Brett and Brian Berish are the Midases of Spirits: whatever they start, it turns into gold. Luc Belaire sparkling wines, McQueen and the Violet Fog Brazilian Gin, and now Bumbu Rum. Following their successful Bumbu Original, they released a divine small-batch offering: Bumbu XO. The Rum was distilled and matured at an 120-year-old distillery in Panama, using local sugarcane and spring water. After that, the precious potion spent up to 18 years in ex-Bourbon barrels and received a lovely finish in white oak Sherry barrels imported from Andalusia.
The smooth and opulent Rum is a balanced sipping piece of art. It pampers your nose with aromas of toasted oak, vanilla and toffee, while your palate enjoys orange zest, spicy pepper and a touch of coffee. Even the bottle is a masterpiece. It's hefty and black, with a golden metal X in front, and a map of the Caribbean in the back. The best way to enjoy Bumbu XO is, naturally, neat, but it will work fantastically on rocks or in the Black Beard cocktail (add Cola, Angostura and Arrack).
