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Old 10-29-2008, 04:14 PM   #1
missin44
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Default Ron del Barrilito 3 Star?

I'm back, lost my book mark. Anyway I was in Puerto Rico airport duty free and a friend recommended Ron del Barrilito 3 Star. Not being a true rum drinker an knowing nothing about rum, I bought it. $20 a bottle. Haven't opened it yet.

1. Good rum or not?
2. What can I expect?
3. Drink straight, mix or both?

Thanks
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Old 10-29-2008, 04:19 PM   #2
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this is the spirit that rum enthusiasts in PR drink. To me, it has more in common with Barbancourt from Haiti that most of the other rums from Puerto Rico.
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Old 10-29-2008, 05:27 PM   #3
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Ah, the 3 Star (said like Walter Pidgeon as I sit here gently stroking my chin)! You have a real gem. Robert is on the money that it's closer to Barbancourt than to Bacardi. Altough, the rum is bought from Bacardi for independent aging and finishing, it is unique from any rum which comes from Bacardi that I have tasted. Please follow the link below to The Rumelier's story and review:

http://www.therumelier.com/id62.html

Great rum, BTW!
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Old 10-29-2008, 10:39 PM   #4
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The Rumelier did a nice write up there on del Barrilito.

Both the two star and three star have a very distinctive flavor profile to my palate. They both stand apart from any other aged rum produced here in Puerto Rico. The three star especially is very upfront in the aroma with charred oak and a pleasant nuttiness.

Ed has commented earlier that the producer may be macerating prunes, raisins, and nuts in the ageing process.

I had the opportunity to taste Barbancourt 8 year old just the other day. I like it very much. I find del Barrilito much more aggressive (in a good way) on the aroma and palate.

I like to drink it with a couple of cubes of ice. It makes a killer Rum and Tonic with an under ripe lime...Or, mix it with a good portion of passion fruit juice... turn up the Merengue music...And then the ladies get dancing!
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Old 10-29-2008, 10:48 PM   #5
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By the way Rumdog. I liked your reference to Walter Pidgeon the actor. He would never have been seen pushing a cart.
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Old 10-29-2008, 11:47 PM   #6
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I'm going to have to disagree. Sort of. While the Two Star is indeed a bit "caney" and thus might - might - be very loosely compared to Barbancourt, the Three Star is a straight ahead rum that is clearly from molasses. The 3 Star is sweet, almost a dessert rum, presents with licorice and a light orange and continues on consistently to a nice, sophisticated light and peppery finish.

Quite different than Barbancourt to me.
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Old 10-30-2008, 01:08 AM   #7
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Bill, yes, that's a great assessment! The 3 Star is unique. The suspicions that it might be infused or spiced with "secret ingredients" certainly confirms that there is nothing quite like it. The reference to Barbancourt, at least for me, was not a comparison, but was to emphasize that the 3 Star is nothing like other rums from its own region (please refer to other thread beginning here: http://www.ministryofrum.com/forums/...?t=1822&page=2). And, the more that I get caught up in writing about this rum, tonight, has made me pour a hearty dram. If we keep the thread alive for another hour, I'll have to buy more tomorrow!
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Old 10-30-2008, 01:42 AM   #8
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I also just recently procured a bottle of 3 star from the PR duty free stores, and I must say that it is delicious! It certainly is not the smoothest rum I have, but it smells exactly like brown sugar and I love that! I would absolutely drink this rum all the time if I could get it constantly at the $19 price range. I have not had the 2 star before, but Im sure its delicious, as well.

Jason
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Old 10-30-2008, 01:01 PM   #9
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I was actually having a drink of the 3 star last night after somebody had written to me saying that they had picked up a few bottles while on a cruise in Puerto Rico and unfortunately did not like the taste of it. He was asking if the rum should taste like it did. So any excuse for a drink of rum I thought I would sample it again. It reminded me of Pyrat XO (another non-distiller) with orangey, fruity, oak tastes and nothing like it's origin Bacardi or any other Puerto Rican rums that spring to mind. I guess the idea with all the fruits is to make a rum that is completely different from it's origin or there would be little point in doing it, similar to the dozens of spiced rums produced by small bottlers all over the Caribbean, but on a larger scale.
I am looking forward to visiting their facility in Puerto next year and meeting the blenders, etc.
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Old 11-05-2008, 09:57 PM   #10
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I am a great fan of 3 star, and it was one of my earlier discoveries, so to speak. I have fond memories of the days when it was available for a song (and seven dollars) in PR, but here in Washington, they have it oddly priced for $49. At that, it is too expensive for my blood, but I may pick up a bottle or two on my annual pilgrimage to visit Forrest. It is to me, the best Puerto Rican rum readily available here. By far. Although not as smooth, I put it roughly in a class with Pampero Aniversario overall, although I prefer Pampero if you put my toes to the fire. But as you didn't, I'll happily drink both.
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