I frankly don't know how the Dominican Republic can support so many superlative rum distilleries in today's world, but it's a miracle for which we should all be grateful. Originating in 1929, Ron Barcelo rums continue to shine as some of the best of the best in the Caribbean. I've been familiar with these rums for a long time, and I thoroughly enjoyed my tasting renewal for the purposed of this posting.
The Anejo has a lovely gold color, with just the slightest hint of auburn. The nose presents toasty notes blending with spices and nuts, and ending with a crisp finish. The initial taste offers toasted sugar, nuts, leather, cocoa, and molasses, with a moderate palate coat and a crisp, clean finish and a touch of a gentle burn. This rum is excellent for traditional Caribbean cocktails, as well as either tonic, ginger ale, or ginger beer (depending on your taste). A friend of mine, Executive Chef Paul Yellin (author of 'Infusion! The Mt. Gay Cookbook') insisted that I try his idea of ice cubes made from coconut water - the man's a genius! I splashed some Anejo over the tropical cubes and WOW!!!!!
The Gran Anejo has a more intense amber hue, with a nose of buttered toast and vanilla. The initial taste is spicy, with broad bittersweet chocolate, toast, and spices. The finish is similar to the Anejo, but longer and more pronounced. The Gran Anejo holds up very well to a bit of ice in the tumbler when savoring its true character. This rum is also superb in Manhattans or Old-Fashioneds, and makes a sophisticated mulata mojito.
The Imperial is quite different from its brethren. The luxurious nose is redolent of fermented fruits, whiskey notes, sweet molasses, and autumn leaves. The Imperial’s initial taste is similar to the nose, with wonderful honey and mead notes in the middle. The finish is gently dry yet long-lasting, with berry, caramel, tropical fruit notes and a very pleasant mouth coat. A truly sophisticated rum, and one of the top ones you can ever hope to sit with and enjoy. A bit of water brings out its soft leather and oak notes. What a pleasure to savor! Ron Barcelo's product line is not limited to these fine rums, but I can only say that if you ever get the opportunity to treat your palate to these three rums, you will have spent your time well. Very, very well. I did!!
Pacific sun, volcanic soils, pure rain waters squeezed from clouds enveloping Mt. Wai’ale’ale – it all comes together in Kōloa Rums from Kaua'i, Hawaii. The first sugar cane plantation in Hawaii was created in 1835 near Kōloa Town, and the first sugar mill soon followed. In order to maintain sugar cane production in the 20th century, the Kōloa Rum Corporation was created to add value to the crop’s production. Kōloa Rum Company uses pure Kaua`i-grown raw crystal sugar from the last sugar cane plantation on Kaua`i. Pure mountain rainwater from Mt. Wai`ale`ale and the nearby mountain peaks and rainforests is captured and is slowly filtered through layers of volcanic strata before finally reaching vast underground aquifers. Kaua’i water imparts its own unique taste and mouth feel, as well as being rich in minerals. Rum and sugar are bound together in Hawaii’s history. In 1778 Kaua`i was the first Hawaiian landfall for Captain Cook whose ship carried barrels of rum for his sailor’s daily ration of grog. The first successful sugar plantation in Hawaii was established near Kōloa Town in 1835, where the original stone chimney from the Kōloa Mill can still be seen today.
Kaua’i White Rum has a faint but visible opalescence; nice! I picked it up only when I viewed the rum sample against a flat white background. Such an appearance can often be due to unique minerals present in the rum – coming from sugar cane grown in volcanic soils, this would not be a surprise. The nose is dry, crisp, and vaporous, with a leafy cane end note. The taste presents oaky front notes and toasted sugars; the middle notes offered burnt sugar and treacle, with a toasty, crisp, ethereal finish. This is a very good competitor with vodkas, and I used it as such in my testing mixology. Tonics, Collins, rumtinis all were very drinkable; the White held its own in the mixing and enhanced without being overpowering.
The Gold Rum offers a lovely golden oak color. The nose was toasty and herbal, with noticeable autumn back notes. The taste was gently sweet at the front, with toasted oak in the middle and a soft burnt sugar finish. This rum lent itself to very tasty and unique sours, Manhattans, and Old Fashioneds. A very nice mixing rum for classic cocktails.
Kaua'i Dark Rum starts off with a rich coffee hue. The nose – cotton candy? Yes! The nose finished with a powdery sweetness to complete the surprise. The front taste is high-quality sweet molasses (something most Americans never get to taste), with a middle note redolent of toasted sugar and spun sugar and a flourishing finish of flan and coffee. I added a bit of water to the second tasting in order to ‘loosen’ the rum, and was rewarded with an additional oaky note in the middle. This rum made some splendid tiki cocktails, and boy was that fun! It made a great floater for Caribbean cocktails, since the nose comes through at the top of the glass and melds with the fruit notes of the mixers. All of the bottle labels are excellent. The main font has a 19th Century appearance, and the bottle neck wrap is a map of the Hawaiian Islands. How cool is that? Very.
Hawaii’s sugar cane finds a great final destination in bottles of Maui Rums. Haleakala Distillers (www.haleakaladistillers.com or www.mauirum.biz ) hand craft a super lineup of rums. I have tried them all as a judge in competitions, and presented them in tastings as well.
The MAUI PLATINUM RUM is clear with a buttery nose fronting the expected gentle, grassy, sweet notes of the sugar cane. The flavor is closer to a good cachaca than a typical bland rum found here in the USA; sugar and dairy notes combine with herbal and grassy tones. A very good mixer.
The MAUI DARK RUM has a gentle, soft nose of brown sugar and dairy with a lighter cane back note. The unusually high level of minerals (due to the volcanic soil) add a pleasing middle note. The taste is of molasses and herbs with a light, dry finish. Very good mixer for Rum & Cola, a Mai Tai or a Painkiller. For you mixologists out there, it makes a great floater on top of that special boat drink.
The MAUI GOLD RUM has an outstanding butter/dairy nose – creamy, rich, smooth, with a slight burnt sugar finish. The color is burnished bronze. The taste is surprisingly subtle yet well-produced. Whiskey notes shine throughout. The aging of this rum is nicely done. It is enjoyable with a bit of ice, or also with soda/tonic water (your choice). It is an excellent mixer, but don’t hide this rum under a frozen drink – it’s too good!!!!!
The MAUI GOLD RESERVE elevates the Gold Rum to higher sophistication with a more mature, complex nose and palate. The whiskey notes shine through but do not overwhelm. I prefer it with a touch of water or a chip of ice – the complexity really comes out that way. On a hot day, two ice cubes and a splash of soda water makes a superb ending to the day.
BRADDAH KIMO’S DA BOMB 155 PROOF EXTREME RUM I cannot say enough good things about this rum, starting with the name and ending with the quality. Normally, I am not a huge fan of overproof rums. This rum shows that you can invest effort into quality products regardless of category, with real success. This rum is truly ‘Da Bomb’, at 155 proof. The nose? Superb for an overproof: amazingly gentle, with spun sugar, caramel and buttery notes. The taste? WOW!!!! You get a flavor glimpse of the nose notes before a warm vaporous explosion fills your mouth and finishes still warm with a bit of toasted sugar. It’s a ride, folks. This is a mixer that obviously must be respected due to its proof, yet adds quality and desirable flavor to the boat drink of your choice and not just a ‘kick’. No wonder that the 2007 American Distillers Institute awarded a Gold Medal in its Rum Competition for this spirit. Congrats, Braddah Kimo!
You can now buy Maui Rums on the mainland. Try this link:
You may also call HiTime Wine Cellars, of Costa Mesa, CA, directly at: 800.331.3005 *****************************************************************************************************
Rum Review: Treaty Oak Platinum Rum
You want history with your spirits? The actual Treaty Oak is a fantastic Live Oak tree over 500 year old, in Austin, Texas. The story goes that Stephen F. Austin signed a treaty with local Native Americans beneath its spreading shade. The legendary oak has become a Texas symbol of patriotism, pride, and strength.
So, what's the tie-in? A commitment to excellence. Treaty Oak rum was created to compete not only with the best rums, but also with the best vodkas. This rum is truly an artisan spirit.
They start with high-quality nonsulphured molasses and proprietary yeasts. These yeasts produce fewer esters, which creates a smoothness readily enjoyed.
The rum is distilled from column stills, then blended with filtered Hill Country water, and finally double filtered through activated carbon.
The resulting nose and flavor notes are crisp, citrusy, with subtle sweet spices. I personally mixed some beautiful Treaty Oak and tonics. A crowd favorite is Treaty Oak with a heavy dash of agave syrup and a half-lime or quarter orange; top with soda water, and you have a most refreshing cocktail. Kudos to Treaty Oak for another USA premium spirit!
Kaua’i White Rum has a faint but visible opalescence; nice! I picked it up only when I viewed the rum sample against a flat white background. Such an appearance can often be due to unique minerals present in the rum – coming from sugar cane grown in volcanic soils, this would not be a surprise. The nose is dry, crisp, and vaporous, with a leafy cane end note. The taste presents oaky front notes and toasted sugars; the middle notes offered burnt sugar and treacle, with a toasty, crisp, ethereal finish. This is a very good competitor with vodkas, and I used it as such in my testing mixology. Tonics, Collins, rumtinis all were very drinkable; the White held its own in the mixing and enhanced without being overpowering.
The Gold Rum offers a lovely golden oak color. The nose was toasty and herbal, with noticeable autumn back notes. The taste was gently sweet at the front, with toasted oak in the middle and a soft burnt sugar finish. This rum lent itself to very tasty and unique sours, Manhattans, and Old Fashioneds. A very nice mixing rum for classic cocktails.
Kaua'i Dark Rum starts off with a rich coffee hue. The nose – cotton candy? Yes! The nose finished with a powdery sweetness to complete the surprise. The front taste is high-quality sweet molasses (something most Americans never get to taste), with a middle note redolent of toasted sugar and spun sugar and a flourishing finish of flan and coffee. I added a bit of water to the second tasting in order to ‘loosen’ the rum, and was rewarded with an additional oaky note in the middle. This rum made some splendid tiki cocktails, and boy was that fun! It made a great floater for Caribbean cocktails, since the nose comes through at the top of the glass and melds with the fruit notes of the mixers. All of the bottle labels are excellent. The main font has a 19th Century appearance, and the bottle neck wrap is a map of the Hawaiian Islands. How cool is that? Very. 
The MAUI PLATINUM RUM is clear with a buttery nose fronting the expected gentle, grassy, sweet notes of the sugar cane. The flavor is closer to a good cachaca than a typical bland rum found here in the USA; sugar and dairy notes combine with herbal and grassy tones. A very good mixer.
You want history with your spirits? The actual Treaty Oak is a fantastic Live Oak tree over 500 year old, in Austin, Texas. The story goes that Stephen F. Austin signed a treaty with local Native Americans beneath its spreading shade. The legendary oak has become a Texas symbol of patriotism, pride, and strength.