Distillation is a tricky thing. It involves "heads," "tails," high temperatures-and fractions. But it's necessary to turn a young rum into a spirit by driving out undesired impurities and separating the heart of the distillate from everything else. Angelo distills his rum in small batches at his plant on Curaçao, that small, Caribbean island we spoke so highly of a moment ago. Where is Curaçao, you ask? It's less than 50 miles north of Venezuela. It's warm, sunny, and everyone drives on the right side of the road. We age our rum for 3 years. While the rum matures, the barrels give it that characteristic golden brown color. This is also where some of the rum is lost. No, not to Angelo. To the angels. The maturing rum is in constant contact with the air due to the porous nature of the barrels. 4th grade science class tells us that this is a recipe for evaporation. It's what's known as the angel's share. There's no getting it back. Accept it and move on.