For the third and final Volume we wanted to create a rum blend that could stand completely alone. Something savory and filled with character. We went for a rum blend thats flavor profile can most closely be described as crme brle with notes of butterscotch. Fitting for Volume 3 to be the dessert course of The Rum Cooperative series

Dominican

60% OF THE BLEND

Comprising the majority of the blend, this Dominican 12 year rum provides fruity notes of honey and crme brle that harmonize the blend without overpowering it. Rum from the Dominican Republic tends to be lighter bodied and delicate. If rum from the West Indies represents the morerobustend of the flavor spectrum, Dominican rum represents the more muted, subtle end of the spectrum. It is, in a lot of ways,reminiscent ofthelighter bodied brandies produced by the Spanish immigrants who settled the island.

Notes of honey and crme brle

Panama

38.75% OF THE BLEND

This rum from Panama pairs with the 12 year Dominican Rum to form a strong backbone for the blend. It adds a distinctive fruitiness, as well as notes of oak and leather.

Notes of concentrated cane juice and subtle traces of white American oak.

Barbados

0.75% OF THE BLEND

Even in a small quantity, the rum from Barbados adds complexion and character to Volume 3. It is a low to medium cogener rum reminiscent of old world brandies. It adds a touch of classic elegance to the blend

Aromas and flavors of ripe stone fruits

Brazil

0.50% OF THE BLEND

The rum weve sourced from Brazil is a high-cogener rum with extremely rich, powerful tropical flavors and aromas. In small amounts it adds complexity to the blend without overpowering it

Notes of banana and coconut