Set 1 View Booklet
Ultimatum - Infinitum
A blend of 8 different distilleries and 14 different styles of rum from Buyana, Trinidad, Barbados and Jamaica. The different types of rum have been distilled in Pot stills, Column Stills and some old rum types are made according to the Solera method. Through the use of these very old rums in combination with younger ones, a full bodied, but yet fresh rum arises.
Compagnie des Indes - Caraïbes
Compagnie des Indes is a series of rum selected and assembled by Florent Beuchet and offer an honest product without any additives. Caraïbes is a blend consisting of 3 to 5 years aged rum from Trinidad (50%), Barbados (25%) and Guyana (25%) who sign for the flavor profile of the region northeast of Venezuela.
Appleton VX Estate
The Appleton plantation already existed in 1655, when the British captured Jamaica from the Spaniards. Since 1749, in addition to the cultivation of sugar cane, also rum is manufactured. This rum is a blend of 15 rums, all aged between 5 and 10 years in ex Jack Daniels barrels. After blending the rum is poured into new barrels and ripens a few months so that the different flavors and aromas merge well.
Clement - Ambré
This rum is obtained from only the distillation of sugar cane juice. Developed on the estate of Clement this rum develops its color during the 12 months aging in oak barrels. This rum perfectly reflects the tropical heat of the Caribbean and the undeniable expertise of Habitation Clement. This rum is often used in mixed drinks and cocktails.
Mulata, 7 Y
This rum is one of the best-selling alcoholic beverages in Cuba. The distillers behind Ron Mulata use only Cuban sugar cane syrup to produce their rum. Also only 180 liter oak barrels are being used for maturation. This rum spent 7 years in these casks to develop a light, accessible flavor profile and a beautiful golden brown color.
The Venezuelan rum is a blend of 80% ‘heavy rums' and 20% 'light rums’ that matured 12 years in whiskey barrels. The result is an exceptional rum with Diplomatico's characteristic sweet and fruity aromas. This complex blend of `'Copper pot still' won a gold medal at The International Sugar Cane Spirits Tasting Competition in Ybor City.
Flying Dutchman, 3 Y
After an exceptionally long fermentation of 2 weeks followed by triple distillation in copper pot stills, this dark rum aged at least 3 years in small oak barrels. Careful distillation and the maturation for years provide a refined and beautifully balanced sweet dark rum. This rum from Dutch soil proves that excellent rum also can be made in Europe.
A well-aged, well blended rum from top Dominican producer, Brugal. To create the XV, a selection of ex-bourbon casks and casks which have previously held Pedro Ximénez Sherry is used. The rums used for this blend are all aged between 3 and 8 years. The result is the perfect marriage of rums with exceptional smoothness and flavour.
Mount Gay Eclipse
This expression from Mount Gay was named for the 'double phenomenon' of a total solar eclipse and the passage of Halley's comet in 1910. Mount Gay Rum Eclipse is being distilled in the northern part of Barbados for over 300 years. This dark rum is distilled twice in copper kettles and is aged in ex bourbon casks.
This dark amber colored rum has aged between 4 and 6 years in former bourbon and whiskey barrels. In the Caribbean climate Sugarcane gets its softness thanks to the large temperature difference between day and night. The spring water used is made directly floats from the peaks of the Andes to La Miel, a beautiful location in the west of Venezuela, where the rum is made.
Malecon, 12 Y
This high-quality rum is produced in Panama today but the value lies in the traditional Cuban formula, which is used for production. This rum has a dark, orange-red tint caused by the 12-years of aging in old oak barrels and a palate consisting mainly of fruit with subtle hints of vanilla and wood.
Flor de Cana, 7 Y
This rum is produced in Nicaragua, Central America. Flor de Caña, Spanish for "flower of the sugar cane”. A dark brown rum, distilled from fermented molasses and subsequently aged 7 years in used whisky and bourbon barrels. Flor de Caña has been produced since 1890 and is more than 120 years later, still in the hands of the 5th generation of the Pellas family.