Don Q Deep Dive – Cocktail Wonk


Within the annals of rum historical past, Puerto Rico typically will get quick shrift. Whereas the tales of Barbados, Jamaica, and Martinique rums are properly trod floor for writers, Puerto Rico’s rum story is way much less recognized regardless of being the most important producer of Caribbean rum at this time.

One motive for the shortage of consideration amongst lovers is that the numerous tens of millions of gallons of sunshine “silver” rums flowing from Puerto Rico don’t stoke the passions of rum connoisseurs. However the island is rather more than these gentle rums.

One more reason Puerto Rico’s story isn’t informed as typically is that it’s solely been a major exporter of rum for eighty years. However look previous these causes and also you’ll see a wealthy rum historical past with loads to excite rum lovers. Relating to Puerto Rican rum historical past, just one producer has been there because the starting: Destilería Serrallés.

I lately visited their distillery and got here away with a far
deeper appreciation for his or her central position in Puerto Rican rum historical past. And what
they’re doing at this time is equally spectacular. Earlier than leaping into the modern-day
particulars of Destilería Serrallés, let’s hop within the time machine, set the dial
for the early 1800s, and see the way it got here to be.

Our story begins within the 1820s when Sebastián Serrallés
arrives within the Spanish colony of Puerto Rico. At this level in historical past, Caribbean
sugar cane manufacturing had been going sturdy for almost two centuries. Sebastián
quickly established a sugar cane property in Ponce on the southern coast of the
island, the place Destilería Serrallés continues to be based mostly at this time.

It was Don Juan Serrallés, Sebastián’s son, who led the
household into the rum enterprise in 1865 by buying a small French-made batch
nonetheless topped with a brief neck containing a number of plates. Additionally round this time,
Facundo Bacardi started distilling in Cuba, one other Spanish colony. It was the
begin of many rum-related happenings connecting the 2 colonies.

Round 1890, each Cuba and Puerto Rico acquired their first
column stills, setting the inspiration for the “Spanish heritage” fashion of rum,
characterised by a comparatively quick molasses ferment, column distillation, mixing
of sunshine and heavier rums, and a lighter taste profile when in comparison with pot
nonetheless rums from Jamaica, Guyana and elsewhere. By 1897, there have been 198
distilleries on Puerto Rico producing over 1.6 million gallons of rum, most which
was consumed regionally. In comparison with different Caribbean colonies, this was a
comparatively average quantity on the time.

1898 introduced the Spanish-American struggle, a comparatively fast
battle ending decisively in America’s favor and beginning it on the trail to world
energy standing. The 1898
Treaty of Paris
successfully gave the U.S. management over Puerto Rico and Cuba,
together with different Spanish territories together with Guam and the Philippines.  Nonetheless, whereas Cuba gained formal independence
in 1902, Puerto Rico stays a U.S. territory to at the present time.

In 1917, the U.S. Congress enacted the rum cover-over
provision. In short, federal taxes collected from Puerto Rican producers had been
despatched again, or covered-over, to the Puerto Rican treasury. This contains the
excise tax on distilled spirits. The aim of the cover-over was to produce funds
to the native authorities for infrastructure enhancements and associated causes. The particulars of the rum
are enormously difficult and addressed elsewhere, so I’ll
depart it at that for now. Nonetheless, it ought to be famous that the rum cover-over exists
to at the present time, each for Puerto Rico and for the U.S. Virgin Islands.

1917 additionally introduced prohibition to Puerto Rico, two years
previous to the States. Nonetheless, a small quantity of “medicinal” rum manufacturing was sanctioned,
much like medicinal whiskey manufacturing in Kentucky throughout prohibition. A number of
rum makers on the island, together with Serrallés, remained in enterprise by
quickly switching to different sorts of manufacturing.

The tip of prohibition in 1933 lit the massive bang second for
Puerto Rican rum. Distilleries began making rum once more with gusto, desirous to
provide the now-legal U.S. market. Serrallés was fast out of the gate to
capitalize on the chance. They expanded manufacturing capability by including a
five-column nonetheless which allowed them to make both rum or gasoline ethanol; whichever
was most within the demand in the meanwhile.

Prohibition’s finish additionally introduced a brand new tax scheme on spirits
imported into the U.S.; the upshot was that domestically made spirits paid much less
taxes. So massive was the American market that Bacardi, then working primarily in
Cuba, noticed monetary profit in constructing a brand new distillery in Puerto Rico in 1936
to offer rums for the American market.

Because the 1930s segued into the 1940s rum manufacturing in Puerto
Rico grew considerably yearly. With elevated manufacturing got here elevated
excise taxes feeding the island’s treasury by means of the cover-over. Throughout
this time, huge quantities of public works had been successfully backed by Puerto
Rican rum gross sales.

The onset of the U.S. coming into World Warfare II in late 1941 lit
the afterburners of Puerto Rico’s rum economic system. U.S. wartime rules
required reserving grain for war-related functions, successfully shutting down
American whiskey manufacturing. Rum from Puerto Rican and elsewhere within the
Caribbean flooded into the U.S. to fill the hole left by the whiskey business

To present a way how a lot rum manufacturing rose through the WW
II period, in 1940 Puerto Rico shipped 1.four million gallons to the U.S. 4 years
later in 1944, it was six million gallons. In that 12 months, the island made 7.3
million gallons of rum, however sources point out it was able to making at the least
14 million gallons.[1]

With each growth comes a bust. For Puerto Rico’s rum makers,
it was the top of World Warfare II when mainland whiskey distilleries resumed
manufacturing. Furthering Puerto Rico’s woes, the ravenous wartime name for
spirits of any form had the island delivery unaged or very flippantly aged rum as quickly
because it was made. Comparatively little or no high-quality aged shares remained in

With the island so depending on carry-over taxes from the
rum business, the federal government labored rapidly to carry rum-related revenues again
up. One method was bettering the repute of the island’s rum by setting a
minimal high quality bar on exported rum.

These rules nonetheless exist at this time. In short, real
Puerto Rican rum should be:

  • Distilled and aged in Puerto Rico
  • Molasses based mostly
  • Distilled in a steady column
  • Aged for at least 1 12 months in American white
    oak barrels

One other blow to Puerto Rico’s rum business within the post-war
period was the demise of the island’s sugar cane business. The as soon as plentiful
molasses that distilleries relied on started to return from elsewhere. A tragic
reminder of Puerto Rico’s as soon as nice sugar business is simply throughout the highway
from Destilería Serrallés: The long-shuttered stays of the Serrallés sugar manufacturing unit.

Defunct Serrallés sugar manufacturing unit

The 1959 Cuban Revolution left Bacardi with out their
amenities in Cuba, so Puerto Rico grew to become the brand new middle of their distilling
operations. Over the next a long time, Bacardi grew to become a family identify and the
largest Caribbean rum model.

In the meantime, the Serrallés household enterprise additionally grew and in 1985 they acquired
the property of Puerto Rico Distillers, Inc., a subsidiary of the Canadian
spirits large Seagram’s. The acquisition introduced extra manufacturers reminiscent of Ronrico
and Palo Viejo to the Serrallés portfolio.

That deal additionally gave Serrallés the rights to supply and distribute Captain
Morgan rum within the Caribbean, they usually made an infinite quantity of it over the
following a long time. In 2007, partially in anticipation of extra Captain Morgan
enterprise, Serrallés considerably elevated their distillation capability by
including a second multi-column nonetheless to switch many of the unique 1934 nonetheless.  (The “beer” column continues to be used at this time. Extra
on that later.)

In 2011, Diageo, who by then had bought the Captain
Morgan model, opted to discontinue its license with Serrallés and transfer
manufacturing to St. Croix USVI. This transfer was partially due Diageo putting a
favorable monetary cope with the USVI authorities involving elements of the
cover-over cash.

In 2019, Serrallés introduced a serious, $22 million growth,
together with elevated distillation capability and main upgrades to their bottling
line capability.

In 1934 Serrallés inaugurated the Don Q model. Don Q refers
to Don Quixote, the primary character from the eponymous novel by Miguel de
Cervantes. The model has been repeatedly offered within the U.S. since then, albeit waxing
and waning in availability. The Don Q model is Serrallés’ premium export model,
in addition to the primary promoting rum in Puerto Rico.

Apart from Don Q, the corporate additionally makes cane-based vodka, as
properly as different native rum manufacturers reminiscent of Palo Viejo, which is the quantity two
promoting rum model on the island.

Within the early years, Don Q was imported into the states by way of nationwide
importers like Schieffelin and Heublein. Looking for to higher management issues, Serrallés
arrange Don Q Imports within the 1960s to handle their very own importing. By the 1980s Don
Q Imports was shuttered, though the model remained in just a few states by way of an
company association with Jim Beam. In 2006, Serrallés USA was fashioned to
primarily re-launch the model and broaden its distribution throughout the U.S.

Conveniently, this brings us to the subject of Roberto Serrallés, as soon as the president of Serrallés USA and present Vice President of Enterprise growth .

Roberto Serrallés (proper)

Destilería Serrallés is likely one of the few remaining
family-owned Caribbean distilleries. Though the present CEO, Philippe Brechot,
will not be a member of the family, the rum making custom lives on with Roberto Serrallés.
Roberto is on the corporate’s board of administrators, in addition to Vice President of
Enterprise growth and an architect of the Serralles USA enterprise. Roberto is
no bean counter. He’s very fingers on, taking a considerable position in modernizing
operations and considerably decreasing environmental affect – extra on this

Now in his early 50s, Roberto may be very personable and passionate. After rising
up in Puerto Rico, he headed to the U.S. mainland the place he obtained his PhD in
environmental research from the College of Oregon. Initially considering he
would stay in academia, he was as a substitute introduced again into the household enterprise
in 2004 to assist with wastewater therapy points. His position has elevated considerably
since then and he steadily represents the corporate at rum occasions across the

Roberto Serrallés

As a former educational, it’s not shocking that Roberto is
very smitten by instructing. Throughout our go to Roberto introduced us into his
workplace, sat us in entrance of a whiteboard, and spent 45 minutes animatedly described
rum making at Serrallés in astonishing element; You may even suppose he was born
with a whiteboard marker in hand!

Earlier than geeking out over the Serrallés distillery particulars,
it’s useful to know the kind of rum that Serrallés makes. Many rum
producers from former Spanish colonies such Cuba, Puerto Rico and Panama make
rum in a typical fashion that some name “Spanish Fashion,” though I want
“Spanish Heritage”.

The widespread threads that connects Spanish heritage rums embrace
most or the entire following:

  • A molasses wash and a comparatively quick
    fermentation of a day or two.
  • Use of cultured yeast quite than wild yeast fermentation
  • Column distillation
  • Distilling each gentle rum (round in 94 %
    ABV) in a number of columns, and heavier rum (round 75 % ABV) in a single
  • Mixing gentle and heavy column rum collectively to make
    a wide range of rum “bases” to enrich the sunshine and heavy rums.
  • Getting older three or extra base rums (gentle, medium,
    heavy) individually, then mixing them collectively previous to bottling.

Serrallés follows this fundamental mannequin of rum making, as does
Bacardi, Havana
, Angostura, and quite a few different distilleries. To learn extra about this,
see my Cuban
Rum Cheat Sheet

It’s vital to notice that there are some distilleries from
Spanish heritage nations like Venezuela that incorporate batch stills and
different strategies into their rum making. These rums are outdoors of the
specific Spanish heritage definition I gave above.

Let’s placed on our exhausting hats and be part of Roberto in his golf cart
to enter the guts of Destilería Serrallés, travelling via it in the identical sequence
that rum manufacturing follows.

The distillery is positioned in Ponce, about 3.5 miles from Puerto
Rico’s southern coast, roughly equidistant from the east and west coasts. A number of
rivers stream via the mountains rising within the distance to the north. One in all these
rivers has a historic connection to the distillery.


Water is the lifeblood of distilling. A distillery with no
dependable, prime quality water supply gained’t keep in enterprise for lengthy. I begin
each distillery tour by asking about its water supply.

Destilería Serrallés has an awesome story on this regard. The Río
Inabón river winds via Puerto Rico’s volcanic mountains and is one in every of fourteen
rivers within the Ponce area. Per the corporate’s web site, the 1898 Treaty of Paris
granted unique use of the Río Inabón to the Serrallés household enterprise.


As our golf cart approaches the primary distillery constructing, I
spy a number of huge molasses tanks of various sizes. In response to Roberto, imported
molasses is roughly seventy % of the direct value of constructing rum right here.
If sugar cane and the ensuing molasses had been accessible regionally, that determine might
be considerably much less. Sadly, a current Serrallés experiment to develop
sugar cane and probably reintroduce it on a wider scale was worn out by
Hurricane Maria in 2017.

With no native molasses supply, the distillery imports it
from the Dominican Republic, Guatemala, and typically different sources. Getting
prime quality molasses with enough sugar content material to ferment efficiently is
difficult. With more and more environment friendly sugar cane processing, fewer fermentable
sugars stay within the molasses. Dominican Republic molasses is often the bottom
value however should be blended with “excessive check” molasses to extend the sugar ranges.
Excessive check molasses is simply partially inverted cane syrup from which no sugar
has been eliminated.

The distillery retains round 9 million gallons of molasses on
web site. On the close by port you’ll discover one other 2 million gallons in reserve.


At Serrallés, fermentation begins
by diluting the molasses mix with water all the way down to 40 brix. (Brix is the quantity
of sugar in a water resolution.) The molasses/water combine mix is then heated and
stored at 170 Fahrenheit for 5 minutes to pasteurize it. Afterwards, it’s is
additional decreased with extra water to 20 brix, prepared for fermentation.

Molasses pasteurization isn’t significantly widespread within the rum
world. It eliminates any wild yeast and micro organism, thus enabling a extra
constant product fermented solely with the specified yeast pressure. In distinction,
pasteurizing can be anathema at a distillery like Hampden
or River Antoine which depend on pure, airborne yeast for his or her
distinctive taste.

The yeast Serrallés makes use of is a particular pressure, remoted in
the 1950s.  It goes into one in every of fourteen
fermentation tanks that feed the close by column stills. The 9 unique tanks
maintain 35,000 gallons every. They had been later augmented by 4 extra 70,000 gallons
tanks. Two extra 200,000 gallons tanks spherical out the lot. As you’ll
anticipate in an operation that values consistency, all fermenters are temperature managed
to forestall the fermenting liquid from getting too heat.

There are two main fermentation protocols used at Serrallés;
one for gentle rum, the opposite for heavy rum.

Roughly 95 % of the rum made at Destilería
Serrallés is gentle rum, made utilizing a 40 to 44-hour fermentation, leading to a
wash of round 9 % ABV.

In distinction, heavy rum (the opposite 5 % of the rum
made there) makes use of a considerably longer seven to ten-day ferment and yielding a
comparable 9 % ABV wash.


Our golf cart involves a relaxation close to a big factory-looking
constructing, which in actual fact it’s – a rum manufacturing unit. Roughly six tales tall and
partially sheathed in corrugated metallic siding, it holds a menagerie of metallic
pipes, columns and walkways going each path conceivable. Embedded
someplace throughout the maze is the 1934-built column nonetheless that made all of the
firm’s rum until 2007.

1934 column nonetheless

Stepping inside, we come face-to-face with one in every of its very
giant and tall columns. It’s paying homage to the numerous bourbon stills in
Kentucky. The resemblance is additional confirmed by the “VENDOME” on the numerous oval
portal doorways operating up the nonetheless that enable entry to the plates inside. Stills
made by Vendome Copper & Brass Works are synonymous with American
, however right here we discover one within the Caribbean, hundreds of miles from the
Bourbon heartland.

1934 column nonetheless – Be aware: “VENDOME, LOUiSVILLE”

The primary column, aka the “beer” column has over a dozen plates
inside. It’s the one portion of the unique 5 column nonetheless in on a regular basis
use. Operated at full capability, the 1934 nonetheless might pump out 12 million proof
gallons of rum per 12 months. As of late the beer column is used solely for
distilling the Serrallés heavy rum which emerges at round 75 % ABV.

Subsequent, Roberto and his golf cart take us on a really quick experience
to a really totally different trying distilling equipment. In contrast to the complicated maze of
gear throughout the 1934 stillhouse, the 2007-built five-column nonetheless is straightforward
to pick from the environment. Encased inside a neat grid of orthogonal
beams and walkways, the silver columns jut into the sky.

2007 five-column nonetheless

Run at full capability, the 2007 nonetheless is able to 22
million proof gallons of rum per 12 months. It distills the corporate’s gentle rum,
which comes off at roughly 94.5 % ABV.  Our time was quick, so we didn’t ascend the
stairways to view the distillery from above. As an alternative, we made a rapid cease at
the distillery management middle to gawk on the phalanx of screens exhibiting key
distillery operations in actual time.

Conventional Getting older

One other spin within the golf cart takes us to one in every of a number of
on-site getting old warehouses. In complete, the corporate has someplace round 100,000 to
110,000 casks of rum in inventory. The overwhelming majority are ex-bourbon casks, however a
few surprises await us. Extra on that in a bit.

Mild rum enters the cask at between 55 to 65 % ABV,
whereas the much less plentiful heavy rum goes is casked between 65 and 75 %
ABV. In response to Roberto, round 5,000 casks attain the top of their helpful
life annually and are pulled from service. A little bit math reveals that the
typical cask spends about twenty years in service right here.

However wait, there’s extra! Like many distilleries, Serrallés consolidates
casks of the identical classic rum. For instance, ten casks which can be every 70 %
full could possibly be consolidated to simply seven casks, every 100 % full.
Eliminating the air area in a cask reduces evaporation, aka the angel’s share.
It additionally frees up casks to make use of with the following rum batch.

Earlier, I discussed that apart from gentle and heavy rum, Serrallés
additionally has a medium rum, made by mixing gentle and heavy rums previous to getting old.
Wonk that I’m, I requested how a lot medium rum was blended, and what the ratio of
gentle to heavy rum within the mix is. Alas, it’s an organization secret, however I attempted!

Solera Getting older

Getting into the getting old warehouse designated for visits like ours,
it’s inconceivable to overlook the rows of sherry casks, stacked vertically,
three-high. In complete, there’s 131 casks. Sure, what now we have here’s a solera, and
an actual one at that. Not a type of faux-soleras that rum lovers rail
. These casks as soon as aged Osborne Oloroso
, however now maintain a small proportion of Serrallés’ rum for many years. A
solera in Puerto Rico isn’t too shocking, given the island’s lengthy historical past as
a colony of Spain, the place solera getting old originated.

Technically, what Serrallés has is a three-level solera,
that means it has two criaderas (ranges), with the underside (oldest) stage being the
precise solera. Sherry soleras in Spain sometimes have many extra ranges, however a
three-level solera is nothing to sneeze at. To be able to preserve issues easy for
these not versed in solera terminology, I’ll simply name them the youngest,
center, and oldest ranges.

Heavy rum with at the least 4 years of ex-bourbon cask getting old
goes into the youngest stage. Rum within the center stage has a mean age of
round 20 years and is often replenished with rum from the youngest stage.
As for the oldest (bottommost) stage, the rum inside these casks is often
replenished with rum from the center stage. Inside the oldest stage there’s rum
as much as 53 years previous, i.e., when the solera began.

You’re most likely questioning how this solera aged rum tastes.
Throughout a “construct your individual mix” session with Roberto, we came upon. It’s very,
very intense, even for somebody who drinks tremendous
excessive ester
Jamaican rums and Grand Arôme with out flinching. After many a long time in a cask, the solera rum is extraordinarily
tannic, but wealthy with different flavors. It’s assuredly a rum for mixing in very
small portions with lighter rums, very similar to bitters in a cocktail.

Behind the big solera, we spied extra giant casks
resting on the ground. A peek at their label revealed that some had been ex-vermouth
casks, some had been ex-sherry casks, and some I can’t reveal. These casks are the
ultimate step in creating the Don Q restricted editions, which to this point include the
Vermouth Cask End and Sherry Cask end rums.

Puerto Rico has two of the most important rum distilleries within the
world. When it comes to case quantity, Bacardi is by far the most important Caribbean rum
model on this planet, promoting 17.1 million 9-liter instances in 2018. Nonetheless, when
it involves bulk rum for export, Serrallés is the highest canine on the island.
In response to consultants, the distillery is among the many largest bulk rum producers in
the Caribbean.

On the time of this writing, the distillery is able to
producing 22 million proof gallons of rum per 12 months, which isn’t to say it
at all times makes that amount. Of the rum made, roughly twenty % goes
to firm owned manufacturers like Don Q and Palo Viejo. The remaining 80 % is
exported as unaged bulk rum.

Some throughout the rum business have portrayed bulk rum
producers and their 5 column stills as incapable of constructing prime quality rum.
Nonetheless, with the best gear and experience, a distillery could make each
prime quality rum in addition to gentle, bulk rum. One doesn’t stop the opposite and
it’s a typical mannequin for a lot of Caribbean distilleries.

In at this time’s market, there’s a requirement for bulk rum, and it doesn’t make financial
sense for giant distilleries to restrict manufacturing to simply what they age and promote
themselves. There’s some huge cash tied up in human and bodily capital, molasses
storage, fermenters, management rooms and different gadgets widespread to each sorts of rum
making. To not capitalize on that’s to depart cash on the desk.

Given Roberto’s ardour for atmosphere points, it’s no
shock that the distillery is on the vanguard of decreasing environmental
affect. There are three predominant thrusts: Clear water, power effectivity, and carbon
dioxide emissions.

Clear Water

Distilleries use an outstanding quantity of water for
fermentation, distillation, and different makes use of. 3 times extra wastewater is
created than alcohol produced! The ensuing wastewater has many compounds that
can hurt the atmosphere in enough amount. Within the previous days, this water
may need been dumped right into a discipline or drained into the ocean. Within the fashionable
period, this isn’t acceptable.

Over time, Roberto developed a fancy system to course of
wastewater. I gained’t try to explain it in full element right here however will as a substitute
convey some key factors. A graphical
of it may be discovered on the DonQ web site if you wish to be taught extra.

The system makes use of each cardio and anaerobic digestions,
which use micro organism to interrupt down compounds into different types and make them extra
simply separable from water. The methane gasoline that outcomes from anerobic
digestion will be collected for later use. The corporate has examined separating
a few of the solids from the wastewater via centrifuges and is evaluating
mixing it with wooden chips from delivery palettes to create an industrial
compost. After the wastewater therapy, the ensuing water is clear sufficient for

Power Effectivity

Distilleries additionally use an outstanding quantity of power to warmth
water and pump issues round. Destilería Serrallés beforehand consumed round
two million gallons of crude oil per 12 months in direction of that finish. Nonetheless, after
gathering the methane generated throughout wastewater therapy, the distillery
makes use of it in its place gasoline supply. These days, the methane (with extra
therapy), could provide about fifty % of the distillery’s power, saving
round a million gallons of crude oil yearly.

One other win on the power entrance comes from a quite intelligent
use of solar energy. With storage for 100,000 casks, there’s loads of roof space
atop the getting old warehouses, making an ideal spot for photo voltaic panels. The panels create
one megawatt of energy to be used by the distillery. That’s good, however not the intelligent

The photo voltaic panels additionally defend the warehouse roof from direct
solar, thus decreasing the warehouse inner temperature. This discount in
temperature results in decrease evaporative losses from casks, i.e. the angel’s
share. Measurements taken with and with out the panels confirmed the angel’s share
went down by one %, e.g. from six % to 5 % yearly. The
quantity of rum “saved” paid for the panels inside six months!

Carbon Dioxide Emissions

All of the fermenters at Serrallés are closed, quite than open
air. Fermentation creates giant quantities of carbon dioxide, which has a damaging
environmental affect in enough amount. The corporate has collected it for
use by the native island soda producers for carbonating their drinks.

Sadly, the U.S. authorities lately modified
rules for the allowed refrigerants wanted to condense the gasoline into liquid
type. As such, the corporate is present process an costly course of to transform their
gear to be compliant and begin gathering it once more.

Apart from making inexpensive carbon dioxide for native
corporations, gathering it additionally reduces the quantity of carbon dioxide shipped to
the island from elsewhere, additional decreasing environmental affect.

Whereas gathering carbon dioxide from fermentation isn’t
distinctive to Serrallés, it’s nonetheless value highlighting as an method that
distilleries take to go “greener”.

Having seen firsthand the varied base rums that Serrallés
makes, I used to be lastly in a position to wrap my head round precisely what’s within the many
expressions they provide. These particulars come from Don G International Ambassador Alexx
Mouzouris and Roberto. A few of them could shock you!

Essential Lineup

Don Q Cristal: A mix of sunshine rums aged from 1.5 to
three years. Charcoal filtered.

Don Q Gold: A mix of sunshine rums aged from two to 5

Don Q Añejo: A mix of sunshine and medium rums aged
from three to eight years.

Gran Añejo: A mix of sunshine, medium and heavy rums aged
9 to 12 years. Additionally accommodates some rum from the oldest solera stage (up
to 53 years.)

151: A mix of medium and heavy rums aged from 1-5

Caliche: A mix of three, 4, and five-year gentle
and medium rums, plus a little bit of medium stage solera rum. Charcoal filtered.  (Be aware: Caliche will not be a part of the Don Q lineup
however is a beautiful and flavorful flippantly aged/filtered rum.)

Restricted Editions

2005 Single Barrel: 100 % gentle rum. Distilled
in 2005. Casked at 65 % ABV.

2007 Single Barrel: 100 % medium rum. Distilled
in 2007. Aged for 9 years. Casked at 60 % ABV.

2009 Single Barrel: 100 % gentle rum. Distilled
in 2009. Casked at 65 % ABV in as soon as used gentle whiskey casks.

Vermouth Cask End: A mix of sunshine, medium and
heavy rums. Aged for 5 to eight years. Completed for 4 to 6 weeks in
Mancino Vermouth Vecchio casks. (Vecchio is a candy, crimson vermouth.)

Sherry Cask End: A mix of sunshine, medium and
heavy rums. Aged for 5 to eight years. Completed for one 12 months in an Osborne
Oloroso sherry cask.

Gran Reserva de la Familia Serrallés: Medium rum. Aged for twenty
years. Be aware: Solely 1865 bottles had been made. It celebrates the 150th anniversary of the Serrallés firm making rum and is priced at $1865.

Having visited Destilería Serrallés, I’ve a brand new
appreciation for the island’s historic place in rum making. Whereas some folks
select to mischaracterize the island’s rum as flavorless, the truth is way
totally different. Puerto Rico now has loads of nice rums to excite the connoisseur’s
palate, and a vivid future forward of it.

[1] Situation
of Puerto Rican Sugar Trade: Hearings Earlier than the Committee on Insular
Affairs, Home of Representatives, Seventy-ninth Congress, First Session, on
Situation of Puerto Rican Sugar Trade, Washington, D. C; U.S. Authorities
Printing Workplace, 1945



Please enter your comment!
Please enter your name here