I can't argue with Cruzan. I used to live on St Croix and toured that factory a few times. They still ferment that rum in the same 300 plus year old oak casks. If you saw the place, you'd think twice about drinking it but that's what makes it soo good to me. You're right, it comes out at around 150 to 160 proof, then they take it down a few notches. Bars down there us it as well rum. When I bartended down there, I was told to mix more rum than soda, sice it was cheaper. I come back to the states and see some bars have it as top shelf rum.