Spanish style is produced in the Spanish-speaking countries of South America. These include Cuba, Panama, Guatemala and the Dominican Republic. The rums that fall under the Spanish style are produced from molasses, a syrupy byproduct of sugar cane and sugar beets, but not in pot stills like the English style. The rum is distilled in column distillation. When bottling the rum, a so-called Solrea system is used. The oldest barrels are supplemented with younger barrels in order to be able to continuously deliver the same quality. In general, the Spanish style is somewhat lighter and sweeter than the English style.
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