Made using 100 percent Florida sugar and local ingredients, Wicked Dolphin handcrafts their rum in small batches using the largest copper pot still in South Florida. The Gold Reserve expression takes this artisan approach a step farther, the spirit having rested in reused whiskey barrels.
“We have worked on Wicked Dolphin Gold Reserve since we started making rum in 2012. Our rum is aged for a full 3 years in bourbon barrels which gives us unique deep whiskey notes for one of the best gold rums on the market," states Wicked Dolphin Rum owner JoAnn Elardo.
Handcrafted from two distinct fermentation styles using both sugarcane and molasses, the South Florida climate plays a large factor in Wicked Dolphin’s rum making process. The barrels are then blended and finished to create a clean, honest profile without the use of added caramel or sugar. To fully appreciate this craft spirit, Elardo recommends drinking Gold Reserve over ice or in a classic cocktail recipe that will allow the oak finish to really come through.
