Rum Journal: A New Rum From Belize

Above: Tiburon Rum (all photos by RJ)

BELIZE is one of the region’s sugar production hubs.

And yet, even for a land in love with the spirit as much as its neighbours in the Caribbean, Belizean rums are not well known outside of the country.

Basil DeStefano is hoping to change that.

A Belize resident and rum lover, DeStefano is looking to bring to the United States its first “premium” Belizean rum. the new Tiburon Rum, the product of a partnership with the famous Belize-based Travellers Liquors.

The rum is aged and blended in a “variety of barrels,” then sent for the “second maturation” into Kentucky Oak Bourbon barrels.

Its a blend of four, six and eight-year-old rums, all done small-batch with the goal of producing about 12,000 bottles a year.

Tiburon, which is the Spanish word for “shark,” has a golden amber colour and an aroma of vanilla and caramel.

Despite its lighter colour, this is a full-bodied rum, with a flavour profile of peppery spice, caramel, cappucino, dried fruits and molasses.

The finish is spicy and ultimately quite smooth.

While it is a fine mixer and great on the rocks, we recommend it neat to enjoy its full complexity.

All in all, Tiburon, which officially launches next month, is an excellent debut for a brand-new spirit — and a great introduction to the spirit of Belize.

— CJ

 

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