Papa's Pilar Rye Finished Rum

Rye Finished is the oddest rum in the Papa's Pilar lineup, in Drinkhacker's words — the fourth permanent expression, added ten years after launch, and the one built for whiskey drinkers. Papa's Pilar was launched in 2013 by the Hemingway Rum Company in Key West, named for the writer's fishing boat, with his estate as partner and a share of profits going to conservation; the same team now makes Hemingway Rye whiskey, which ages partly in rum-seasoned barrels, and the cross-pollination runs both ways. Rye Finished takes the Dark — a solera blend of pot- and column-still rums from Barbados, the Dominican Republic, Panama, Venezuela, and Florida, aged in bourbon barrels and port pipes with a sherry finish — and gives it a further finish in once-used straight rye whiskey barrels of heavily charred white oak, bottled at 43% ABV with no sugar, color, or flavoring. Rum Ratings scores it 8.1. Expect the Dark's cola, coffee, and sherried dark fruit with the rye barrel's charred-oak vanilla and a faint spice, Drinkhacker finding citrus, maple syrup, Orange Julius, and Vanilla Coke on a lingering, sugary finish. Honest note, and it's Drinkhacker's: it reads very sweet, the rye influence is subtle, and it wants either air or a judicious cocktail. For a Rum Old Fashioned, a rum Manhattan, a rye drinker's first rum, or the Papa's Pilar collector, it's the whiskey-barrel edition. Papa's dark, through rye's wood.

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