Ron Aldea Dark Rum 8 Barricas

Volume: 0.7 litres | Alcohol content: 40% | Chill filtration: Yes | Colouring: No

Special Features:

Ron Aldea 8 Barricas centres on a selection of eight oak casks. Previously used for red wine, these casks hold the rums during solera maturation. After eight years of ageing, the rums are blended, and the finished blend rests for a further eight months. The name therefore refers to the specific cask selection, not simply to the maturation period.

This bottling from La Palma combines a light, fruity character with restrained oak influence. Vanilla and dark dried fruit complement the soft banana notes, while a hint of cinnamon adds a spicy accent. The rum is bottled without colouring at 40% alcohol in a 0.7-litre bottle. It is suitable both for drinking neat and for rum-based drinks; the distillery suggests, for example, a variation on the Cuba Libre with spiced syrup and lemon juice.

Tasting Notes:

• Nose: On the nose, vanilla and oak mingle with dark fruit notes reminiscent of dried figs and raisins.
• Palate: The rum feels smooth and rounded on the palate. Banana and gentle sweetness are accompanied by a hint of cinnamon.
• Finish: The finish is dry and leaves a woody note that lingers for a while.

Distillery/Bottler:

The history of Ron Aldea began on Gran Canaria in 1936. Manuel Quevedo Alemán founded Destilería San Nicolás after gaining experience with sugar and rum in places including Cuba, Puerto Rico and Madeira. In the mid-1950s, his son Carmelo moved the distillery to San Andrés y Sauces on La Palma, where sugar cane was still available. Today, the fourth generation of the Quevedo family runs Destilerías Aldea S.L.

Aldea processes freshly cut sugar cane from La Palma and uses the juice from the first pressing, known as Guarapo. Controlled fermentation can last up to 30 hours. Distillation uses a wood fire, which the master distiller regulates by hand. Alongside its original equipment from 1936, the distillery uses a larger replica built in 2021; production alternates between these two distillation columns.

In the cask warehouse, Maestro Ronero José Quevedo assesses the rums through regular tastings and decides whether to age them further or blend them. Aldea uses spring water from Marcos y Cordero to bring the rums to bottling strength. The distillery then lets its rums rest for at least two months to allow the spirit and water to integrate.

Facts: