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Light brown rum distilled from fermented molasses. Aged in used whisky and bourbon barrels. The gold rum from Barceló. Not aged as long as the other Barceló rums, this rum is most commonly mixed with juice or other mixers.

Brown rum distilled from fermented molasses. Aged in used whisky and bourbon barrels. The younger rums in this blend give it a slightly sharper taste than the Gran Añejo rum from Barceló. I mix Añejo with fruit juice or a little sugar, lime and ice for a classic Caribbean cocktail.