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Rum After The Fishing
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Route 22 works its way out of San Juan, heading to the southwest and to the municipality of Bayamon. Here, the Edmundo B. Fernandez Company operates one of the oldest rum manufacturing plants on the island of Puerto Rico. Originally started up in 1880 by Pedro Fernandez, the tiny facility, located on the 200-year old Hacienda Santa Ana is found just off the first exit on Route 5. A small workforce of 11 men produces two grades of the world famous rum, Ron del Barrilito there. Barrilito Two-Star is a complex, smoky flavor glass of amber spirits. The label attest to the fact that it has been aged at least 3 years, in contrast to the darker, heavier Three-Star label, which is aged at least 6-10 years before bottling.
These two rums are actually created from the raw product of Puerto Rico's best-known distiller, the Bacardi Company. The current overseers of the family business, Pedro Fernandez' grandchildren, purchase rum from Bacardi, add flavorings (the recipe of which is a sworn family secret) and then age the mixture in huge 132 gallon white American oak sherry barrels. The casks are stacked in a pair of dark, two-story high aging rooms that closely resemble the ancient wine cellars of France. Each barrel is labeled with the date that it was sealed and a casual inventory of the casks will reveal rums that have been sitting for 10, 20, 30, even 40 years! There is a story that a single barrel was put aside in 1942, with orders that it only be opened when Puerto Rico is a free, independent nation. For 61 years then, this cask has patiently waited for that day, when it will be brought to the square in the center of Bayamon and its contents offered free to all who wish to drink from it.
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