"Kirk and Sweeney was the name of a wooden schooner that was best known for smuggling rum from the Caribbean to the United States during Prohibition," says August Sebastiani, President of 35 Maple Street Distillery. Just before it entered the territorial waters of the United States, the schooner would drop anchor and sell the rum to smaller boats which would come up alongside the Kirk and Sweeney. The smaller boats, which were faster and more maneuverable than the boats in the Coast Guard's fleet, would smuggle the rum ashore. As other boats followed suit, the edge of U.S. jurisdiction the line where boats like the Kirk and Sweeney dropped anchor became known as the "Rum Line" and the row of ships waiting to sell rum on the Rum Line were said to be anchored on "Rum Row." The process begins with quality "Blackstrap Molasses" which is the byproduct of hand-harvested sugarcane sourced just south of the distillery. The liquid is carefully fermented, distilled and aged in American oak barrels in the Dominican Republic. The presentation is inspired by an old captain's reserve cigar box, enclosed in a rich mahogany-styled gift box and opens just as a treasure chest might. Bottled in ultra-premium handmade crystal glass inspired by the traditional bottles that were used during the early 20th century.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. Tiki Lovers Dark Rum consists of a blend of aged as well as unaged rum from the Caribbean. The groundwork is laid on unaged Jamaican pot-still rum, hailing from Jamaica's Hampden Estate the only distillery on the island that produces exclusively pot-still rum. It is expertly blended with Barbados rum that has been aged for 2 to 3 years. It is then enriched with clear column-still rums from Trinidad and Guyana, as well as some 3 to 5 YO rum from Trinidad, resulting in a spirit that is as complex as it is balanced. You can expect a rich palate with vanilla, fruit, spice, and dark sugar. Enjoy this 114-proof rum on its own or in a spectacular variety of rum-forward cocktails.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. The Tiki Lovers Pineapple rum followed in the footsteps of their Dark Rum and White Rum and is made with aged as well as unaged Jamaican pot-still rum, 3YO ex-bourbon barrel-aged rum from Barbados, as well as some clear column still rum from Guyana and Trinidad. It is a nod to Caribbean rum of the past, where fresh pineapples were added to sugar cane spirits. This modern take has all-natural pineapple extract added, made from ripe tropical South American pineapples. The infusion is added at the end of the process, before letting the blend rest and giving the aromas a chance to come together.

In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders, and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. Thus The Bitter Truth Co. was born. Tiki Lovers is the next logical step for the company a rum brand focused on blended rums with added character. The idea came about when Berg & Hauck came upon several subpar tropical Tiki cocktails during their travels. Berg has first-hand experience with rum making from his younger days, spent as a seafarer in the Caribbean, where he learned about distilling, blending, and mixing the popular spirit. His partner, a designer, bartender, and rum aficionado, has been a fan of Polynesian culture ever since visiting the famous Mai-Kai restaurant and venue in Fort Lauderdale, seeing the colorful dance performances, the carved statues, and experiencing Tiki drinks. Their White Rum consists of a blend of aged as well as unaged rum from the Caribbean. The groundwork is laid on Jamaican rum, distilled at the island's renowned Monymusk and Worthy Park distilleries. These are unaged and pot-distilled, creating a backbone of ester-heavy taste meaning banana and fruits. It is then blended by rum from Trinidad that has been aged for up to 5 years in ex-bourbon barrels and charcoal-filtered to rid it of its color. Before bottling, some clear column still rum is added, enriching the palate with complex fruity and floral notes. 

In 1778, the HMS Resolution, commanded by Captain James Cook, made landfall on the island of Kaua'i, the oldest island in the Hawaiian archipelago. Cook was the first European to visit the Hawaiian islands, and his sailors undoubtedly exhausted from a long and arduous journey are believed to have introduced the concept of rum to the Hawaiians. Within a few years, Hawaii's first successful sugar plantation was established near the town of Koloa on the island of Kaua'i. "In many ways, this is where it all began," says Robert Gunter, master distiller at Koloa Rum Corporation. Koloa Rum is a single-batch craft distiller and bottler that handcrafts their rums from the finest quality sugarcane and the pure, abundant waters of Kauai, Hawaii. Koloa sources their water from the crisp rainwaters of Mount Waialeale. The nearby mountain peaks and rainforests capture the rainfall as it slowly filters through volcanic strata before reaching a vast underground aquifer. This incredibly pure Kauai water imparts its own unique taste and mouthfeel that perfectly complements Koloa's rum. Combined with the indigenous tall cane sugarcane, this results in a truly unique and delicious Kauai White, Gold, Dark, Spice and Coconut, and Coffee Rum, as well as ready-to-drink Mai Tai, Pineapple Passion, and Rum Punch products. The Original Koloa Hawaiian Rum Punch, therefore, comes with a respectable pedigree. This ready-made cocktail is as delicious as it is convenient and is based on the Koloa Kauai White Rum. The addition of essences of oranges, tropical passion fruit, guava puree, and pure Hawaiian cane sugar make for an incredibly light cocktail, perfect as a summertime refreshment. Everything you need to do is add ice and enjoy.

Diplomtico is an independent and family-owned brand that is focused on producing rum of the finest quality. Founded in 1959, their distillery is situated by the Andes Mountains in Venezuela with access to pure water and close to sugar processing plants. Their line features a range of award-winning and highly-regarded column, batch kettle, and pot still rums. They are involved with the community and employ sustainable production practices. Named Diplomtico in honor of the statesman who brought order and balance to a restless era in Venezuela during the 19th century, the 18th-century distiller Don Juancho Nieto Melndez also known as El Ambassador these rums are the exquisite product of Venezuela's warm, tropical climate. The sunny days, cool nights, constant breeze, and abundant rainfall create an idyllic environment for growing and cultivating juicy, fresh sugarcane. The sugarcane is harvested, fermented, and distilled into rum, before being aged in a range of bourbon, port, and sherry casks. They are then masterfully blending by the hands of Tito Cordero, Diplomtico's maestro ronero. N1 Batch Kettle Rum is a part of The Distillery Collection, a threesome of special edition rums, each distilled a different way. This one employs the semi-continuous batch kettle still from 1959, a system that originates from Canada. It's crafted from sugar cane honeys and matured for 6 years in ex-bourbon American white oak barrels for a rich, sweet, fruity, and floral profile.

Diplomtico is an independent and family-owned brand that is focused on producing rum of the finest quality. Founded in 1959, their distillery is situated by the Andes Mountains in Venezuela with access to pure water and close to sugar processing plants. Their line features a range of award-winning and highly-regarded column, batch kettle, and pot still rums. They are involved with the community and employ sustainable production practices. Named Diplomtico in honor of the statesman who brought order and balance to a restless era in Venezuela during the 19th century, the 18th-century distiller Don Juancho Nieto Melndez also known as El Ambassador these rums are the exquisite product of Venezuela's warm, tropical climate. The sunny days, cool nights, constant breeze, and abundant rainfall create an idyllic environment for growing and cultivating juicy, fresh sugarcane. The sugarcane is harvested, fermented, and distilled into rum, before being aged in a range of bourbon, port, and sherry casks. They are then masterfully blending by the hands of Tito Cordero, Diplomtico's maestro ronero. The N2 Barbet Rum expression is a part of The Distillery Collection, a threesome of special edition rums, each distilled a different way. This one was distilled using a French continuous Barbet column still the La Miel distillery got in 1959. Made from sugar cane molasses and matured for 4 years in ex-bourbon and whisky American white oak barrels, it's a well-balanced, tropical, fruity, and oaky spirit.

Diplomtico is an independent and family-owned brand that is focused on producing rum of the finest quality. Founded in 1959, their distillery is situated by the Andes Mountains in Venezuela with access to pure water and close to sugar processing plants. Their line features a range of award-winning and highly-regarded column, batch kettle, and pot still rums. They are involved with the community and employ sustainable production practices. Named Diplomtico in honor of the statesman who brought order and balance to a restless era in Venezuela during the 19th century, the 18th-century distiller Don Juancho Nieto Melndez also known as El Ambassador these rums are the exquisite product of Venezuela's warm, tropical climate. The sunny days, cool nights, constant breeze, and abundant rainfall create an idyllic environment for growing and cultivating juicy, fresh sugarcane. The sugarcane is harvested, fermented, and distilled into rum, before being aged in a range of bourbon, port, and sherry casks. They are then masterfully blending by the hands of Tito Cordero, Diplomtico's maestro ronero. The N3 Pot Still Rum expression is the third and final entry in The Distillery Collection which contains three special edition rums, each distilled a different way. This one was distilled using discontinuous copper-pot stills that came to the La Miel distillery in 1959. It was crafted using the finest sugar cane honeys and aged in small American white oak barrels. It's the most complex and heavy of the three expressions.

Ron Colón Salvadoreño High Proof Rum is made from a special blend, creating a complex flavor palate. The blend includes a Salvadoran column distilled rum and aged and unaged pot-distilled rums from Jamaica. By combining column-distilled and pot-distilled rums, the overall flavor offers contrasting characteristics that interact to create something quite unique.

RECIPE

• 6-year-old column stilled Salvadoran rum produced by Licorera Cihuatán, a part of Ingenio La Cabaña of El Salvador, one of the largest and oldest sugar producers in the country established in 1920.

•Unaged pot stilled Jamaican rum produced by Worthy Park, Hampden and Monymusk distilleries. • 3-year-old Jamaican pot stilled rum produced by Worthy Park estate.

PROCESS

The rum begins its life from local sugar cane that is gathered and then run through a 100-year-old sugar cane mill to be turned into molasses. From molasses it undergoes fermentation with proprietary yeasts for 36 hours before being distilled by a modern multi-column still. After distillation the rum is aged in white oak ex-bourbon barrels sitting alongside rums that The Licorera Cihuatán distillery has been producing since 2004.

TASTING NOTES

The palate brings notes of tropical fruit notes, but with a developing toasted warm spicy caramel flavor. Balanced with creamy milk chocolate, roasted almond and dried chewy apricot notes.

The coffee infused Ron Colón Salvadoreño is made with single estate beans grown on the side El Salvador’s famous Santa Ana volcano. Each step from growing, processing and roasting is done by Tomas and Andres Trigueros of Jags Head Coffee. The beans are dried using the natural process; consistently turned by hand to ensure they dry equally over a period of four weeks. This slow process allows for the bean to interact with the natural sugars from the cherry (the fruit around the bean) over a long period of time, giving the final bean a more fruit-forward flavor. Our goal was to bring together the best Salvadoran Coffee and Rum.

PROCESS

Ron Colón Salvadoreño Coffee Infused Rum 111 Proof is cold macerated with whole coffee beans for 48 hours. This allows enough time for the coffee beans to release their rich cherry, chocolate, and honey flavors before the bitter notes begin to impart on the liquid.

TASTING NOTES

The coffee infusion brings notes of dark chocolate and dried sticky plums. A medium to dark roast gives the rum a rich, warming, nutty flavor with a tiny hint of bitterness. This is balanced from the notes of the aged rum of fresh banana and juicy pineapple.

Holmes Cay is an independent bottling company from New York City. Founded by New Yorker rum aficionado Eric Kaye in 2019, they focus on finding the very best rums and bottling them at cask strength. Kaye used to work as a producer and music composer for film, TV, and commercials, but has also been an avid diver for decades. His favorite pastime brought him into contact with fantastic rare Caribbean rums. He felt he needed to share these with his fellow Americans, which is how Holmes Cay came to be. Passionately standing behind the tradition and honor that is an integral part of rum, Kaye hopes to bring incredible as-of-yet-unknown unadulterated cask-strength rums to the US, introducing spirit-lovers to the best-kept secrets of the rum world. Their very first release Holmes Cay Barbados 2005 fittingly came from the legendary Foursquare Distillery in Barbados. The Holmes Cay Fiji Single Cask Rum was distilled in 2004 at the South Pacific Distilleries of Fiji. The 16-year-old pot-still rum was matured tropically in an ex-bourbon barrel for 12 years, then 4 years in the UK in an American oak cask, then bottled in 2020 at 116 proof without chill filtering. The cask yielded 240 bottles of this premium unadulterated rum.

Holmes Cay is an independent bottling company from New York City. Founded by New Yorker rum aficionado Eric Kaye in 2019, they focus on finding the very best rums and bottling them at cask strength. Kaye used to work as a producer and music composer for film, TV, and commercials, but has also been an avid diver for decades. His favorite pastime brought him into contact with fantastic rare Caribbean rums. He felt he needed to share these with his fellow Americans, which is how Holmes Cay came to be. Passionately standing behind the tradition and honor that is an integral part of rum, Kaye hopes to bring incredible as-of-yet-unknown unadulterated cask-strength rums to the US, introducing spirit-lovers to the best-kept secrets of the rum world. Their very first release Holmes Cay Barbados 2005 fittingly came from the legendary Foursquare Distillery in Barbados. The Holmes Cay Guyana Single Cask expression is a premium Caribbean rum that was distilled in 2005 in Guyana at Demerara Distillers. This 15-year-old pot-still rum was matured in the UK in an American oak recycled rum cask.

Coconut Cartel Special is a premium tropical sipping rum. It starts off with reserve selection of the finest single-origin Guatemalan Añejo rum. 

The magic happens when we use freshly harvested coconut water to down-proof our añejo blend from cask to bottle strength (80 proof).

At our 100% vertically integrated distillery in Guatemala we grow and press our own sugarcane, ferment, distill and barrel rest our rums in American White Oak for up to 12 years. 

Our regionally grown coconuts are of the Maypan and Panama Tall Varietal. This special breed of coconut is jam packed with electrolytes and minerals, with a nutty flavor and just a tad of sweet and saltiness. By combining these two naturally synergistic ingredients together we created the smoothest tropical sipping experience, in the world! 

SIP CARTEL NEAT OR POUR OVER ICE.

Taste oak, vanilla, coconut and salt with a medium-long finish and sweet and oaky tang.

Grander Panama Rum is an independent bottler founded by Dan DeHart. DeHart is from Kentucky, meaning he was raised in the way of the bourbon. Once he discovered the wonderful world of great-quality rum that could be drunk neat, everything changed. After he met the people at Las Cabras Distillery in Panama, the groundwork was set for the launch of Grander Panama Rum in 2015. The bottler now deals in bringing authentic Panama rum to the discerning drinker without the limitations and restrictions that come from larger rum producers and suppliers. The Las Cabras Distillery is located in Herrera, Panama, and led by Jose Fernandez Perez, who oversees the blending and barrel aging. The distillery grows their own sugar cane. A proprietary yeast strain and local water are used in production, along with ex-bourbon and some ex-sherry barrels are used for maturing, with others (ex-rye, ex-scotch) are used for finishing the rum. The distilling takes place in four independent columns of varying sizes. The rum is bottled without chill filtering and additional colors. The Trophy Release Grander Panama Rum expression was distilled, aged, and bottled in Panama and is a blend of 8 to 15-year-old rums. Aged in ex-bourbon American white oak (some used to hold sherry), it's a non-chill filtered rum without additives or colorings that is bottled at 110.4 proof.

Grander Panama Rum is an independent bottler founded by Dan DeHart. DeHart is from Kentucky, meaning he was raised in the way of the bourbon. Once he discovered the wonderful world of great-quality rum that could be drunk neat, everything changed. After he met the people at Las Cabras Distillery in Panama, the groundwork was set for the launch of Grander Panama Rum in 2015. The bottler now deals in bringing authentic Panama rum to the discerning drinker without the limitations and restrictions that come from larger rum producers and suppliers. The Las Cabras Distillery is located in Herrera, Panama, and led by Jose Fernandez Perez, who oversees the blending and barrel aging. The distillery grows their own sugar cane. A proprietary yeast strain and local water are used in production, along with ex-bourbon and some ex-sherry barrels are used for maturing, with others (ex-rye, ex-scotch) are used for finishing the rum. The distilling takes place in four independent columns of varying sizes. The rum is bottled without chill filtering and additional colors. The Barrel Series features limited-release rums that are finished in different casks. This expression has spent 8 months in American white oak barrels that used to hold Kentucky rye whiskey, an uncommon pairing. It's a blend of 65% 12-year-old- and 35% 15-year-old rum that is bottled at 100 proof sans chill-filtering, coloring, or sugar added. 

THE UNKNOWN IS BECOMING TOO FAMILIAR

If you’re reading this, it’s time to escape the mundane and do what’s never been done. It’s time to step into the dark. How can you get there? With a rum as dark as the abyss and a Beast feared throughout the world.

LEGEND HAS IT

A ship carrying spiced rum from the Caribbean was attacked by a monstrous Kraken. The Beast thrust upon the ship its massive limbs, plunging the vessel and the men on board into impenetrable darkness.

THE LONE SURVIVOR

All of the barrels of rum were destroyed except one, which was badly stained by the squid’s black ink. It was dubbed “The Kraken Rum.” It is now known as a liquid of unparalleled darkness.

KRAKEN® BLACK ROAST: DARK & BOLD FLAVORS ARE HERE TO STAY

DARK COMPLEXITY: UNEXPECTEDLY RICH, DARK AND SMOOTH.

Tasting Notes

AROMA: Dark and bold

FLAVOR: Coffee and spice

FINISH: Rich and smooth

Mount Gay Distillery is located in Barbados. The brand dates all the way back to 1703 and is said to be one of the oldest rum houses in the world. The distillery, initially named Mount Gilboa, was renamed at the turn of the 19th century, adopting distillery manager Sir John Gay Alleyne's namesake. Today the distillery produces high-quality rum using the best ingredients, which includes coral-filtered water, a combination of naturally-occurring yeast and their proprietary strain. They employ a combination of pot and column stills, blending together the intense aromas and flavors of the first with the smoothness of the second. Over the past 4 decades, they have had 4 Master Blenders, the current one being Trudiann Branker. The spirit matures in American Whiskey, Bourbon, and Cognac oak casks, with others being brought in for various special editions. Mount Gay is home to the largest stock of aged rum in Barbados. The Mount Gay XO Triple Cask Blend expression is the successor to their famous hit, the XO. The XO Triple Cask Blend is a small-batch reserve rum that is distilled using a traditional column and double retort pot still. It's a blend of a handful of meticulously selected mature rums that is matured in American whiskey, bourbon, and cognac casks. While they used to be aged 8 to 15 years, the numbers now stand between 5 and 17 years. It's a well-rounded and complex rum that fills its predecessor's shoes with ease, and then some.

Tanduay has been crafting Asian rum since 1854, bringing a mysterious Eastern twist to the spirit. Headquartered in the Philippines, its origins go back to a distillery from Hagonoy, Bulacan, that was bought in 1856 by Ynchausti y Compaia, a multi-national company that was owned by the Ynchausti family, the seal of which still decorates their bottles today. By the 1900s the production had moved to the Manila distillery, and the brand Tanduay Rhum was formed, named after the area in which the distillery was located. The rum was produced in the significantly upgraded distillery in Manila until 2013, when it was decommissioned and the production moved to a much larger facility in the Philippines, capable of producing 100,000 cases each day. Since 1999 Tanduay Distillers, Inc. is owned by LT Group, Inc. In 2011, Tanduay was the 7th largest spirits brand in the world. Today their operation spans 4 plants that take care of aging, compounding, and bottling. At the heart of their lineup is an award-winning 5-year-old rum that matures in charred oak barrels. The brand has received over a hundred various awards over the years and sells over 20 million cases each year, making it one of the best-selling rum brands in the world. Tanduay Double Rum is a blend of rums that are aged between 5 and 16 years. After their initial period of aging, they are blended together and left to marry for an additional 2 years in ex-bourbon barrels, which gives the different juices time for the aromas and flavors to come together. This deluxe offering from Tanduay is bottled at 80 proof and has an exquisite balance of dried tropical fruits, nutty overtones, as well as vanilla and oak notes.

Tanduay has been crafting Asian rum since 1854, bringing a mysterious Eastern twist to the spirit. Headquartered in the Philippines, its origins go back to a distillery from Hagonoy, Bulacan, that was bought in 1856 by Ynchausti y Compaia, a multi-national company that was owned by the Ynchausti family, the seal of which still decorates their bottles today. By the 1900s the production had moved to the Manila distillery, and the brand Tanduay Rhum was formed, named after the area in which the distillery was located. The rum was produced in the significantly upgraded distillery in Manila until 2013, when it was decommissioned and the production moved to a much larger facility in the Philippines, capable of producing 100,000 cases each day. Since 1999 Tanduay Distillers, Inc. is owned by LT Group, Inc. In 2011, Tanduay was the 7th largest spirits brand in the world. Today their operation spans 4 plants that take care of aging, compounding, and bottling. At the heart of their lineup is an award-winning 5-year-old rum that matures in charred oak barrels. The brand has received over a hundred various awards over the years and sells over 20 million cases each year, making it one of the best-selling rum brands in the world. Tanduay Asian Rum Gold was aged for 7 years in barrels that used to hold bourbon. It has a smooth and complex profile with a distinct nuttiness, dried fruit, spices, and oak. The award-winning expression is bottled at 80 proof and is great for sipping, but works just as well in cocktails. It has garnered numerous awards in recent years, including a Gold Medal at the International Review of Spirits and a Silver Medal at the San Francisco World Spirits Competition both in 2018.