Papa’s Pilar Dark Rum Recipe
Known for its proprietary solera blending process, Papa’s Pilar Dark Rum spends time in bourbon barrels, port wine casks and Spanish Oloroso sherry casks before resting in one of these specific barrels for an extended period of time. This process creates a blend of flavors that are exclusive to each barrel, resulting in a very well-rounded rum that’s ideal for sipping neat.
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Ingredients
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Bottle
For Serving (per pour)
Method
Bottle
Store the bottle upright in a cool, dark place away from direct sunlight and wide temperature swings. Keep the cap or cork sealed when not in use to preserve aroma and flavor.
Before first service, chill the glassware if preferred by placing it in the freezer for 10–15 minutes or filling it briefly with ice water and discarding before pouring.
For Serving (per pour)
Neat (recommended)
Pour 60 ml (2 fl oz) of Papa’s Pilar Dark Rum into a tulip or Glencairn-style glass at room temperature. Hold the glass by the stem or base and gently swirl once to coat the inside for a better release of aromas. Nose the rum with short inhalations, then take small sips to appreciate layered flavors. If desired, add 5 ml of water to open aromas and flavor complexity.
On the Rocks (optional)
Place 3 large ice cubes into a rocks glass. Pour 60 ml of Papa’s Pilar Dark Rum over the ice. Allow the rum to rest 30–60 seconds so slight dilution tempers the alcohol and releases flavors. Sip slowly and note the evolution as the ice melts.
With a Twist (optional)
Express the oils of 1 orange peel over the glass by holding the peel with the exterior facing down above the pour and giving it a sharp bend to release the citrus oils onto the surface. Rub the peel on the rim and place it on the rim or in the glass. Pour 60 ml of rum neat or over ice and enjoy.