Barrell Rum Private Release Blend J650 unique dry cacao and brown sugar

dry cacao and brown sugar envelop the tongue as the spirit lingers with notes of vanilla and white pepper

On the palate this whisky is constantly evolving from toasted oak and nutty

aged 4 to 10 years in Single Use Bourbon Barrels

After years of drinking whiskey meant for old saloons

From the moment you see the bloodorange whisky through the stunning glass containing it

Barrell Rum Private Release Blend J650 unique dry cacao and brown sugarJ650 is a blend of rums from Barbados, Jamaica, Martinique, and Guyana with the largest component, Jamaican Rum, making up 65% of the final ratio. The marrying and finishing were done in a Calvados barrel.