Ron del Barrilito

He was bestowed large tracts of farmland located along Puerto Rico's northern coast, mostly used for growing sugarcane, one of the island's largest crops in that era.

During the mid 1860s, Pedro Fernández, one of Manuel's sons, went away to study engineering in France, where he developed an interest in the production of brandies and cognacs.

[2] In the early twentieth century, Edmundo Fernández, one of Pedro's sons, would follow in his father's footsteps as Ron del Barrilito's master blender.

Puerto Rico, by then a territory of the United States, was subject to the 1920 Prohibition Amendment, which made it illegal to produce and sell alcoholic beverages anywhere in the country.

[citation needed] Much of Ron del Barrilito's formula remains a closely guarded family secret, apart from the fact that it is aged in vintage white oak barrels that previously held “oloroso” sherry, and that no artificial flavorings or colorings are used in the process.

[5] The medals on the main label's upper segment were awarded for quality during various Expositions across the United States in the early twentieth century.

[6] Ron del Barrilito Cuatro Estrellas (”Four Stars”) is aged up to 20 years and only available at their visitor center where customers can fill and seal their own bottle.