Ron Barcelo Onyx Imperial Aged Rum

Onyx is Barceló Imperial filtered through onyx stones — and Drinkhacker found tons of coffee on the nose. Ron Barceló was founded in 1930 by Julián Barceló in Santo Domingo, and it's now the most exported Dominican rum on earth, one of only 3% of rum producers worldwide that grows its own cane. Imperial Onyx takes the flagship Imperial — Dominican molasses rum, column-distilled — and ages it ten years in heavily charred ex-bourbon casks, then filters it through what the brand calls mystical onyx stones from the island, bottled at 40% ABV in a black decanter. Drinkhacker found it coffee-dark with coffee, vanilla, milk chocolate, and a nutty sherry character on the nose, then a palate heavy on coffee and cola with sweet tea, butterscotch, and vanilla custard — solid sweetness, not overdone, though it reads as if flavored with something. Rum Ratings' drinkers find it well balanced and less sweet than other Dominican rums, for beginners and connoisseurs alike: pastry, caramel, coconut, almond, vanilla, toast, and cherry on the nose, wood and spice in the mouth. RumX notes chocolate, roasted nuts, and coffee show up in the Onyx where the rest of the range stays on caramel and dried fruit. Honest note: it's a soft, 40% Dominican column rum with a heavy-char twist, elegant rather than funky. For a cigar, an Espresso Martini base, a Rum Old Fashioned, or neat over one cube, it's the dark Imperial.

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