Many fine rums are aged in oak barrels for years to achieve a superior flavor profile. The interaction of spirit and wood has a positive effect on the smoothness, the richness and the subtle flavors of the rum.
Barbancourt's Reserve du Domaine
rhum ages for 15 years in oak vats.
Photo by Robert Burr.
Aged rums often represent the finest examples of mature rums from a distillery, blended to achieve complexity and distinctive flavor profiles. The cost of storage and the loss of some rum from the barrels through evaporation adds to the cost of producing aged rums.
These older, more mature rums, often labeled as anejo in Spanish territories, are often enjoyed neat or on the rocks like a fine cognac or single malt scotch. In addition, many cocktail recipes call for the inclusion of these flavorful and rich rums.
Aged rums generally take on darker and richer colors due to the time spent in barrels. Charred oak barrels can impart dark tones. Cognac and sherry barrels can produce a reddish tint.
Rums labeled premium or ultra-premium often contain age statements. In the U.S. and some other territories, the age statement refers to the youngest rum in the blend. For example, Appleton Estate 21 from Jamaica is comprised of aged rums at least 21 years old. Other territories have differing standards. For example, Zacapa Centenario 23 from Guatemala is a blend of rums aged 6 to 23 years old.
Premium aged rums include Angostura 1824, Appleton Extra, Atlantico Private Cask, Bacardi 8 and Reserva Limitada, Barbancourt Reserve Especiale and Estate Reserve, Barrilito 3 Star, Barceló Imperial, Botran Solera 1893, Don Q Gran Anejo, Chairman's Reserve, Cockspur 12, Cubaney 15, Diplomatico Reserva Exclusiva, El Dorado 15, Flor de Caña 18, Gosling's Family Reserve, Matusalem Gran Reserva, Mount Gay Extra Old and 1703, Santa Teresa 1796, Trigo Reserva Aneja, Vizcaya VXOP, Zacapa Centenario XO and Zaya.
Robert Burr
National Rum Examiner
Gifted Rums Guide
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