VIZCAYA CUBAN FORMULA VXOP CASK NO. 21 RUM

Vizcaya VXOP Cask No. 21 Rum won consecutive Gold Medals at the International Rum Competition in Tampa in 2007 & 2008, and, in 2009, received 1 of 63 Best of Class awards at the New York Spirits Awards-no small feat, as almost 300 entries vied for the honors.

Accolades aside, tasting this rum returns rewards far more intriguing than reading this review.

The rum, made from hand harvested fresh pressed sugar cane juice (Guarapo), radiates a deep mahogany hew and is presented in an elegantly sculpted decanter. Using the Solera* system the rums, aged from the youngest (8 years) to the oldest (21 years), are blended in Bourbon Casks.

Lush and sweet, but not cloyingly so, Vizcaya is rich in flavor. Chocolate, brown sugar, maple & vanilla prevail with an overlay of hints of nutmeg & cinnamon. Well balanced, with all the requisites for a super-premium rum, Vizcaya is a pleasure to sip. You’ll want to keep a supply on hand as this angel takes more than her fair share each time the cap is uncorked.

While Vizcaya is produced in the Dominican Republic, its roots are in Cuba but its heart is in the Bronx? Let me explain…

Riccardo Giuliano, whose palate preferences define the profile of Vizcaya, was, at one time, the largest spirits retailer in the Bronx. One day in ’82, a customer inquired as to the ‘best rum’ the store had to offer. There was no ‘best rum’, particularly on the premium level. Enter Vizcaya, the 1st premium rum to hit the shelves. Mr. Giuilano reintroduced Vizcaya in 2007 and is personally involved in all aspects of production, most importantly, in the final blending process.

Vizcaya VXOP Cask 21 Rum retails in 14 states including NY, NJ, RI, MA, PA, CT, IL, DE, MD, FL, GA, TX, CO, CA and the District of Columbia. Suggested Retail Price: $40

Importer IMEX Marketing LLC
www.vizcayarum.com

* Solera System: The solera system is based on the maturity levels of several rums, ranging in tiers from the oldest to the most recently produced. It consists of drawing off one-quarter to one-third of the oldest rum for bottling. The rum that was drawn off is replaced with rum from the next oldest tier, which is replaced with a younger rum from the next level, and so on up through the levels of the solera. With this process, the older rums infuse the younger ones with character, while the youngsters endow their older counterparts with nutrients.

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