An aged dark delight, Mexican produced Mocambo 15 Year Old Rum is aged in European Oak barrels. A deep, complex grown up unblended rum, perfect for sipping slowly, allowing the flavour profile to awaken on the palate. ...

Small-batch Panamanian rum bottled in Hamburg. Aged for 10 years in oak bourbon barrels, it is aromatic, gentle, & fruity. Great for sipping or in premium quality cocktail serves. ...

Born in the heart of Panama, Ron Piet is aged for 3 years in the finest Bourbon barrels until it displays its full blaze of colour. Great on its own or in a Daiquiri. ...

Aged in carefully selected oak barrels, it is a marvelous blend of the sweetness of sugar cane molasses & the subtle tough of the maestros. Expect notes of coconut, vanilla & almond. It is perfect on the rocks, in a luxurious cocktail or straight. ...

Elegant yet smooth tasting rum, aged in oak barrels, expect gorgeous notes of dark chocolate & dry fruits. Great on the rocks or neat. ...

Fantastic rum aged for 3 years in white oak barrels. Clean & elegant rum with touches of recently cut sugarcane & aged spirits. Great addition to your cocktails or enjoy on the rocks. ...

Made using the concentrated first pressing sugar cane juice (virgin sugar cane honey) rather than molasses & aged & blended from a mix of rums between 6 & 23 years old. Arguably one of the best rums in the world. The first rum to be entered into the ...

Made using the concentrated first pressing sugar cane juice (virgin sugar cane honey) rather than molasses & aged & blended from a mix of rums between 6 & 23 years old. Arguably one of the best rums in the world. The first rum to be entered into the ...

Ron Zacapa Centenario is a popular premium rum produced in Guatemala. Made using the concentrated first pressing sugar cane juice, which is called virgin sugar cane honey, rather than molasses & is aged & blended using a unique ageing system based on the solera method This rum was a speciality Item made for just the owners of Industrias Licoreras (Distillery) for many years. Zacapa was mass created in 1976 to celebrate the centenary of the foundation of Zacapa, a town in eastern Guatemala. It is made using the concentrated first pressing sugar cane juice, which is called virgin sugar cane honey, rather than molasses & is aged & blended using a unique ageing system based on the solera method traditionally used for sherries. This process is overseen by master blender Lorena Vazquez. The barrels are stored 2, 300 metres (7, 500 ft) above sea level in an ageing facility situated below the upper slopes of the mountains & volcanoes of Guatemala, where the temperature is an average of 62 degrees Fahrenheit (17 degrees Celsius). This limits the amount of rum that naturally evaporates (commonly known in industry as The Angels Share) & ultimately allows the rum to age for 23 years where other distilleries struggle. Early Zacapa bottles came in a bottle covered in a petate (a handwoven matting made from palm leaves which dates from the Mayan period). More recently they feature a band around the middle of the bottle. Awards International Rum Festival tasting Competition.1998, 1999, 2000 & 2001 -First Place
- Premium Rums International Rum Festival's Hall of Fame 2003
- First rum to be entered into the Hall of Fame Beverage Tasting Institue- Platinum Medal, 97 Points (Highest score of any rum)

...

A blend of aged rums between 6 & 25 years old, Ron Zacapa XO is matured at an altitude of 2300 metres in selected barrels that previously aged robust Bourbons, delicate Sherries & fine Pedro Ximenez wines. ...