Size750mLProof112 (56% ABV)*Please note that the ABV of this bottle may vary
Distilled in 2009 at Foursquare Distillery in Barbados, this blend of column and pot-still rum was first aged for 8 years in Barbados, then 2 in the UK. It was finally finished in New York in port casks, before being bottled at cask strength.
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Availability & Returns
Note: Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.
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 Barbados 2009 Port Cask Rum is another one from their fruitful collaboration with Foursquare. "The Barbados 2009 Port Cask is our first edition with secondary maturation. The secondary aging complements and highlights the existing character of the spirit," says Kaye. Distilled in 2009, it's a blend of column and pot-still rum that was aged 8 years in Barbados, then 2 years in the UK in ex-bourbon barrels, before being finished in port casks for another year in New York State. Bottled at 112 proof, only 2 casks of this 11-year-old cask-strength rum were produced.
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Rum history allegedly started in the Carribiens in the 17th century when they started to ferment and distill molasses, a byproduct of sugar production. Most of the Rum is aged in oak or ex-wine casks, giving its color and flavor.
We distinguish between 4 different Rum categories, where white or unaged rum is mainly used in cocktails, while dark, spiced, and añejo (aged) rum are mostly enjoyed neat.