Vizcaya Rum is produced in the Dominican Republic for a third-party (the neck label says “Imported by Amex Spirits“) by the independent company Oliver and Oliver. Oliver and Oliver produce a variety of rum brands using distillate from various Caribbean producers which they age in their own warehouse facility. Many of these rums are produced using what is called a solero method which blends rums of various ages in single barrels and then continues to age them together to create consistent flavour profiles combining both the complexity of aged rums and the brashness of younger rums together in the aging barrel.
According to the Vizcaya website:
“Vizcaya VXOP is one of the world’s finest sipping rums. It is distilled in small batches according to time-honored rum making methods in which the fragrant juice extracted from pure sugar cane is fermented and aged in select oak barrels.”
Here is a link to my full review:
Review: Vizcaya V.X.O.P. Cask No. 21
Please enjoy my latest review!
El Padre’
In 1862, Facundo Bacardi and his brother José bought the Santiago de Cuba Distillery and began to distill what would become the most popular commercial rum in the world. Using a method of charcoal filtering, and oak barrel aging along with a still of copper and cast iron, Facundo Bacardi created a smoother more refined version of the locally made rum. His smoother version of the spirit became local favourite, and over time, an international sensation.
Ron Abuelo Rum is produced by 
Sometimes when I take the first sip of new rum, I close my eyes; and I let the rum show me where it belongs. This rum brought me to an old tavern, close to the docks. The kind of place you see in old movies where the rum flows and stories get taller in the telling. The place has an oily, tobacco stained floor. Cigarette smoke drifts up to the ceiling mingling here and there with the occasional smell of a Cuban cigar.
The Rum Howler Blog 