Ron de Barrillito, 3-Star Gold

Puerto Rican Nectar

Ron de Barrilito at the W Bar in the Living Room

Ron de Barrilito

Haciendo Santa Ana

Bayamón, Puerto Rico

43% alcohol

Usually I reserve this Friday spot on the blog for “Wine Fridays.” In my world, there’s little better than a truly fine wine. But I have news! There is a certain special something about the only rum on the planet worth sipping. It’s called Ron de Barrilito; aged for 6-10 years in charred oak barrels, it’s as enjoyable as any scotch I’ve ever had the pleasure of soaking up.


Grown, harvested, and aged at Haciendo Santa Ana in Bayamón, Puerto Rico, this “three star” rum is a true Caribbean “find.”

Sitting in a manic, random rain storm at my hotel restaurant on my recent trip to Vieques, I hobbled over to the bar at the end of my dinner. I couldn’t make it to my cabana in that downpour, so I met Arelis and Michelle, my bartendrix and the bar hostess.

Arelis is a terrific mixologist, but upon seeing my hang-dog expression when she suggested that I have a rum, she took the reigns, forgoing her usual efforts to present one of her magnificent concoctions.

“I really shouldn’t,” I whined. “I just finished eating and had a glass of wine with dinner.”

Gabriela saw a sucker when she saw one, “But you’re in Vieques, in Puerto Rico…have you had Ron de Barrilito yet?”

“No, no rum. That’ll just give me headaches. I know Bacardi. Don’t need it.”

She pulled out a snifter, “This one’s on me.”

“No, really, I…Can’t. Drink. Rum.”

Glug, glug, glug. She had poured before I could stop her, “I want your first experience to be perfect.”  Ron (de Barrilito) was a gentle lover. (*Insert Smiling Emoticon Here).

After a transformative snifter, the skies cleared, the air was fresh and breezy, and I strolled back to my terrific bed collapsing until the sun rose again.

Heavenly Rest in Vieques, 

Thank you SPG.com & Michelle*

At 43% alcohol, it’s an intense experience, and not nearly as insipid as Bacardi. The Ron de Barrilito people began manufacturing and selling in 1880.  Pedro F. Fernández, an engineer who had been educated in France, returned to the island and began distilling a family fortune.

Maestro Roneros Pouring the Puerto Rican Nectar

“Rum was made by many people at that time but Señor Fernández’ secret blend of ingredients and aging made his rum special. His friends named his rum “ron del barril” or rum of the barrel.”

According to their website, only 11,000 cases are sold annually with distribution almost exclusively in Puerto Rico, but much of this rum goes back home with Puerto Ricans who have moved to the States and Canada. If you find yourself in PR, it’s definitely worth making sure they give you plenty of bubble wrap at the time of your purchase. I spent only $17 in the heart of Condado, which was very exciting, since I never found it much cheaper anywhere else. Just pop the bubble-wrapped bottle into your suitcase and check it.

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ED SCHULTHEISS /
AUGUST 4, 2012 (Comments)

I’m half Puerto Rican on my mother’s side, and I lived in PR for 9 years. Ron Barrillito is my drink of choice. The best rum I’ve had. It’s the cognac of rum. I always had a bottle in the house. Since we’ve moved back to the States I miss it terribly and only get it when my mother-in-law visits us. As a matter of fact, today she brought me one bottle. I will be drinking it in less than a month, there’s no way I can stretch it out longer!!

Upon your return you can light up your Dominican cigars and sip a snifter to memories of your excellent adventure in the exotic and yet somehow, super-familiar Puerto Rico.

*a Very Special Thanks to Michelle Hudacsko who Taught me About Everything SPG Points Program. #SPGLIFE