rum with Drinkology

Ron Espero Balboa 0.7L 40% Named after the great naval icon Vasco Núñez de Balboa. He was a Spanish explorer, governor and conqueror. Espero Ron Balboa is a blend of different rums from Republica Dominicana & Barbados. Ron Espero Balboa matured in bourbon barrels in the Caribbean and then for half a year to a year in used old French oak barrels after very old Nicaraguan rums. The nose reveals exotic fruits, dried grapes, coconut and woody vanilla. Perfect for rum cocktails.

Espero Creole Coffee and Rum 0.7L 40% Special features of Espero Coffee & Rum A very specific process was chosen for the production of Espero Coffee & Rum. The Nicaraguan premium coffee beans from the Matagalpa area are finely ground together with the finest Bourbon vanilla pods from Madagascar and then cold brewed. This produces a fine aroma with less bitterness than hot brewing. The cold brewed coffee is then married with 7-year-old Dominican rum. The result: a delicious coffee liqueur with a natural sweetness, so that only a touch of raw sugar is needed for additional sweetness. In terms of taste, the Ron Espero Coffee & Rum impresses with a strong aroma and exudes a certain finesse and elegance. The use of the best coffee beans from Nicaragua and the best vanilla pods from the Dominican Republic pays off here, giving the coffee liqueur a particularly fine and strong aroma with a pleasant sweetness and slightly bitter notes.

Mauritius Rom Club White Rum 0.7L 40% Mauritius Rom by Litchquor LTD With the new brand Mauritius Rom Club, four new products have been introduced to the market, which are intended to reflect the variety and abundance of flavors. Behind this new brand is the Frenchman Frédéric Bestel and his company Litchquor Ltd. Litchquor is made up of two words 'lychee' and 'liquor'. This is probably based on Bestel's college days, because even then he is said to have received a lot of recognition for his lychee liqueur. With his takeover, Frederic Bestel is continuing the traditions of the 200-year-old family business. He has been successful with his own brand in Mauritius since 2012. Sugar cane is the most widely grown product on the island and so it goes without saying that this also serves as the basis for the Mauritius Rom Club White. In terms of taste, he has based his series on the 'Spice Route', which has served as a source of a wide variety of flavors for many years. Rom Club White Rum The white rum in this series was matured in stainless steel barrels after distillation to give the flavors enough time to develop their full aromas. This storage also gives the white rum its pleasant lightness. It is light but flavorful. Very pleasant on the nose, with subtle notes of vanilla, tropical coconut and spicy ginger. Generally a very balanced rum, which is also reflected in the aftertaste

Mauritius Rom Club Classic Spiced 0.7L 40% The new spirits from this relatively young brand are distributed by Litchquor Ltd. The company has been run by Frédéric Bestel since 2012, who has made it his mission to maintain traditions from the family's 200-year history. This mainly includes the use of a wide variety of spices. These were brought there many years ago by sailors who transported their herbs and spices from the Orient and South Africa to Europe. They used the island as a stopover on their long journey. Some of these spices and herbs can now be found in Classic Spiced and the other varieties of Mauritius Rom. Rom Club Classic Spiced The brand's Classic Spiced is a fine blend of first-class Mauritian rum. Tropical spices and fruits play a major role. These are also clearly evident on the nose, along with fine cinnamon notes. Tropical fruits such as grapefruit and mandarin dominate the palate.

Mauritius Rom Club Sherry Spiced 0.7L 40% Mauritius Rom Club A new brand from the beautiful island of Mauritius invites you to enjoy the variety and abundance of exotic flavors and foods. Mauritius has not only played an important role in history as a place of cultivation and harvest, but trade and exchange on the spice route have always been important for the residents. The company behind Mauritius Rom is Litchquor Ltd. The Frenchman Frederic Bestel, who runs the company, is responsible for this fine rum-based spirit from Mauritius. Rom Club Sherry Spiced This is a dark, blended rum that has matured in sherry barrels. Its taste is very powerful and smooth. Almonds and maraschino cherries can be clearly recognized on the nose. On the palate, you can expect fine aromas of molasses, dark chocolate and nuts, but vanilla aromas are also present. The aftertaste is medium to long.

Presidente Gran Anejo Rum 0.7L 40% Oliver y Oliver This independent bottler from the Dominican Republic has specialised in various brands and product series over the years. This includes the Presidente brand and the President Marti Gran Anejo of the same name. It is a rum that matures according to the solera system. The name comes from the bottom row, the solera (Spanish solera, meaning ‘lying on the ground’), because the barrels are stacked in this process. During storage, around a third of the alcohol is removed, starting from the bottom. This third is then filled up with alcohol from the barrel above, up to the top row. This is then filled up with fresh distillate. The distillates have a maturity level of around 15-23 years. Presidente Marti Gran Anejo This rum is primarily dedicated to a special person, José Julián Martí Pérez, who played a significant role in the 19th century in the struggle for Cuban independence. The Marti Gran Anejo from the Presidente brand is a rum from the Dominican Republic, but the production method is based on the traditions of the Cuban style. Gran Anejo is distilled from molasses and has a medium-long maturation period after the distillation process. In terms of taste, this rum is special because, in comparison to other rums with a lower degree of maturation, it can be enjoyed neat and without ice. The taste is balanced with a pleasant sweetness, subtle fruit aromas and a piquant, spicy wood note. This shows the full extent of the Solera system, which combines rums of different ages. It's worth breaking away from your usual habits and giving spirits from independent bottlers a chance.

Armazem Vieira Porto Nossa Senhora do Desterro 0.7L 40% History Cachaça is probably the most famous national spirit in Brazil and dominates the spirits market throughout South America. The sugar cane distillate has been known since the end of the 17th century. Many people also refer to cachaça as rum. However, there are significant differences in the production process between the two products. Green sugar cane is used for cachaça, whereas molasses, i.e. residues from sugar production, is used in rum production. When making cachaça, the green sugar cane is mashed, fermented and then distilled. The aim is to preserve the fruity, tart-sweet taste. Many lower quality spirits are bottled or tanked directly after the distillation process. High-quality cachaça is given the opportunity to develop its aroma further after distillation by allowing the sugar cane spirit to mature in barrels. This includes the Armazem Vieira Porto Nossa Senhora do Desterro, which matures in Grápia and Ariribá wooden barrels. This cachaça is also known as 'Armazira Vieira Tradicional', as it is the first cachaça to be bottled in Armazem Vieira since 1985. Worldwide, cachaça is the basic ingredient for a good caipirinha, alongside brown cane sugar and lime.

Kaniché Rum Perfeccion Double Wood 0.7L 40% Rum with rarity value Panama is probably a place that one does not immediately associate with rum. However, the Cuban rum expert Don Pancho recently set up his home to support the Central American country with rum. Behind the rum from Panama is the renowned cognac house Ferrand, which is actually better known for its ever-new Planations rums. The Kaniche brand itself initially specialized in Barbados, but is now taking a different direction with the Kaniche Rum Perfeccion. Like most rums, Kaniche distills it from molasses according to old traditions and then stores it in former bourbon barrels made of American white oak. In this type of barrel, the rum completes its first maturation phase in the local climate. Here you will find the optimal climatic conditions for storing rum. If you take a look at the geographical location of Panama, you will notice that there is a confluence of air from the Pacific and heat from the Caribbean. The resulting microclimate of stable temperature and humidity is ideal for storing rum and for growing sugar cane. The soil also plays an important role in cultivation. Panama has volcanic soil that is rich in minerals and is therefore particularly suitable for very aromatic sugar cane. After distillation, the sugar is transported to France and transferred to cognac barrels. With the Rum Perfeccion, the company has taken the quality up a notch after the Kaniché XO Double Wood Rum, which is also evident in the limited edition of 2,112 bottles. The taste of Kaniche Rum Perfeccion When tasting, the Kaniche Rum shows fine aromas of vanilla, coconut and cocoa on the nose. The taste is very complex, but absolutely balanced. Just like on the nose, you can taste cocoa and coconut, they are the main aromas that go perfectly with fine vanilla and Caribbean notes.

Woods Old Navy Rum 1.0L 57% When the connoisseur hears that a rum comes from Guyana, he knows that something really great is waiting for him here. The special tropical climate on the Caribbean island offers the optimal conditions for the best basis of any rum, namely sugar cane. People once started mining sugar cane in order to be able to cover the European sugar market. During cultivation, there were also leftovers that were not used at the time. Until someone came up with the idea of using these leftovers to make rum. Woods Old Navy Rum is therefore also made from molasses. To this day, this is the only 'waste product' in sugar cane plantations, but it has become the main product in rum production. Woods Old Navy Rum Woods Old Navy Rum was created in memory of old seafaring traditions. One of the oldest nautical traditions in times of booming shipping was the daily distribution of rum to every sailor. Rum was also sold to British warships in the hope that it would buy protection from pirates. Woods Old Navy Rum is a blend of different types of rum. It is made from the finest sugar cane and distilled in Guyana. It is bottled at an impressive 57% ABV, making it one of the highest volume rums currently available. On the nose, Woods Old Navy Rum has notes of cinnamon, cloves, pepper and the sweet toffee note. It is very spicy and sweet on the nose. The taste then has aromas of muscovado sugar, as well as toffee and a hint of spices. The finish, on the other hand, is surprisingly short, but still brings with it strong toffee notes.

Red Bonny Dark Rum 0.7L 40% Red Bonny Red Bonny Dark Rum tells the story of a red-haired Irish woman known by the real name Anne Cormac. She and her father emigrated to North Carolina in 1705, where Anne proved herself to be a good catch among the men. However, her temperament was even fieryer than her red hair and so the men did not have an easy time with her. In the end she was able to choose one, the pirate James Bonney, with whom she eloped against her father's wishes. He took Anne to New Providence in the Bahamas where her life as a real pirate began. So Anne crossed the oceans as an equal alongside other great pirates in the 18th century. She led an extraordinary life, sailing through the Caribbean with Captain Jack "Calico Jack" Rackhan, plundering, fighting her way through and drinking. She hid in Jamaica and Cuba before her final wish was granted and she was able to escape to South Carolina one last time, where she lived out her days in peace. However, it is said that she was never able to free herself from the call of the sea and the lure of the tides. Red Bonny Dark Rum It is a Demerara rum and a blend of different rums, all of which have been matured in Guyana and are at least 3 years old. What sets this relatively young rum apart from others of the same age? In the glass you can already see a relatively dark rum, almost mahogany in color. The nose is already convincing with an expressive rum with strong, sweet molasses notes combined with dark chocolate and a subtle liquorice note. We also have a special recommendation for you to enjoy Red Bonny Dark Rum: For a Red & Bonny, try the rum with ginger beer and freshly squeezed lime juice, preferably on the rocks of course!

Dos Maderas Rum Luxury Miniature 0.05L 40% Origin, production and blending The birthplace, so to speak, is, not surprisingly, the Caribbean. Rum lovers know that if you want a particularly fine tipple, you should go for one of these. And if you then go for a Dos Maderas rum, you have done everything right. The company Williams & Humbert, based in Spain, is responsible for this quality rum. It has existed since the 1970s and originally specialized in sherry and brandy. The name of this rum gives you an idea of the special secret behind every Dos Maderas rum. 'Two woods' means 'dos Maderas' and tells us that two different types of wood are used for storage. After the first maturation phase of 10 years in the Caribbean climate, the rum is shipped to Spain, where it is filled into old Don Guido sherry casks and then left to develop its aromas for a further 5 years in the bodega in the Jerez region. It is stored using the Solera process until the rum is finally bottled at 40% ABV. Ultimately, however, the special taste of a bottle or glass is only thanks to one person, namely the blender. He is really in a class of his own and has to go about his work with a great deal of attention to detail, experience and, above all, passion. He carefully selects the different rums and combines them in perfectly balanced proportions. This long journey to the Dos Maderas luxury rum also shows how much passion the producers of Williams & Humbert are behind their rum creations Exclusive taste On the palate, the noble Dos Maderas luxury rum surprises with perfectly balanced aromas of dried fruit, an almond aroma reminiscent of marzipan and a hint of vanilla and honey. It has a pleasant sweetness that it achieves through storage in old sherry barrels. The finish is soft, round and spicy, definitely a rum with a lot of expressiveness!

Deadhead Dark Chocolate Monkey Liqueur 0.7L 35% Deadhead Dark Chocolate is an exceptional rum-based spirit that impresses with its intense chocolate aromas and elaborate production process. This exquisite blend combines various rums, including a pot-still distilled rum and a continuously distilled molasses rum. Both mature for several years using the Solera system under optimal climatic conditions, resulting in remarkable depth and harmony. While the pot-still rum ages in classic oak barrels, the molasses rum matures in rare Chiapas oak barrels, developing a unique aromatic profile. After blending, the spirit is infused with fine dark chocolate and given an additional 60-day resting period, which further refines its flavor profile. On the nose, intense chocolate notes dominate, accompanied by a hint of brown sugar. On the palate, a rich dark chocolate aroma unfolds, complemented by subtle nuances of vanilla and coffee. The long, sweet finish makes this spirit a special treat – rounded off by the iconic shrunken-head bottle design.

English Harbour Rum Madeira Cask Finish 0.7L 46% Rum from Antigua Within the group of the Lesser Antilles in the Caribbean lies the island of Antigua, which was colonized by the British in 1632 - around 150 years after its discovery. The first sugar cane was finally grown on the island around 1650 and the first rum was distilled a little later. Sugar cane production grew dramatically in the following years and by 1897, 6,000 hectares of the island were already planted with sugar cane, which was processed in almost 80 factories. By 1939, the number of factories had dropped to two, which meant that the end of large-scale rum production was in sight. The dwindling number of distilleries also meant that the number of different rums available to bar owners for blending their blends also dropped. This led to discontent within the bar scene, which is why some shop owners joined forces and bought their own plantation, where they eventually opened their own distillery and began distilling muscovado molasses in pot stills, with the distillates eventually being sold as white and aged brown rum under the brand name Caballero. In the 1950s, the pot stills were replaced by a copper column system and the name of Caballero rum was finally changed to Cavalier Rum. In addition to the well-known Cavalier Rum, the Antigua Distillery also produces the English Harbour export line. English Harbour Madeira Cask Finish The rum used for the English Harbour Madeira Cask Finish matures for five years in ex-bourbon barrels before it is finally finished for 3-6 months in Madeira barrels from Malmsey & Bual. On the nose, the copper-coloured rum shows warm and inviting notes of walnuts and hazelnuts, which are launched by cinnamon, fresh citrus fruits and marzipan notes. On the palate, the rum is reminiscent of marzipan, white chocolate and light citrus fruits. The aftertaste is strong and with a noble Madeira note. The noble English Harbour Madeira Cask Finish should be enjoyed neat and is well suited to combining with dark chocolate.

English Harbour Rum Port Cask Finish Batch 2 0.7L 46% Antiguan Rum Antigua is an island in the Lesser Antilles in the Caribbean and was not colonised by the British until almost 150 years after its discovery in 1632. Just a few years later - around 1650 - the first sugar cane was grown on the island and a little later the first rum was distilled. In the following years, sugar cane production grew dramatically and by 1897 6,000 hectares of the island were planted with sugar cane, which was processed in 78 factories. The number of factories had fallen to two by 1939 and this also meant the end of large-scale rum production. As the number of distilleries dwindled, the number of rums available to bar owners for blending also decreased, which is why in 1932 a small number of shop owners joined forces and bought their own plantations, eventually opening their own distillery. In this distillery, muscovado molasses was distilled in pot stills and a white and an aged brown rum was produced, which was sold under the brand name Caballero. The original pot stills were replaced by a copper column system in the 1950s and the name of the Caballero rums was changed to Cavalier. In addition to the Cavalier rums, the Antigua Distillery produces English Harbour rums for export. English Harbour Port Cask Finish The rum for the English Harbour Port Cask Finish is stored for five years in former bourbon barrels made of American white oak before being finished for 3-6 months in approximately 100-year-old Royal O'Porto port wine barrels. The slightly amber-colored rum impresses on the nose with nuances of plums, dried fruits, almonds, citrus peel and ginger. Aromas of grated black pepper, wild berries and a hint of leather are present on the palate. The aftertaste is long and infused with notes of tobacco leaves. An ideal dessert rum that also goes well with a pipe and is best enjoyed neat.

English Harbour Rum Sherry Cask Finish Batch 3 0.7L 46% Rum from Antigua The history of rum production on Antigua begins very early. The first rum-like distillate was probably produced on the Caribbean island shortly after the first sugar cane was grown around 1650. Sugar cane production grew dramatically and in 1764 6,000 hectares of land were planted with sugar cane, which was processed in 78 factories. By 1939, however, this number had fallen to two and the end of rum production was in sight. To counteract the downward trend, a group of shop owners in Antigua came together in 1932, bought their own plantation and built a distillery. The Antigua Distillery initially produced in pot stills and had a matured and a white rum in its range, which were made from muscovado molasses. In the 1950s, however, these were replaced by a copper column system and the former name of the rum - Caballero - was changed to Cavalier. In addition to the Cavalier Rum, the Antigua Distillery also produces English Harbour Rum, which is intended for export. English Harbour Sherry Cask Finish The English Harbour Sherry Cask Finish Rum was stored for five years in ex-bourbon barrels made of American white oak and was then transferred to Oloroso sherry barrels from Spain, in which it spent a further three to six months. The production batches are relatively small and the English Harbour Sherry Cask Finish Rum is not chill-filtered and is bottled without artificial flavors and colorings. The nose reveals fine notes of cinnamon, pepper and cloves as well as traces of wood. On the palate, these notes are complemented by a fine orange fruit note, nuts and caramel. The aftertaste is peppery and relatively long. The strong finish is characterized by roasted aromas. The English Harbour Sherry Cask Finish Rum is the ideal accompaniment to fruity desserts or a light cigar. We also recommend enjoying it neat and using it, if at all, only in extremely high-quality cocktails. It is a small batch rum with numbered bottles and a limited edition.

Malteco Rum Seleccion 1990 0.7L 40% The Ron Malteco Seleccion 1990 One of the rarest rums of the house is the Ron Malteco Seleccion 1990, of which we only have a few bottles available and which is highly valued by both collectors and connoisseurs. The Ron Malteco Seleccion 1990 was stored in selected oak barrels at an altitude of over 2,000 m. In these extremely high warehouses, the air contains less oxygen, which means that the rum matures differently than at sea level and therefore has a significantly different taste profile. The Ron Malteco Seleccion 1990 rum shows fine notes of fruits such as papaya, banana and apricot as well as nuances of vanilla, oak and caramel on the nose and palate. The very long aftertaste is permeated with dried fruit aromas and a slight astringency, which brings the enjoyment to a high-quality conclusion. The Ron Malteco Seleccion 1990 is delivered in a high-quality box that looks good in any bar and on any shelf. We recommend enjoying the Ron Malteco Seleccion 1990 neat.

Espero Creole Coconut and Rum 0.7L 40% Rum from the Dominican Republic The Creole Coconut & Rum by Ron Espero has its origins in the Dominican Republic, an island state located between the Atlantic and the Caribbean, which, together with the state of Haiti, is located on the island of Hispaniola. Although the island was one of the first on which sugar cane was proven to have been grown - a sugar mill existed as early as 1516 - it is often overlooked by rum drinkers. This is probably due, among other things, to the fact that the Dominican Republic was a pre-industrial agricultural economy before it was incorporated into the American sugar empire at the end of the 19th century. Like Puerto Rico and Cuba, the country was subject to strict fiscal controls by North America in the 1930s and the economy was dominated by gigantic sugar companies that shipped most of the rum produced there to Europe. The brutal dictatorship under Rafael Leónidas Trujillo Molina, which lasted until the 1960s, caused further problems for rum producers based in the Dominican Republic. In recent decades, however, not only has tourism grown, but the rum brands of the Dominican Republic have also become more well-known. Brands such as Brugal and Barceló are now internationally known and are helping to further strengthen the reputation of rum from the Dominican Republic. The Espero Creole Coconut & Rum The Espero Creole Coconut & Rum is based on various rums that are on average 7 years old. The various rums were stored in oak barrels and were blended using the Solera method, then finely sweetened and refined to create Espero Creole Coconut & Rum. The Espero Creole Coconut & Rum impresses with its not too strong sweetness and elegantly integrated, very pure coconut aromas that caress the nose and palate. In addition to the coconut aromas, there are subtle nuances of vanilla, dried fruit and banana. Whether enjoyed slightly chilled neat or in cocktails, the Espero Creole Coconut & Rum always cuts a fine figure!

Bologne Rhum Blanc 0.7L 55% Ste Civile Agricole de Bologne produces this white rum and is also the oldest distillery on the island of Guadeloupe. The company was founded in 1664 and originally produced sugar.It's not far from sugar to rum production and after the sugar market almost collapsed and many producers faced ruin, production was switched to high-proof spirits. Bologne Rhum Blanc, which is one of the most popular rums on Guadeloupe, is distilled under the strictest quality controls and matures for 6 months in oak barrels to develop its flavor complexity. Bologne Rhum Blanc is a rum with a pronounced sugar cane aroma and delicate floral notes.

PPC Caribbean Selection Finest Rum 0.7L 40% By other means In the spirits business, there are not only distilleries that produce and sell their own products, but also other companies that do not distill themselves but still bring their own distillates onto the market. These independent bottlers specifically buy barrels of distillates from small distilleries, which they either have their own master distillers blend into blends or sell as exclusive, high-quality single barrel bottlings. The Italian wine and spirits distributor Pietro Pellegrini Cisano, or PPC for short, has specialized in precisely this process. The trading company was founded in 1904 in the north of Italy in the small mountain village of Cisano Bergamasco. It all started with an inn, in whose cellar the great-grandfather, the current owner, stored purchased wines and served them to guests. Just one barrel PPC's rum portfolio includes a large selection of long-stored drops from the Caribbean, more precisely from the islands of Trinidad and Tobago, Jamaica and the small country of Guyana. It quickly becomes clear that after more than a century the small Italian family business is very familiar with sugar cane spirits and has a knack for fine drops. To create the Caribbean Selection Finest Rum, the contents of a barrel from Trinidad and Tobago and two Demerara barrels from Guyana were combined. The Demerara sugar cane plant is mainly grown in Guyana; it is particularly spicy and strong, which has a noticeable effect on the taste of the rum. The resulting amount of blended rum could be divided into exactly 1483 bottles, making each one extremely rare and exceptional. Pure enjoyment This rum is a spirit for connoisseurs, because you will be surprised by a true taste experience. It is immediately noticeable that the harmony of the aromas of tropical fruits and the mild sweetness of vanilla and molasses from the rums from the Demerara barrels simply go together perfectly. This is accompanied by a somewhat restrained wood taste that sits pleasantly on the tongue. All in all, a complex and harmonious rum that is best enjoyed neat.

Michlers Overproof Artisanal White Rum 0.7L 63% From here to now The "Michlers Overproof Artisanal White Rum" comes from the beautiful countries of Jamaica and Trinidad & Tobago. The distillery has its origins in Buchsdorf in Silesia, which is now part of Poland. The distillery was founded by Albert Michler in 1863. Shortly after he imported the first Caribbean rums, he was able to win over the royal and imperial family. The current company headquarters is near Wales, more precisely in Bristol. You can still feel the influence from the times of the Austro-Hungarian monarchy, as the aged rums in particular became well-known. These still play a major role in the distillery today, alongside all kinds of delicacies, such as various gins or absinthes. Then as now, quality is essential for the premium distillery. The exotic lifestyle Since the company is not based in the Caribbean, some may wonder how it manages to create a tropical rum. This is only possible through years of experience and good contact in the capital of rum production. With the distillery there and the skills of the master distillers, a unique Blanco rum is created. All ingredients come from the region, more precisely from the two islands of Jamaica and Trinidad & Tobago. The distillery uses only locally grown sugar cane plants to extract the required molasses. The molasses is then fermented and then heated in traditional stills using the pot-still method in order to be able to distill the complex rum. Not only are the raw materials originally from the Caribbean islands, because even the master distillers who produce the end product have their roots there. They bring the necessary experience with them and give the rum that certain something. The exotic attitude to life is one of the decisive factors in how this white rum blend is created from various young spirits. A strong Blanco The rum was only stored for a short time in small white oak barrels in order to obtain a fresh appearance. It is already slightly sharp and estery on the nose. There are clearly pleasant wood and barrel notes that are surrounded by fruity tones. Spices and the typical molasses aroma, mangos, guavas, roasted nuts and citrus fruits are also noticeable, but the main flavor carriers are bananas and esters. The high alcohol strength of 63% ensures a strong taste and invites you to mix it in a cocktail. At the German Rum Award 2016, the complex rum took 3rd place in the overproof category.

Michler's Jamaican Artisanal Dark Rum 0.7L 40% Rapid success The British distillery has its roots in Silesia, a country that belonged to the former Austro-Hungarian monarchy and today lies largely in Poland. In 1863, Albert Michler founded his liqueur and spirits factory in the town of Buchsdorf, with which he soon became known throughout the empire and kingdom for his distillates. In addition to distillates made from local herbs, these also included imported rums from the Caribbean, making him one of the first dealers to buy exotic spirits and sell them in Europe. However, the greatest award for Michler and his distillery was probably his appointment as official supplier to the imperial and royal courts. As a result, all soldiers in the country were soon officially drinking his rum, as the company supplied rum to the army as well as to the nobility. Local products Today the distillery is based in England, but the spirit of the original founder lives on in people's minds and, above all, in the contents of the beautifully designed bottles. Dark rum is made from a variety of distillates, the mash of which is always made from original Jamaican sugar cane. The rum from this mash is distilled using the traditional pot still method, an original method in which only smaller batches can be distilled due to the small volume of the still, which increases the quality of the distillate. The young distillates now mature in white oak barrels for between 5 and 25 years before they are blended by skilled Caribbean distillers to create Artisanal Dark Rum. Coherent, dark beauty. The result after blending is a wonderful dark rum whose origin you can practically taste, after all, all the ingredients are from Jamaica and even the professional hands that made and seasoned it know and live the Caribbean traditions. The distillate is round, balanced and yet strong and expressive in taste, thanks to the up to 25-year-old spirits in it. Its aromas range from a spicy wood note from the oak barrels to fruity-sweet grapes and appealing notes of sugar cane molasses.

Austrian Empire Navy Rum Reserva 1863 Miniature, 0.05L 40% History and production of Austrian Empire Navy Rum Reserva 1863 Barbados is considered the cradle of rum. The tropical climate and fertile soil make the Caribbean island ideal for growing sugar cane. The actual sugar production also produces molasses, a thick, brown mass that still contains a lot of sugar and is the basic ingredient for rum distillation. English merchants discovered early on that, in addition to growing sugar cane, rum production in Barbados is a real gold mine and so many smaller distilleries were built on the island. The distillation of molasses rum is still firmly established in Barbados and fills Barbadians with great pride. The rums are mainly distilled in small pot stills and have a strong taste, with notes of molasses and caramel predominating. The name Austrian Empire Navy Rum Reserva 1863 goes back to the Albert Michler liqueur, rum and spirit factory, which was founded in 1863 in Buchsdorf, Austria-Silesia. In addition to the world-famous Buchsdorfer Magenbitter, numerous overseas rums were also imported and sold. However, with the end of the Second World War, the spirits factory had to be closed. Today, Albert Michler Distillery Int. Ltd is based in Bristol in the south of England. The Austrian Empire Navy Rum Reserva 1863 impressively revives Albert Michler's legacy and history. The Austrian Empire Navy Rum Reserva 1863 is an assemblage of the finest Barbados rums that were allowed to mature in barrels made of American and French oak. It is a typical representative of Barbados rums and deserves to be tasted. Taste of the Austrian Empire Navy Rum Reserva 1863 The Austrian Empire Navy Rum Reserva 1863 presents itself as is typical for a Barbados rum. Lots of molasses, caramel and honey on the nose, with light hints of coconut and bananas. The taste is wonderfully soft and round with notes of tropical fruits, chocolate and vanilla. The strong oak spice is wonderfully integrated and provides additional complexity. By using different oak barrels, the sweet aromas such as vanilla, caramel and toffee are combined and harmoniously brought together with the tart, dry impressions of dark chocolate and coffee. The Austrian Empire Navy Rum Reserva 1863 ensures a velvety, viscous mouthfeel and a long-lasting finish. Honey, oak and tobacco are the predominant aromas in the finish. With the Austrian Empire Navy Rum Reserva 1863, Albert Michler Distillery Int. Ltd. has created an excellent Barbados rum that combines the typical aromas of the Caribbean island and is impressively convincing. Be sure to try the Austrian Empire Navy Rum Reserva 1863 in the Royal Bermuda Yacht Club cocktail! You will be amazed. Now in a practical sample bottle.

Ableforth's Rumbullion 0.7L 42.6% The story of Ableforth's Rumbullion Barrel-aged gin, cold-distilled absinthe with 91.2% vol. and Bathub Gin. These are just some of the extravagant products from Professor Cornelius Ampleforth's laboratory. Cornelius Ampleforth has long been known in the international spirits scene as a "mad professor" who experimented with old and new spirits in his own four walls. In autumn 2011, Ampleforth finally realized his big dream and set up his own spirits factory. Since then, the professor's laboratory has been bubbling and bubbling in numerous barrels and vessels. The production of Ableforth's Rumbullion The heart of Ableforth's Rumbullion is a blend of the finest, high-proof rums from the Caribbean. As with all ingredients, Ampleforth places great value on the best quality when selecting the rums and chooses each rum for the blend independently. After the individual rums have been blended for the Rumbullion, real Madagascar vanilla and a good portion of fresh orange zest are added to the rum. These macerate together with cinnamon, cloves, a little cardamom and other secret spices for some time and give the Rumbullion its unmistakable aroma. After maceration, the Rumbullion with a strong 42.4% vol. is bottled in the distinctive Ableforth Rumbullion bottles. These are wrapped in brown paper and sealed with twine and wax. A feast for the eyes! The taste of Ableforth's Rumbullion The Ableforth's Rumbullion has strong notes of vanilla and orange on the nose, with an almost decadent intensity. If you finally take a sip of Ableforth's Rumbullion, these aromas are complemented by cardamom, cinnamon and cloves. The aftertaste of Ableforth's Rumbullion is very long, sweet and spicy. An intense taste experience and certainly one of the best spiced rums on the market!

Summum Rum 12 YO Sauternes Cask Finish Miniature, 0.05L 41%