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Angus Dundee crafts precious Dominican-origin rums

Angus Dundee crafts Dominican rums

Scotch maker Angus Dundee Distillers, which has for more than 60 years distilled, bottled and exported its single malts to more than 80 countries, has now ventured into the premium rum category with the launch of its Ron Larimar brand.

The range of double-matured craft rum is named after Larimar, a rare precious stone found only in the Dominican Republic.

This exclusive rum portfolio is an immaculate orchestra of Bourbon, peat, Oloroso and Pedro Ximenez finishes, all packed at 40% ABV in 700 ml attractive bottles. They are all 5-year-old Dominican Republic rums that have been shipped to Scotland and matured as cask finishes for longer than 6 months.

The Ron Larimar Bourbon cask finish has sweet vanilla and honey, followed by soft nougat, toasted coconut and lemon zest hints on the nose. Palate: milk chocolate, cooked pineapple and vanilla pod mixed with sweet golden raisins and nutmeg spices. Finish: Mellow and balanced with notes of mocha and cake spices.

The Ron Larimar Oloroso sherry cask rum is finished in first-fill Oloroso sherry butts from Andalucia (Spain), which gives it rich and pronounced aromas of dried fruits, toffee and candied peels. Palate: Layers of chocolate, butterscotch and fruit cake bound with espresso coffee and cinnamon spices. Finish: Sweet marzipan and burnt sugar notes fading into dark chocolate and soft spices.

The Ron Larimar peated single malt cask rum is finished in heavily peated single malt Scotch whisky casks, which add smoky, fruit and herbal flavours. Nose: Vanilla and orchard fruit sweetness mingled with cigar smoke, toasted coconut and herbal hints. Palate: Creamy oak and fresh pear notes encompassed by cooked agave. Finish: Campfire soot and barbequed pineapple with walnut and clove spices lingering on the tongue.

The Ron Larimar Pedro Ximinez cask rum has a bouquet of rich dried fruits mixed with pineapple jam, treacle toffee and cocoa powder. Palate: Sweet and indulgent with layers of date, fig and prune mingled with salted caramel, chocolate raisins and cigar box spices. Finish: Long and fruity with toasted oak spices tingling the tongue.