Looking at its deep amber and iridescent copper colour, it's clear this 23-year-old rum is uniquely charming. Its nose teases with toasty, dried fruits and a hint of honey and toffee, while the taste delights through an evolving sensation of fruit, vanilla and sherry.
The aroma presents subtle notes of dried fruits and sweet, toasted breads, along with a base toffee, fresh honey and caramelized sugar. You can also appreciate a faint hint of almonds and vanilla. Having spent 23 years in the barrel, this rum is as pleasantly complex as the nose and aging would suggest, offering a rich evolution on the mouth–from fresh, sweet sensations to dried fruits. Finishing off each decadent sip, you’ll find endnotes that range from a distinct caramel, to sherry, to a well-balanced blend of almond and vanilla.
Handcrafted in the Dominican Republic, this rum adheres to the very strict regulations to be called “Dominican Rum”. The process begins with hand harvested, high quality sugarcane that is pure. The byproduct of the sugarcane, “Blackstrap Molasses” is then carefully fermented and distilled. The average aging of rum in the Caribbean is generally two years, Kirk and Sweeney is the rare exception.