For the third and final Volume we wanted to create a rum blend that could stand completely alone. Something savory and filled with character. We went for a rum blend that’s flavor profile can most closely be described as crème brûlée with notes of butterscotch. Fitting for Volume 3 to be the dessert course of The Rum Cooperative series
Comprising the majority of the blend, this Dominican 12 year rum provides fruity notes of honey and crème brûlée that harmonize the blend without overpowering it. Rum from the Dominican Republic tends to be lighter bodied and delicate. If rum from the West Indies represents the more robust end of the flavor spectrum, Dominican rum represents the more muted, subtle end of the spectrum. It is, in a lot of ways, reminiscent of the lighter bodied brandies produced by the Spanish immigrants who settled the island.
Notes of honey and crème brûlée
This rum from Panama pairs with the 12 year Dominican Rum to form a strong backbone for the blend. It adds a distinctive fruitiness, as well as notes of oak and leather.
Notes of concentrated cane juice and subtle traces of white American oak.
Even in a small quantity, the rum from Barbados adds complexion and character to Volume 3. It is a low to medium cogener rum reminiscent of old world brandies. It adds a touch of classic elegance to the blend
Aromas and flavors of ripe stone fruits
