South Bay Rum

South Bay Rum is a small-batch Dominican rum produced in Santo Domingo, handcrafted at Bodegas Hato Nuevo according to its trademark filing, by a team of Cuban rum masters who emigrated to the Dominican Republic and brought the Cuban light-rum tradition with them. It is distilled from molasses and blended under the supervision of ron maestro Pedro Ramón López Oliver, who marries matured rums drawn from a wide range of hand-selected barrels: casks that previously held bourbon, sherry, port, wine and single malt Scotch, each contributing a different layer to the finished blend. The barrels are combined using the solera method, in which older and younger rums are fractionally blended over successive batches to keep the house style consistent, and the result is bottled in numbered releases such as Small Batch No. 18 at 40% ABV (80 proof). The brand's published notes run vanilla, ripe fruit, sherry, caramel and toffee on the nose, then buttered-rum candy with nutmeg and baking spice, caramel and creamy vanilla on the palate. It drinks noticeably sweeter and rounder than most dry-balanced Dominican rums, closer in style to a Zacapa or Diplomático, which makes it an easy neat pour over ice.

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