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Barrel House Oak rum

Barrel House Oak

United States | Gold

6.3/10 (4 ratings)
Tasty, but not quite great


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4 Barrel House Oak ratings

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Posted about 5 years ago by Marty from United States with 103 ratings

Not surprising the ratings and opinions of this will be all over the place. I very much enjoy the oaky, bourbon, whiskey flavor. I wouldn't drink it all the time, but when I do - I almost rank it as one of the best. Each batch is one of a kind. Mine was bottled at 49.2% (hand written on the side of the bottle). Way to go Lexington!

If you like this - and ever get the chance - try a spirit called Rumble from Balcones in Waco, Texas. It is not technically (or legally) a rum, but has many of the traits.

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Posted over 5 years ago by DelectaBlee from United States with 59 ratings

This and two other Kentucky rums were offered at Rum Fest in Louisville. This was by far my favorite of the three offerings but that's not saying much. It's dry and reminded me of the Martinique agricole rums with an "off wood" taste that doesn't appeal to me.

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Posted about 7 years ago by Rick The Rum Runner from United States with 34 ratings

The aged rum has that nice honey hue. The nose is a bit oaky and woodsy. The flavor on first taste has that buzz on the tongue and a subtle sweetness that grows slightly. This is an A1 sipper over a rack or two, and would stand up easily against water. The finish is just a tad sweet, mellow and satisfying. For me, this is a settle down, warmer. In the summer -- chill it and treat it like a whiskey. For mixing -- I tend to keep it simple abut have found the aged rums stand up much better in sweet mixes like Horchata and rum. Have not tried Oak rum in that yet but I will soon.

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Posted over 7 years ago by Don Tucker from United States with 194 ratings

Growing up in Kentucky, I was excited when I found this on the shelves on a visit to Lexington. I was a little disappointed. The rum just wasn't sweet enough for me to equate it to rum. I got much more of a bourbon taste than with any other rum that is barrel aged. I suspect that they use sugar instead of molasses or sugar cane juice. I would use it in a Rum Old Fashioned or a Rum Manhattan to bring out its bourbon qualities.