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DEPARTMENT HEADER september 2017 / the tasting panel / 109 september 2017 / the tasting panel / 109 consistency, the Serrallés family rests the spirit in Spanish Sherry casks using the labor-intensive solera method. The age of the finished product ranges from nine–12 years. To show off more than 152 years of rum-making expertise, the distillery launched a limited-edition line of single-barrel rums a few years ago. The Don Q 2007 Signature Release Single Barrel (SRP $39.99) features rum laid down in 2005 and aged for nine years. These selections beg to be enjoyed neat or on the rocks, but that doesn't mean bartenders should shy away from utilizing these expressions as the base of a cocktail; after all, the first Piña Colada included Don Q. As cool autumn days and nights approach, an exquisite rum cocktail will add much-needed warmth to your customers' lives. Putting a twist on a classic like an Old Fashioned or a Sazerac might just convert your whiskey lovers into rum aficionados. Tasting Notes Don Q 2007 Signature Release Single Barrel Rum Medium amber color; creamy and smooth with vanilla and toasty oak; mellow with notes of mature, spicy, elegant rum; generous and long. 92 —Anthony Dias Blue Don Q Gran Añejo Rum Warm cinnamon and mandarin notes lead from dry to sweet, while clove, cherry, coffee, vanilla and roasted hazelnuts coat the palate. So rich and vigorous: two ice cubes and you're sailing. 93 —M.M. SERRALLÉS USA Old Fashioned ◗ 2 oz. Don Q Gran Añejo Rum ◗ 1 sugar cube ◗ 3 dashes Angostura Bitters ◗ 1 orange peel ◗ 1 Maraschino cherry Place the sugar cube in an Old Fashioned glass. Add three dashes of Angostura Bitters. Muddle the mixture, then add ice. Pour Don Q Gran Añejo and stir until well chilled. Garnish with orange peel and Maraschino cherry. Single Barrel Sazerac ◗ 2½ oz. Don Q 2007 Signature Release Single Barrel Rum ◗ 1 /8 oz. absinthe ◗ ½ oz. simple syrup ◗ 3 dashes Peychaud's Bitters ◗ 1 orange twist Add the rum, simple syrup and bitters to a mixing glass with ice. Stir until well chilled. Strain into a rocks glass rinsed with absinthe. Garnish with an orange twist.