Ask the Collective

What are the challenges of sourcing aged rum produced and barrel-aged for extended periods in the Caribbean or Central America, and what production methods do suppliers use to manage them?

Angel share loss is a major challenge when rum is aged in the Caribbean rather than finished elsewhere. Members report that evaporation rates are "horrific" in tropical climates for extended aging periods (8+ years), making Caribbean-aged stock economically difficult. To manage this, most producers of aged rum 8+ years old use the **Solera method** rather than continuous barrel aging in high-evaporation regions. This blending approach allows them to maintain consistency while minimizing angel share impact. For sourcing: - **Solento** is cited as a common aged rum option and is reportedly stocked by Selfridges. Members indicated they know the founders and can facilitate introductions if needed.