This 15-year-old rum, a newcomer to the U.S. market, has a multi-island provenance: the molasses is sourced from the Dominican Republic, distilled and aged in Trinidad, and finally, bottled in Barbados. The end result is a mix of brown-sugar sweetness and deep, caramelized banana funk, plus teasing cinnamon heat around the edges of the tongue.
This 15-year-old rum, a newcomer to the U.S. market, has a multi-island provenance: the molasses is sourced from the Dominican Republic, distilled and aged in Trinidad, and finally, bottled in Barbados. The end result is a mix of brown-sugar sweetness and deep, caramelized banana funk, plus teasing cinnamon heat around the edges of the tongue.
This 15-year-old rum, a newcomer to the U.S. market, has a multi-island provenance: the molasses is sourced from the Dominican Republic, distilled and aged in Trinidad, and finally, bottled in Barbados. The end result is a mix of brown-sugar sweetness and deep, caramelized banana funk, plus teasing cinnamon heat around the edges of the tongue.
This 15-year-old rum, a newcomer to the U.S. market, has a multi-island provenance: the molasses is sourced from the Dominican Republic, distilled and aged in Trinidad, and finally, bottled in Barbados. The end result is a mix of brown-sugar sweetness and deep, caramelized banana funk, plus teasing cinnamon heat around the edges of the tongue.