingly came from the legendary Foursquare Distillery in Barbados.The Holmes Cay Fiji Single Cask Rum was distilled in 2004 at the South Pacific Distilleries of Fiji. The 16-year-old pot-still rum was matured tropically in an ex-bourbon barrel for 12 years, then 4 years in the UK in an American oak cask, then bottled in 2020 at 116 proof without chill filtering. The cask yielded 240 bottles of this premium unadulterated rum.Grab one of these 240 bottles now!

Holmes Cay is an independent bottling company from New York City. Founded by New Yorker rum aficionado Eric Kaye in 2019, they focus on finding the very best rums and bottling them at cask strength. Kaye used to work as a producer and music composer for film, TV, and commercials, but has also been an avid diver for decades. His favorite pastime brought him into contact with fantastic rare Caribbean rums. He felt he needed to share these with his fellow Americans, which is how Holmes Cay came to be.Passionately standing behind the tradition and honor that is an integral part of rum, Kaye hopes to bring incredible as-of-yet-unknown unadulterated cask-strength rums to the US, introducing spirit-lovers to the best-kept secrets of the rum world. Their very first release Holmes Cay Barbados 2005 fittingly came from the legendary Foursquare Distillery in Barbados.The Holmes Cay Guyana Single Cask expression is a premium Caribbean rum that was distilled in 2005 in Guyana at Demerara Distillers. This 15-year-old pot-still rum was matured in the UK in an American oak recycled rum cask. Its super limited as well since only a single cask with 180 bottles in total is available.Grab one of these 180 bottles now!

"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 Guards 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."Kirk and Sweeney 12 Year Old Rum is a rum crafted in the Dominican Republic from raw sugarcane. After being distilled, the rum is aged for twelve years in American oak casks. As a result, it has deep mahogany color along with an aroma of earthy sugar cane and vanilla. The initial flavors of sweet nectar and honey give way to notes of oak and toffee. The finish, which is bold and ripe, ends with a smooth vanilla kick."Playing off the concept of global navigation," says Sebastiani, "we silkscreened an antique nautical map of the main rum smuggling route around the circumference of the bottle"of Kirk and Sweeney Rum. In addition, the neck of the bottle is hand-numbered with the rums batch and bottle number, while a photo of the Kirk and Sweeney and the bottles safety seal are printed to look like authentic nautical brass. "The overall design serves as a reminder of the risk so many were willing to take for a good taste of rum during the 1920s," says Sebastiani.Kirk and Sweeney 12 Year Old Rum earned a score of 95 points from Wine Enthusiast, which named it one of the Top 50 Spirits of 2013, and was called one of the Best New Rums of 2013 by Liquor.com.Pick up this incredible bottle of rum today!

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 Guards 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."Kirk and Sweeney 18 Year Old Rum is a rum crafted in the Dominican Republic from raw sugarcane. After being distilled, the rum is aged for 18 years in American oak casks. As a result, it has a deep amber and iridescent copper color along with an aroma of dried fruits and sweet, toasted breads. On the palate, initial hints of honey, toffee and caramelized sugar lead to subtler notes of almond and vanilla, which finally give way to bursts of figs, dried plums, caramel and sherry on the finish."Playing off the concept of global navigation," says Sebastiani, "we silkscreened an antique nautical map of the main rum smuggling route around the circumference of the bottle" of Kirk and Sweeney Rum. In addition, the neck of the bottle is hand-numbered with the rums batch and bottle number, while a photo of the Kirk and Sweeney and the bottles safety seal are printed to look like authentic nautical brass. "The overall design serves as a reminder of the risk so many were willing to take for a good taste of rum during the 1920s," says Sebastiani.This limited edition 18 year old bottling builds off of the success of Kirk and Sweeneys flagship 12 year old rum, which earned a score of 95 points from Wine Enthusiast and was named one of the Top 50 Spirits of 2013.Pick up an incredible, limited-edition rum today!

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 Guards 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."Kirk and Sweeney 23 Year Old Rum is a rum crafted in the Dominican Republic from raw sugarcane. After being distilled, the rum is aged for 23 years in American oak casks. As a result, it has a deep amber and iridescent copper color along with an aroma of dried fruits and sweet, toasted breads. On the palate, initial hints of honey, toffee and caramelized sugar lead to subtler notes of almond and vanilla, which finally give way to bursts of figs, dried plums, caramel and sherry on the finish."Playing off the concept of global navigation," says Sebastiani, "we silkscreened an antique nautical map of the main rum smuggling route around the circumference of the bottle"of Kirk and Sweeney Rum. In addition, the neck of the bottle is hand-numbered with the rums batch and bottle number, while a photo of the Kirk and Sweeney and the bottles safety seal are printed to look like authentic nautical brass. "The overall design serves as a reminder of the risk so many were willing to take for a good taste of rum during the 1920s," says Sebastiani.This limited edition 23 year old bottling builds off of the success of Kirk and Sweeneys flagship 23 year old rum, which earned a score of 95 points from Wine Enthusiast and was named one of the Top 50 Spirits of 2013.Pick up an incredible, limited edition rum today!

In 1778, the HMS Resolution, commanded by Captain James Cook, made landfall on the island of Kauai, 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, Hawaiis first successful sugar plantation was established near the town of Kloa on the island of Kauai. "In many ways, this is where it all began," says Robert Gunter, master distiller at Kloa 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 Koloas 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 Kloa 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 Kloa 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.Get a bottle today!

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 Koloas 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.Pick up your bottle today!

In 1778, the HMS Resolution, commanded by Captain James Cook, made landfall on the island of Kauai, 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, Hawaiis first successful sugar plantation was established near the town of Kloa on the island of Kauai. "In many ways, this is where it all began," says Robert Gunter, master distiller at Kloa Rum Corporation. Each Kloa Rum is made exclusively from raw sugar cane crystals, which are grown on the island of Kauai. The islands rich, volcanic soil, along with its temperate climate, produce naturally flavorful and dense sugar cane. In addition, unlike most distilleries which use molasses in order to produce rum, Gunter only uses raw sugar cane crystals, which contain naturally higher concentrations of sucrose and minerals. "It just creates a better rum," says Gunter. After purchasing the sugar crystals from the Gay and Robinson Sugar Plantation (situated on the western part of the island), Gunter ferments the sugar using a proprietary strain of yeast he sourced from Guadeloupe, an island in the French Caribbean. "Never underestimate the importance of yeast in producing a quality rum." Following fermentation, the wash is twice-distilled through Kloa Rums vintage, 1210-gallon, hybrid copper pot and column still. The still, which was originally manufactured in Pennsylvania shortly after World War II, was previously used to distill bourbon in Kentucky. During distillation, Gunter forces the alcohol vapors to pass through the columns seven plates. As the alcohol vapor rises, it is stripped of impurities and becomes more concentrated.In order to create Kloa Gold Rum, Gunter infuses the rum with carmalized sugar following distillation. Kloa Gold Rum has a vivid golden color, along with notes of sugar cane, candied apples, maple and vanilla that lead to a caramel finish. The rum earned the Silver Medal at the San Francisco World Spirits Competition in 2012 and at the International Rum Festival in 2013. In order to create Kloa Spice Rum, Gunter infuses the rum with carmalized sugar, natural vanilla and a proprietary blend of herbs and spices following distillation. Golden wheat in color, Kloa Spice Rum has hints of allspice, cinnamon and cake, and finishes with a touch vanilla. The rum earned the Silver Medal at the San Francisco World Spirits Competition in 2012, and the Bronze Medal at the Miami Rum Renaissance Festival in 2011.In order to create Kloa Dark Rum, Gunter infuses the rum with a completely unique set of herbs and spices, which gives the rum its signature deep mahogany color, and contribues notes of crme brle, vanilla and caramelized oranges to the rum. Kloa Dark Rum earned the Gold Medal at the Miami Rum Renissance Festival in 2011, where it was named "Best in Class." Once each rum has been infused with the requisite ingredients, Gunter brings the rum to proof using water sourced from Mt. Waialeale, one of the wettest spots on earth. "The water is captured during rainfall and is slowly filtered through layers of volcanic strata before reaching these vast, underground aquifers," says Gunter. "Thats what adds the unique taste and mouthfeel to our rum." Once the rum is brought to proof, each bottle is filled and labeled by hand. Try three handmade Hawaiian rums today!

In 1778, the HMS Resolution, commanded by Captain James Cook, made landfall on the island of Kauai, 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, Hawaiis first successful sugar plantation was established near the town of Kloa on the island of Kauai. "In many ways, this is where it all began," says Robert Gunter, master distiller at Kloa Rum Corporation. Each Kloa Rum is made exclusively from raw sugar cane crystals, which are grown on the island of Kauai. The islands rich, volcanic soil, along with its temperate climate, produce naturally flavorful and dense sugar cane. In addition, unlike most distilleries which use molasses in order to produce rum, Gunter only uses raw sugar cane crystals, which contain naturally higher concentrations of sucrose and minerals. "It just creates a better rum," says Gunter. After purchasing the sugar crystals from the Gay and Robinson Sugar Plantation (situated on the western part of the island), Gunter ferments the sugar using a proprietary strain of yeast he sourced from Guadeloupe, an island in the French Caribbean. "Never underestimate the importance of yeast in producing a quality rum." Following fermentation, the wash is twice-distilled through Kloa Rums vintage, 1210-gallon, hybrid copper pot and column still. The still, which was originally manufactured in Pennsylvania shortly after World War II, was previously used to distill bourbon in Kentucky. During distillation, Gunter forces the alcohol vapors to pass through the columns seven plates. As the alcohol vapor rises, it is stripped of impurities and becomes more concentrated.In order to create Kloa Gold Rum, Gunter infuses the rum with carmalized sugar following distillation. Kloa Gold Rum has a vivid golden color, along with notes of sugar cane, candied apples, maple and vanilla that lead to a caramel finish. The rum earned the Silver Medal at the San Francisco World Spirits Competition in 2012 and at the International Rum Festival in 2013. In order to create Kloa Spice Rum, Gunter infuses the rum with carmalized sugar, natural vanilla and a proprietary blend of herbs and spices following distillation. Golden wheat in color, Kloa Spice Rum has hints of allspice, cinnamon and cake, and finishes with a touch vanilla. The rum earned the Silver Medal at the San Francisco World Spirits Competition in 2012, and the Bronze Medal at the Miami Rum Renaissance Festival in 2011.In order to create Kloa Dark Rum, Gunter infuses the rum with a completely unique set of herbs and spices, which gives the rum its signature deep mahogany color, and contribues notes of crme brle, vanilla and caramelized oranges to the rum. Kloa Dark Rum earned the Gold Medal at the Miami Rum Renissance Festival in 2011, where it was named "Best in Class." Once each rum has been infused with the requisite ingredients, Gunter brings the rum to proof using water sourced from Mt. Waialeale, one of the wettest spots on earth. "The water is captured during rainfall and is slowly filtered through layers of volcanic strata before reaching these vast, underground aquifers," says Gunter. "Thats what adds the unique taste and mouthfeel to our rum." Once the rum is brought to proof, each bottle is filled and labeled by hand. Try three handmade Hawaiian rums today!

In 1778, the HMS Resolution, commanded by Captain James Cook, made landfall on the island of Kauai, 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, Hawaiis first successful sugar plantation was established near the town of Kloa on the island of Kauai. "In many ways, this is where it all began," says Robert Gunter, master distiller at Kloa Rum Corporation.Each Kloa Rum is made exclusively from raw sugar cane crystals, which are grown on the island of Kauai. The islands rich, volcanic soil, along with its temperate climate, produce naturally flavorful and dense sugar cane. In addition, unlike most distilleries which use molasses in order to produce rum, Gunter only uses raw sugar cane crystals, which contain naturally higher concentrations of sucrose and minerals. "It just creates a better rum," says Gunter.After purchasing the sugar crystals from the Gay and Robinson Sugar Plantation (situated on the western part of the island), Gunter ferments the sugar using a proprietary strain of yeast he sourced from Guadeloupe, an island in the French Caribbean. "Never underestimate the importance of yeast in producing a quality rum."Following fermentation, the wash is twice-distilled through Kloa Rums vintage, 1210-gallon, hybrid copper pot and column still. The still, which was originally manufactured in Pennsylvania shortly after World War II, was previously used to distill bourbon in Kentucky. During distillation, Gunter forces the alcohol vapors to pass through the columns seven plates. As the alcohol vapor rises, it is stripped of impurities and becomes more concentrated.In order to create Kloa Spice Rum, Gunter infuses the rum with carmalized sugar, natural vanilla and a proprietary blend of herbs and spices following distillation. Golden wheat in color, Kloa Spice Rum has hints of allspice, cinnamon and cake, and finishes with a touch vanilla. The rum earned the Silver Medal at the San Francisco World Spirits Competition in 2012, and the Bronze Medal at the Miami Rum Renaissance Festival in 2011.Once each rum has been infused with the requisite ingredients, Gunter brings the rum to proof using water sourced from Mt. Waialeale, one of the wettest spots on earth. "The water is captured during rainfall and is slowly filtered through layers of volcanic strata before reaching these vast, underground aquifers," says Gunter. "Thats what adds the unique taste and mouthfeel to our rum."Once the rum is brought to proof, each bottle is filled and labeled by hand.Pick up your Hawaiian rum today!

Kraken Black is a Caribbean black spiced Rum inspired by the Kraken, the giant mythical sea monster. Its produced by US-based Proximo Spirits. According to the legend of the Kraken, years and years ago in the Caribbean Islands, a ship carrying a large amount of black spiced Rum disappeared quite mysteriously. Rumor has it that the ship carrying the black spiced rum was attacked by the tentacled Kraken.The spirit that is this spiced rums foundation is sourced from Trinidad. It is distilled from molasses crafted from locally-grown sugar cane. Kraken Black is aged for up to 2 years and blended with a mix of 11 spices, including cinnamon, ginger and clove. The bottle is inspired by a Victorian style, featuring two hoop handles. This is an age old tradition born from hanging bottled to prevent breakages.Kraken Black Spiced Rum is distilled using pot stills and fermented from molasses made from sugar cane grown on nearby riverbanks of Trinidad. Natural yeasts ferment the water-thinned molasses. The rum is then aged in oak barrels for up to 24 months before being blended with a range of spices, including cinnamon, ginger, and clove.The Kraken Rum Black Roast is available for a limited time and upgrades the spiced rum with a coffee bean essence and natural flavors. Bottled at an ominous 66.6 proof, its a bold, rich, dark, and smooth drink that is delicious chilled on its own and works well with various cocktails.Pick one of these limited-edition bottles up today!

Kraken Black is a Caribbean black spiced Rum inspired by the Kraken, a giant mythical sea monster. Produced by US-based Proximo Spirits. According to the legend of the Kraken, years and years ago in the Caribbean Islands, a ship carrying a large amount of black spiced Rum disappeared quite mysteriously. Rumor has it that the ship carrying the black spiced rum was attacked by the Kraken.This spirit of this spiced rums foundation is sourced from Trinidad. It is distilled from molasses crafted from locally-grown sugar cane. Kraken Black is aged for up to 2 years and blended with a mix of 11 spices, including cinnamon, ginger and clove. The bottle is inspired by a Victorian style, featuring two hoop handles. This is an age old tradition born from hanging bottled to prevent breakages.Kraken Black Spiced Rum is distilled using pot stills and fermented from molasses made from sugar cane grown on nearby riverbanks of Trinidad. Natural yeasts ferment the water thinned molasses. The rum is then aged in oak barrels for up to 24 months before being blended with a range of spices, including cinnamon, ginger and clove. Pick up your bottle today!

Giraldo Mituoka Kagana is the sone of Japanese immigrants. He started his career cutting sugarcane in Cuba during the revolutionary years. But for the last two decades, he and three generations of his family have been producing fine rums in Columbia. In Spanish, La Hechicera translates as The Enchantress. And this seems a fitting description. Although the distilled cane spirits in La Hechicera Fine Aged Rum are sourced from around the Caribbean, they are married and aged in their home country of Columbia. Importantly, they are aged in ex-Bourbon casks using the Solera method which yields superior complexity and a deeper flavor profile. It also means that the exact age is hard to quantify. But the youngest spirit is aged twelve years and some of the spirit has been aged a full twenty-one years.The creators of La Hechicera Fine Aged Rum recommend it be taken straight with a single cube of ice to keep the flavor profile clean and we dont disagree. All that hard work delivers a truly great sipping rum with huge note of roasted coffee and cocoa on the nose; deep plum, chocolate, mint, and spice notes on the palate; and a long finish of nutmeg, pepper, and bananas. Over the last five years, La Hechicera Fine Aged Rum has won more than a dozen awards, including a Double Gold at the San Fransisco World Spirits Competition, a Gold medal at the International Spirits Challenge, two Gold medals at the Spirits Business Awards, and many others.Get your bottle today!

The urban Allegheny Distilling (Maggies Farm) is situated in the historic Strip District of Pittsburgh. The maker of Maggies Farm Rum, this is the first commercially-available Pennsylvania-made craft rum since Prohibition. Maggies 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 percent 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 percent of the time.Maggies 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. Maggies Farm 50/50 Dark Rum has earned several accolades including a Double Gold Medal at the 2018 SIP Awards.Pick up your bottle today!

In 1872, Benjamin and Eduardo Camp emigrated from Spain to Cuba and established the Matusalem Rum Distillery in Santiago de Cuba. The brothers had been distilling spirits in Spain for decades, and brought with them the knowledge and expertise they had earned from distilling, solera-aging and blending Spanish brandy. For nearly a century, the Camp Brothers prospered and their rum became synonymous with the finest spirits produced in the Caribbean. Following the Cuban Revolution in 1959, however, the Matusalem Rum Distillery went into exile. Today, the distillery operates in the Dominican Republic and continues to the use the same recipes, distilling techniques and blending principles that the Camp Brothers established over 140 years ago.Matusalem 15 Year Old Gran Reserva Rum is made from Caribbean molasses, which is harvested and distilled before being solera-aged for an average of 15 years. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time.Matusalem 15 Year Old Gran Reserva Rum is matured for an average of 15 years through the distillerys solera. As a result, the rum has an aroma of woody tannins, dry citrus and rich caramel. The aroma gives way to notes of oak, tropical fruits (particularly bananas and papaya), dates and raisins on the palate, and finishes with touches of chocolate, caramel and citrus.The rum earned the Double Gold Medal at the San Francisco World Spirits Competition, where it was named the "Best Rum." In addition, it earned a score of 90-95 points from Wine Enthusiast.Pick up a bottle today!

In 1872, Benjamin and Eduardo Camp emigrated from Spain to Cuba and established the Matusalem Rum Distillery in Santiago de Cuba. The brothers had been distilling spirits in Spain for decades, and brought with them the knowledge and expertise they had earned from distilling, solera-aging and blending Spanish brandy. For nearly a century, the Camp Brothers prospered and their rum became synonymous with the finest spirits produced in the Caribbean. Following the Cuban Revolution in 1959, however, the Matusalem Rum Distillery went into exile. Today, the distillery operates in the Dominican Republic and continues to the use the same recipes, distilling techniques and blending principles that the Camp Brothers established over 140 years ago.Ron Matusalem 18 Year Old Gran Reserva Rum is made from Caribbean molasses, which is harvested and distilled before being solera-aged for an average of 18 years. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time.Pick up your bottle today!

Mount Gay Distillery is located in Barbados. The brand dates all the way back to 1703 and is said to be one of the oldest rum houses in the world. The Distillery, initially named Mount Gilboa, was renamed at the turn of the 19th century, adopting distillery manager Sir John Gay Alleynes namesake.Today the distillery produces high-quality rum using the best ingredients, which includes coral-filtered water, a combination of naturally-occurring yeast and their proprietary strain. They employ a combination of pot and column stills, blending together the intense aromas and flavors of the first with the smoothness of the second. Over the past 4 decades they have had 4 Master Blenders, the current one being Trudiann Branker. The spirit matures in American Whiskey, Bourbon, and Cognac oak casks, with others being brought in for various special editions. Mount Gay is home to the largest stock of aged rum in Barbados.The 1703 Master Select expression is a limited annual release and a blend of their finest liquids. Each year the Master Blender marks the very best casks which are then used in this rich, elegant, and sophisticated rum. A combination of copper pot and column still rums that have been aged between 10 and 30 years in American oak, it embodies the best the Bajan Distillery has to offer.Grab a bottle today!

Mount Gay Distillery is located in Barbados. The brand dates all the way back to 1703 and is said to be one of the oldest rum houses in the world. The distillery, initially named Mount Gilboa, was renamed at the turn of the 19th century, adopting distillery manager Sir John Gay Alleynes namesake.Today the distillery produces high-quality rum using the best ingredients, which includes coral-filtered water, a combination of naturally-occurring yeast and their proprietary strain. They employ a combination of pot and column stills, blending together the intense aromas and flavors of the first with the smoothness of the second. Over the past 4 decades, they have had 4 Master Blenders, the current one being Trudiann Branker. The spirit matures in American Whiskey, Bourbon, and Cognac oak casks, with others being brought in for various special editions. Mount Gay is home to the largest stock of aged rum in Barbados.The Black Barrel is distilled using a traditional column and double retort pot still. The rums are first separately matured in American whiskey casks between 3 and 7 years before being blended and finished for 6 months in heavily-charred ex-bourbon oak barrels hence the name. Its a big and bold Bajan rum with plenty of spice, as well as prominent oak notes and a pleasant sweetness.Pick a bottle up today!

Mount Gay Distillery is located in Barbados. The brand dates all the way back to 1703 and is said to be one of the oldest rum houses in the world. The distillery, initially named Mount Gilboa, was renamed at the turn of the 19th century, adopting distillery manager Sir John Gay Alleynes namesake.Today the distillery produces high-quality rum using the best ingredients, which includes coral-filtered water, a combination of naturally-occurring yeast and their proprietary strain. They employ a combination of pot and column stills, blending together the intense aromas and flavors of the first with the smoothness of the second. Over the past 4 decades, they have had 4 Master Blenders, the current one being Trudiann Branker. The spirit matures in American Whiskey, Bourbon, and Cognac oak casks, with others being brought in for various special editions. Mount Gay is home to the largest stock of aged rum in Barbados.Mount Gay Eclipse is a showcase of their signature style. Crisp and aromatic, its built on the body and aroma that Master Blender Trudiann Branker builds their expressions on. Named after the solar eclipse and the passing of Halleys comet in 1910, the Barbados rum is crafted with molasses that ferment for 3 days using in-house yeast, then distilled twice using a traditional column and double retort pot still, and aged in American charred ex-whiskey barrels.Grab your bottle today!

Mount Gay Distillery is located in Barbados. The brand dates all the way back to 1703 and is said to be one of the oldest rum houses in the world. The distillery, initially named Mount Gilboa, was renamed at the turn of the 19th century, adopting distillery manager Sir John Gay Alleynes namesake.Today the distillery produces high-quality rum using the best ingredients, which includes coral-filtered water, a combination of naturally-occurring yeast and their proprietary strain. They employ a combination of pot and column stills, blending together the intense aromas and flavors of the first with the smoothness of the second. Over the past 4 decades, they have had 4 Master Blenders, the current one being Trudiann Branker. The spirit matures in American Whiskey, Bourbon, and Cognac oak casks, with others being brought in for various special editions. Mount Gay is home to the largest stock of aged rum in Barbados.Mount Gay Port Cask Expression Master Blender Collection #3 is a small-batch blend of traditional column-still rums that have spent 5 years in tawny port casks and double-distilled copper pot-still rums aged 14 years in American whiskey casks, then finished in tawny port casks for another year. Rich, deep, and complex, it showcases Master Blender Brankers skill and is bottled at cask strength without chill filtration.Grab one of these 6,570 bottles today!

Mount Gay Distillery is located in Barbados. The brand dates all the way back to 1703 and is said to be one of the oldest rum houses in the world. The distillery, initially named Mount Gilboa, was renamed at the turn of the 19th century, adopting distillery manager Sir John Gay Alleynes namesake. This first edition of Master Blenders Collection: XO The Peat Smoke is a mix of column and pot still rums aged between 8 and 15 years in American oak barrels, finished in Islay peated whisky casks for another six months. This smoky limited edition, captures the perfect balance of elegant rum overtones and subtle, peated whisky undertones. This one-of-a-kind blend has an unconventional character, full of fresh character and aromatic complexity.Pick up your bottle today!

Mount Gay Distillery is located in Barbados. The brand dates all the way back to 1703 and is said to be one of the oldest rum houses in the world. The distillery, initially named Mount Gilboa, was renamed at the turn of the 19th century, adopting distillery manager Sir John Gay Alleynes namesake.Today the distillery produces high-quality rum using the best ingredients, which includes coral-filtered water, a combination of naturally-occurring yeast and their proprietary strain. They employ a combination of pot and column stills, blending together the intense aromas and flavors of the first with the smoothness of the second. Over the past 4 decades, they have had 4 Master Blenders, the current one being Trudiann Branker. The spirit matures in American Whiskey, Bourbon, and Cognac oak casks, with others being brought in for various special editions. Mount Gay is home to the largest stock of aged rum in Barbados.The Mount Gay XO Triple Cask Blend expression is the successor to their famous hit, the XO. The XO Triple Cask Blend is a small-batch reserve rum that is distilled using a traditional column and double retort pot still. Its a blend of a handful of meticulously selected mature rums that is matured in American whiskey, bourbon, and cognac casks. While they used to be aged 8 to 15 years, the numbers now stand between 5 and 17 years. Its a well-rounded and complex rum that fills its predecessors shoes with ease, and then some.Grab a bottle today!

On June 4, 1902 when he was just eleven years old Owney Madden set sail from Liverpool, England for New York City as a steerage passenger on board the SS Teutonic. His mother, who had arrived in United States a few months prior to Owney, had been working in New York City and carefully saving money in order to afford Owneys fare. Soon after settling in Hells Kitchen a neighborhood in New York Citys west side Owney joined the Gopher Gang and quickly earned a reputation as a fierce fighter. After gunning down an Italian gang member in the streets of New York, Madden reportedly shouted "Owney Madden, 10th Avenue!" in reference to his abode, located at 352 10th Avenue. By the age of 18, Madden was suspected in the deaths of five rival gang members and had earned himself the nickname "Killer."After serving nine years in prison for murder, Madden was paroled during Prohibition and became involved in bootlegging spirits primarily rum. Madden established a territory in Hells Kitchen and eventually began acquiring New York Citys flashiest speakeasies and nightclubs, including the legendary Cotton Club in Harlem. His thirst for excitement, together with his "swagger, made him a perfect fit for a life of slinging homemade and hijacked spirits," says Bridget Firtle, The Noble Experiments master distiller. Firtle a lifelong New Yorker lives in a home thats basement was used as a speakeasy during Prohibition.Today, Owneys Original New York City Rum pays homage to Maddens legacy as an entrepreneur during the last era of home-grown New York City spirits. Owneys Rum is crafted in Brooklyn from high-quality, organic, non-genetically-modified molasses sourced from small farmers in the United States. While most molasses is low in sugar content and high in other compounds such as nitrogen and phosphorus, the molasses used to distill Owneys Rum remains rich in sugar, providing for a sweeter, more flavorful rum.After Firtle mashes the molasses, she ferments the mash using a proprietary strain of yeast at low-temperatures for approximately five days. "Fermentation is incredibly important when making a rum," she says. "Thats why we regulate the temperature when fermenting our molasses we want to keep the environment cool and our yeast happy."After fermentation, the wash is distilled through a custom-made 265-gallon copper pot still nicknamed Cleo. Firtle then brings the rum to proof using legendary New York City tap water, and fills and labels each bottle by hand. The resulting rum has a sweet aroma of vanilla, butterscotch and banana. As a result of the esters present in the sugar-rich molasses, the notes of vanilla, dried fruit and butter are complex and lead to a long, dry finish.Only 1,200 bottles of Owneys Original New York City Rum have ever been made. Pick up a bottle today!