Ron Del Barrilito 2 Star

About to go from 2 to 5 star and off on a good foot, this is a great for a young rum, a bit alcohol forward on nose, caramel notes with a burn on taste and good lasting finish, leans sweet but not overly, would happily sip.

Ron del Barrilito 3 Stars is one of my favourites. But sometimes I want it bit more rough. Then it is time for the 2 Stars. It has less from the balance the 3 Stars have, but it kicks in a nice way especially if you let the sip circle a little in your mouth. More pepper then the elder brother and less fruit.

Aged 2-4 years, it smells like alcoholic honey. It's reasonably complex, sweet and has a bit of a burn but it finishes fast so the burn doesn't linger long. It's a decent money making rum but nothing amazing.

I had this after trying the 3 star. This one was a little rough. Had to use if for mixed drinks. It is great when mixed.

Tried it over rocks first, definitely less sweet than the Guyanese rums (El Dorado) I'm used to.
But I did like it, hard to describe other than kinda bourbony which also works. Next put a bunch in a tall tumbler with a squeeze of lime and a splash of coke, and did some light parenting by the pool, and that worked nicely. $35 at the CVS store in San Juan. 6/10. Ok for sipping, good for mixing.

Perfectly good for mixing. Definitely better than Bacardi or Don Q gold but then again it is twice the price.

Strong char - strong alcohol burn. Decent flavor but fades quickly. Very thin - no legs.

Not quite a sipping rum, but will use this as my go to mixer. Very mellow and flavorful for the age. Great in a mule.

Great, very smooth, short finish. Vanilla, sweet tobacco on the nose.

Strong Smokey Rum. 86 proof but seems hotter in a good way. Not overly sugary yet burnt caramel comes through. In a blind taste I would be tempted to declare it an aged agricole most likely do to the 3 years spent in charred oak.
Price point is a bit high but not so much that I won't buy and mostly keep it on hand. It's a solid rum great for sipping as well as mixing into those tropical cocktails that call for a Puerto Rican rum such as the 1953 Bolo circulating from a highly respected source. It is claimed the recipe comes from personal notes of barkeep Bob Esmino. The instructions also call for an aged Martinique as well! Brothers from another mother that certainly play well together as the recipe produces a fantastic drink.