Dominican producer Barceló uses sugar cane grown in its own cane fields to produce this impressive rum. The rum is aged in barrels with various degrees of toast, selected and blended for balance, before being filled into new Japanese mizunara oak casks. The rare oak has imparted intense, woody aromatics, vanilla, and complex spice to the rich, aged rum. One to enjoy with cigars, aged cheeses, dark chocolate, or select cuts of red meat, according to the folks at Barceló.