Amber rum distilled from fermented molasses. Aged in oak barrels.

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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.

Brown rum distilled from fermented molasses. Aged in used whisky and bourbon barrels. The different aged rums that make up this blend contribute to the varied flavor. Smooth round flavor are evidence of the older rum with just a hint of the younger rum component.

Brown rum distilled from fermented molasses. Blend of rums aged up to 6 years in used whisky and bourbon barrels. The premium rum from Barceló, I enjoy this smoky, robust rum with a little water. This rum is aged at a relatively low strength and tastes older than six years.