Xo rum is a special type of rum that has been aged in oak barrels for six years or more. This aging process gives the rum a distinct dark color and rich flavor that sets it apart from other types of rum. The aging also enhances the smoothness and depth of the taste, making xo rum an excellent choice for sipping neat. Enjoying a glass of xo rum is the perfect way to savor its unique characteristics and enjoy the sweet, spicy, and oaky complexity that six years of aging has produced. With its smooth finish and rich flavor, xo rum is sure to be enjoyed by even the most discerning connoisseur. What Does Vsop Mean In Rum? This premium XO version is not distilled at West Indies Rum Distillery in Barbados Barbados (like Bumbu original) but in Panama. The resulting rum then ages up to 18 years in former Bourbon barrels. In the final step, the sugar cane spirit is refined by aging in Spanish White Oak Sherry Casks. It is a fair bit drier. There is a touch of oak and a little bit of spice. Traces of ginger and little cinnamon. It’s very very short finish wise." Bumbu Rum Company is pleased to announce Bumbu XO, a small-batch ultra-premium rum aged up to 18 years in bourbon barrels and finished in white oak sherry barrels from Andalusia, Spain. Bumbu XO is distilled and aged at a 120-year old Panamanian distillery and proudly uses only local sugarcane and pure spring water.

Xo is a term used to refer to an extra-aged rum. This type of spirit is created by blending rums that have been aged for a very long period of time in oak barrels, sometimes up to several decades. The result is a darker and more flavorful product with notes of caramel, vanilla, and tobacco. Bumbu and Bumbu XO are two completely different products. The latter is distilled in Panama instead of Barbados, contains more alcohol (40% ABV to 35% ABV), is aged longer (18 years instead of 15), and is drier than the sweet Bumbu Rum. Very rich and smooth in the mouth, almost creamy. There's a little spicy tingle on the tongue with a deep vanilla sweetness. A cinnamon topped creme brulee springs to mind. The intricate detailing on the label and cap exudes elegance, with silver cross accents that catch the light and draw the eye. The deep amber hue of the rum inside contrasts beautifully with the bottle's dark tones. I read good review after good review for this rum and I have to say it doesn't live up to my hIgh expectations.

Plantation XO Barbados Details

XO cognac is more mature and has a distinct flavor profile compared to VSOP. The 4-year aging process of VSOP cognacs results in a product that is less complex, with fewer nuances and aromas. XO’s 10 year aging process creates a spirit that is far more sophisticated and has bolder flavoring profiles. XO’s long aging process allows the subtle flavor nuances of the spirit to truly shine through. Although VSOP may be suitable for some occasions, XO cognac is often considered to be a superior product due to its balance, complexity and depth of flavors. Finished in Spanish sherry casks, Bumbu XO reveals a dark mahogany color when poured into a glass. The smell is quite pleasant and atypical for a rum. A Cognac’s age is the most important factor in determining its quality. VS (Very Special), VSOP (Very Special Old Pale), and XO (Extra Old) are all used to refer to the age of a cognac. The more aged a Cognac, the smoother and more complex its flavor will be. It is especially prized when it has been aged for at least 40 years. Last but not least, we tasted the XO rum in an Old Fashioned to highlight the flavors of the spirit. Sweetened with Demerara syrup and balanced with Angostura bitters, we served the drink over a large ice cube garnished with an orange peel. The result was stunning as I enjoyed every sip of this Caribbean twist on a classic Old Fashioned. Maybe I would reduce the amount of syrup next time (I used 2 bar spoons). Bottle Design

This one was much better than the Mai Tai. Cream of coconut, fresh pineapple juice, and a bit of lime juice helped to bring out the flavors of Bumbu XO. The resulting drink had an excellent balance of sweet and sour with a creamy texture and just hints of spices. Not the best rum I ever had in a Piña Colada, but a solid choice. Bumbu XO Old Fashioned The rum produced on the island of Martinique is known as rhum agricole–instead of using molasses to make the spirit, sugarcane juice is fermented and distilled into something that is familiar but decidedly different. Try Rhum JM’s white rum to really experience how unique the spirit is, with grassy and earthy notes that complement this pleasantly dry unaged rhum. The brand takes its cues from cognac in terms of age designations, with VO, VSOP (aged three years), and XO expressions. There are also some excellent vintage releases to try, like the 2009 Chairman’s Reserve, a blend of pot and column still rum aged for at least 11 years. Even more recent is Terroir Volcanique, a blend of three-year-old rums aged in new American oak barrels toasted to custom levels that is meant to highlight the terroir where the rhum is made. Bacardi may be the biggest distillery in Puerto Rico, but Destileria Serralles makes what might be the most popular rum as far as the locals are concerned–Don Q. This inexpensive rum is named after Don Quixote and has been around since the end of Prohibition. The brand has a slew of different expressions, including an añejo that is a blend of rum aged from three to ten years, a couple of single barrel releases, and an interesting Vermouth Cask Finish that spends four to six weeks in Italian oak vermouth barrels after aging in American oak for five to eight years. Two new cask-finished expressions were released last spring, rums that were given secondary maturation periods in port and zinfandel wine barrels. And if you’re more into flavored rum, this summer saw the arrival of Don Q Naranja which was aged for 18 months in oak barrels and then infused with orange flavor.Bumbu got its start as a spiced rum, with cane sugar sourced from throughout Latin America and distilled in Barbados before being spiced up to pair with your bottle of cola. The rum from this new Grenadian distillery might be some of the most interesting and challenging that you’ve ever tried. Renegade, founded by Waterford Whisky’s Mark Reynier, makes rum in the style of rhum agricole by using sugarcane juice instead of molasses. The distillery released several pre-cask expressions of unaged rums, each focused on the terroir of a specific farm that the cane was harvested from (some barrel-aged versions are on the way as well). Don’t expect the sweet, molasses, caramel flavors of your typical Caribbean rum–these are savory, spicy, citrusy, and completely unique, which will prove to be very satisfying to anyone who wants to really nerd out on the category. Nose: Hints of spicy oak on the nose, with guava, a little desiccated coconut and dried banana. Buttery. When sipping, the oak notes get more intense. And the spicy flavors of ginger, pepper, and cinnamon are paired with a slight sweetness. Overall, Bumbu XO is far less sugary than the original expression. Once the peppery spice notes disappear, coffee and orange dominate the taste. The finish is pretty short and sweet. It's hard to describe but reminds one of marmalade with hints of cinnamon.