Angel's Share Title
Ron del Barrilito Three Stars
Ron del Barrilito was established in 1880 by Pedro Fernandez at the Hacienda Santa Ana in Bayamon, Puerto Rico. The company lays claim to being the oldest rum produced in Puerto Rico and states that they have continued to use the same methods to create their product since it was founded. The Three Star Superior Especial is a blend of rums aged between six and ten years in white oak barrels that were used for aging Oloroso Sherry in Jerez, Spain. A small portion of the rum is infused with dried fruits and spices to help give the spirit its signature flavor and aroma prior to aging. After the rum matures to the blender’s specifications, it is blended to 43% ABV. The company claims it uses no artificial flavors or coloring with their product, and the water used for the blending of the rum comes from rainwater collected at the hacienda.
Ron del Barrilito Three Stars
Appearance
The rum is sold in a white, cylindrical tube with black and gold script. The information on the tube and the labels of the bottle are the same and disclose much of the same information shared in the introduction. The synthetic cork is secured to the bottle by a clear security wrap on top of the cork cap, and the label reads “est. 1880.”The liquid in the bottle had a dark reddish amber color that reminded me more of a sherry than a rum. The rum lightens considerably when poured into the glass. After swirling it, a thick ring formed, and as it expanded, it dropped several rounds of legs down the side of the glass. After a few minutes, it evaporated, leaving behind thick beads and residue in its wake.
Nose
The aroma of the rum leads with a light ethanol note that reveals notes of vanilla, raisins, rock fruit, cooked bananas, allspice, and toasted oak.
Palate
The first sip of the rum opens with notes of caramelized vanilla, banana, cinnamon, and allspice. Midpalate: an astringent oak note dominates briefly as it fades, and the raisin and rock fruit from the aroma come in along with notes of graphite, herbal tea, walnuts, and dried tobacco leaf. As the rum begins to fade, the astringency and oak tannins return, leading to a long, dry finish.
Review
Over the years, the information concerning the source of Ron del Barrilito’s rum has changed, but the one thing that remains consistent is that it is always sourced from a Puerto Rico based distillery. The rum itself is an interesting product in the sense that there are quite a few flavors going on, the heaviness of the sherry influence is undeniable, along with the strength of the fruit flavors. The juxtaposition of sweet fruit and the spice notes and oak tannins was a bit extreme at certain points during the evaluation process, which led me to understand why some folks are huge fans of the products and others are not. Because of the use of maturation of fruits and spices to help create the flavor profile, many consider this a spiced rum product. For me, the astringency was a bit off-putting, but I enjoyed the balance and interplay of the flavors. These flavors lead to it being a quality ingredient in some tropical and fruit based classic cocktails that call for a Puerto Rican or Spanish style rum in the recipe. I have been told it pairs well with cigars, and I know it goes well with Forteza milk chocolate candy. Overall, the rum is a good choice for bartenders looking for a workhorse ingredient as well as anyone looking to sip on a rum with an interesting complexity.
