When you think of sipping a nightcap, your mind probably strays to a bottle of whiskey, brandy, or cognac, but the world of liquors made for slow savoring is far wider than that. One long-overlooked bottle that’s been garnering spirit-lovers’ attention in recent years: smooth, decadent aged rums and rhum agricoles.
According to the Distilled Spirits Council, rum accounted for $2.3 billion in sales in 2019, with the ultra-premium rum category growing more than 6% year over year. ” going to be the next big spirit, following along the train of whiskey,” says Kenneth McCoy of the Rum House in Manhattan (If you need evidence of whiskey’s luxury dominance, look no further than the release of a 25-year-old Pappy Van Winkle bourbon.).
Lucia’s last sugar plantation closed in the 1960’s, the Island’s rum industry was forced to consolidate into St. Now, sourcing molasses exclusively from the British Guyana, Chairman’s Reserve has risen to prominence as a signature bar staple. Their hero blend captures flavors of stonefruit and dried fruits thanks to aging in ex-bourbon barrels.
The Reserva Exclusiva from Diplomatico—distilled in copper pot stills and aged for 12 years— is considered among the best rums from Venezuela, a country which was, itself, way ahead of the US on the rum renaissance. Straight, it’s prominent flavors are caramelized banana and roasted tropical fruits but with ice McCoy says the rum “comes alive with subtle spice, dry vanilla, and smooth chocolate.”.
“I couldn’t leave my namesake out of it,” McCoy says. The 12-year-old rum from Barbados is “exceptionally smooth and lush, and you can taste hints of bourbon, dried spice, and banana.” With a cube of ice or a cigar, the hooch—inspired by Prohibition-era rum runner Bill McCoy—becomes even more of a pleasure to drink.
Unlike rum, which is made from molasses, Rhum Agricole is made using fresh sugarcane juice for a brighter, more botanical flavor that fans love for its distinctive terroir (the Brazilian spirit cachaça is also made from sugarcane juice, but the production methods differ.) They’re known for being potent, but this VSOP hits notes of coconut, banana and dried spices and fruits for an elegant finish.
The Caribbean may produce some of the world’s big name rums, but don’t count the Pacific Islands out. Made from sugar cane grown in Fiji’s rich volcanic soil, this pot and column distilled rum is double aged in Fiji and France for a wildly complex treat with notes tropical fruit, ginger, vanilla, and fascinating hint of funk that will have real rum aficionados coming back for more.
The latest bottling of this top-selling Puerto Rican rum is an elegant entry into the world of rums for dedicated whiskey drinkers. That’s because the blended spirit is aged for a minimum of 7 years in American white oak barrels—the same type that gives bourbon its distinctive flavor. Expect similar notes of vanilla, deep caramel, and spice along with the grilled stonefruit and tropical fruit notes that keep rum fans coming back for more.
It’s time to give your low-effort dessert routine a one-up. Beyond the usual geographic boundaries of rum, this aged option from the Philippines is aged in re-charred ex-bourbon barrels for a silky, intensely rich, vanilla-forward bourbon with pops of dried tropical fruit that practically beg to be poured over ice cream.
“Sugarcane Flower” as it’s translated, Flor de Caña is extremely affordable, even in its older expressions. Sippers should prepare for what McCoy calls “a rich, lush rum with notes of banana, caramel, and sex. Add a cube and watch the world go by in hues of dried fruit, vanilla, and cinnamon.” He describes this 18-year-old Nicaraguan rum as “truly outstanding.”.
This Venezuelan rum is unique in that it’s aged in the solera process made famous by sherry producers in Spain, in which the spirit is systematically rotated through a series of barrels, blending older and newer expressions for a nuanced and complex liquor. The rum is rich with hints of honey, tobacco, and dried fruits.
Everyone knows Mount Gay—and its famous red hats—but this XO version is far from standard. It’s a blend of rums from 8 to 15 years old, and McCoy recommends adding a cube of ice to bring out its “dry banana sweetness, light spice, and complexity.”.
Looking to switch up your nightly snifter-of-brandy routine? This gold medal-winning blended dark rum from the Bacardi spirits family is made from four different rums (carefully chosen from 300 options) some aged as much as 23 years. The rums are mixed, carbon filtered, and then rested in French oak casks for a smooth rum that’s redolent of vanilla and caramel with just a hint of spice.
“This is a true sipping rum,” McCoy says. The Jamaican-based Appleton Estate uses a blend of rums, each at least 21 years old, to create this flagship offering. The 21-year-old Jamaican juice has aromas of orange peel, cocoa, and coffee, and shows its complexity best with a bit of ice or water, McCoy says.
This 12-year-old Colombian rum has “a lot of wood right off the nose, and caramel from its bourbon barrel aging,” McCoy says. “Add some ice and start to detect a subtle sweetness and spice.”.
This blend of Guatemalan rums from 6 years to 25 years old is made with virgin sugar cane honey (instead of molasses, like most rums) to impart a smoother texture. It’s then aged in French oak barrels that previously held cognac and is best served neat or over one ice cube to bring out flavors of toasted wood, spice, and dried fruits.
When you think of sipping a nightcap, your mind probably strays to a bottle of whiskey, brandy, or cognac, but the world of liquors made for slow savoring is far wider than that. One long-overlooked bottle that’s been garnering spirit-lovers’ attention in recent years: smooth, decadent aged rums and rhum agricoles. According to the Distilled Spirits Council, rum accounted for $2.3 billion in sales in 2019, with the ultra-premium rum category growing more than 6% year over year. ” going to be the next big spirit, following along the train of whiskey,” says Kenneth McCoy of the Rum House in Manhattan (If you need evidence of whiskey’s luxury dominance, look no further than the release of a 25-year-old Pappy Van Winkle bourbon.)So grab a few of these bottles, and see for yourself why rum is poised to become the next liquor to appeal to sippers worldwide.
flaviar.com $31.99 SHOP NOW When St. Lucia’s last sugar plantation closed in the 1960’s, the Island’s rum industry was forced to consolidate into St. Now, sourcing molasses exclusively from the British Guyana, Chairman’s Reserve has risen to prominence as a signature bar staple. Their hero blend captures flavors of stonefruit and dried fruits thanks to aging in ex-bourbon barrels.
drizly.com $39.99 SHOP NOW The Reserva Exclusiva from Diplomatico—distilled in copper pot stills and aged for 12 years— is considered among the best rums from Venezuela, a country which was, itself, way ahead of the US on the rum renaissance. Straight, it’s prominent flavors are caramelized banana and roasted tropical fruits but with ice McCoy says the rum “comes alive with subtle spice, dry vanilla, and smooth chocolate.” More: The Most Delicious Rum Cocktails to Make at Home.
wine.com $49.99 SHOP NOW “I couldn’t leave my namesake out of it,” McCoy says. The 12-year-old rum from Barbados is “exceptionally smooth and lush, and you can taste hints of bourbon, dried spice, and banana.” With a cube of ice or a cigar, the hooch—inspired by Prohibition-era rum runner Bill McCoy—becomes even more of a pleasure to drink.
Clement VSOP Rhum flaviar.com $41.99 SHOP NOW Unlike rum, which is made from molasses, Rhum Agricole is made using fresh sugarcane juice for a brighter, more botanical flavor that fans love for its distinctive terroir (the Brazilian spirit cachaça is also made from sugarcane juice, but the production methods differ.) They’re known for being potent, but this VSOP hits notes of coconut, banana and dried spices and fruits for an elegant finish.
flaviar.com $41.99 SHOP NOW Unlike rum, which is made from molasses, Rhum Agricole is made using fresh sugarcane juice for a brighter, more botanical flavor that fans love for its distinctive terroir (the Brazilian spirit cachaça is also made from sugarcane juice, but the production methods differ.) They’re known for being potent, but this VSOP hits notes of coconut, banana and dried spices and fruits for an elegant finish.
Plantation Isle of Fiji drizly.com $25.00 SHOP NOW The Caribbean may produce some of the world’s big name rums, but don’t count the Pacific Islands out. Made from sugar cane grown in Fiji’s rich volcanic soil, this pot and column distilled rum is double aged in Fiji and France for a wildly complex treat with notes tropical fruit, ginger, vanilla, and fascinating hint of funk that will have real rum aficionados coming back for more.
drizly.com $25.00 SHOP NOW The Caribbean may produce some of the world’s big name rums, but don’t count the Pacific Islands out. Made from sugar cane grown in Fiji’s rich volcanic soil, this pot and column distilled rum is double aged in Fiji and France for a wildly complex treat with notes tropical fruit, ginger, vanilla, and fascinating hint of funk that will have real rum aficionados coming back for more.
Don Q Reserva 7 Courtesy of Don Q drizly.com $27.49 SHOP NOW The latest bottling of this top-selling Puerto Rican rum is an elegant entry into the world of rums for dedicated whiskey drinkers. That’s because the blended spirit is aged for a minimum of 7 years in American white oak barrels—the same type that gives bourbon its distinctive flavor. Expect similar notes of vanilla, deep caramel, and spice along with the grilled stonefruit and tropical fruit notes that keep rum fans coming back for more.
drizly.com $27.49 SHOP NOW The latest bottling of this top-selling Puerto Rican rum is an elegant entry into the world of rums for dedicated whiskey drinkers. That’s because the blended spirit is aged for a minimum of 7 years in American white oak barrels—the same type that gives bourbon its distinctive flavor. Expect similar notes of vanilla, deep caramel, and spice along with the grilled stonefruit and tropical fruit notes that keep rum fans coming back for more.
Don Papa Rum 10 Years drizly.com $64.99 SHOP NOW It’s time to give your low-effort dessert routine a one-up. Beyond the usual geographic boundaries of rum, this aged option from the Philippines is aged in re-charred ex-bourbon barrels for a silky, intensely rich, vanilla-forward bourbon with pops of dried tropical fruit that practically beg to be poured over ice cream.
drizly.com $64.99 SHOP NOW It’s time to give your low-effort dessert routine a one-up. Beyond the usual geographic boundaries of rum, this aged option from the Philippines is aged in re-charred ex-bourbon barrels for a silky, intensely rich, vanilla-forward bourbon with pops of dried tropical fruit that practically beg to be poured over ice cream.
Flor de Caña 18 Year Rum Flor de Caña drizly.com $52.89 SHOP NOW “Sugarcane Flower” as it’s translated, Flor de Caña is extremely affordable, even in its older expressions. Sippers should prepare for what McCoy calls “a rich, lush rum with notes of banana, caramel, and sex. Add a cube and watch the world go by in hues of dried fruit, vanilla, and cinnamon.” He describes this 18-year-old Nicaraguan rum as “truly outstanding.”.
drizly.com $52.89 SHOP NOW “Sugarcane Flower” as it’s translated, Flor de Caña is extremely affordable, even in its older expressions. Sippers should prepare for what McCoy calls “a rich, lush rum with notes of banana, caramel, and sex. Add a cube and watch the world go by in hues of dried fruit, vanilla, and cinnamon.” He describes this 18-year-old Nicaraguan rum as “truly outstanding.”.
Brugal 1888 Rum flaviar.com $39.99 SHOP NOW In order to make what’s been called one of the smoothest rums on the market, Brugal, in the Dominican Republic, double-distills and double-matures this liquid in American white oak ex-bourbon barrels and then first-fill Spanish sherry oak casks. The resulting blend of rums, from four to 14 years old, has candied apricot on the nose along with dried fruits and vanilla with a dry, slightly tannic finish that will appeal to red wine devotees.
flaviar.com $39.99 SHOP NOW In order to make what’s been called one of the smoothest rums on the market, Brugal, in the Dominican Republic, double-distills and double-matures this liquid in American white oak ex-bourbon barrels and then first-fill Spanish sherry oak casks. The resulting blend of rums, from four to 14 years old, has candied apricot on the nose along with dried fruits and vanilla with a dry, slightly tannic finish that will appeal to red wine devotees.
Santa Teresa 1796 Rum wine.com $47.99 SHOP NOW This Venezuelan rum is unique in that it’s aged in the solera process made famous by sherry producers in Spain, in which the spirit is systematically rotated through a series of barrels, blending older and newer expressions for a nuanced and complex liquor. The rum is rich with hints of honey, tobacco, and dried fruits.
wine.com $47.99 SHOP NOW This Venezuelan rum is unique in that it’s aged in the solera process made famous by sherry producers in Spain, in which the spirit is systematically rotated through a series of barrels, blending older and newer expressions for a nuanced and complex liquor. The rum is rich with hints of honey, tobacco, and dried fruits.
wine.com $54.99 SHOP NOW Everyone knows Mount Gay—and its famous red hats—but this XO version is far from standard. It’s a blend of rums from 8 to 15 years old, and McCoy recommends adding a cube of ice to bring out its “dry banana sweetness, light spice, and complexity.”.
Facundo Paraiso reservebar.com $199.00 SHOP NOW Looking to switch up your nightly snifter-of-brandy routine? This gold medal-winning blended dark rum from the Bacardi spirits family is made from four different rums (carefully chosen from 300 options) some aged as much as 23 years. The rums are mixed, carbon filtered, and then rested in French oak casks for a smooth rum that’s redolent of vanilla and caramel with just a hint of spice.
reservebar.com $199.00 SHOP NOW Looking to switch up your nightly snifter-of-brandy routine? This gold medal-winning blended dark rum from the Bacardi spirits family is made from four different rums (carefully chosen from 300 options) some aged as much as 23 years. The rums are mixed, carbon filtered, and then rested in French oak casks for a smooth rum that’s redolent of vanilla and caramel with just a hint of spice.
wine.com $159.99 SHOP NOW “This is a true sipping rum,” McCoy says. The Jamaican-based Appleton Estate uses a blend of rums, each at least 21 years old, to create this flagship offering. The 21-year-old Jamaican juice has aromas of orange peel, cocoa, and coffee, and shows its complexity best with a bit of ice or water, McCoy says.
flaviar.com $3,499.82 SHOP NOW This 12-year-old Colombian rum has “a lot of wood right off the nose, and caramel from its bourbon barrel aging,” McCoy says. “Add some ice and start to detect a subtle sweetness and spice.”.
XO Rum Solera Gran Reserva Especial Courtesy of Whiskey Exchange Ron Zacapa Centario thewhiskyexchange.com £97.95 SHOP NOW This blend of Guatemalan rums from 6 years to 25 years old is made with virgin sugar cane honey (instead of molasses, like most rums) to impart a smoother texture. It’s then aged in French oak barrels that previously held cognac and is best served neat or over one ice cube to bring out flavors of toasted wood, spice, and dried fruits.
Ron Zacapa Centario thewhiskyexchange.com £97.95 SHOP NOW This blend of Guatemalan rums from 6 years to 25 years old is made with virgin sugar cane honey (instead of molasses, like most rums) to impart a smoother texture. It’s then aged in French oak barrels that previously held cognac and is best served neat or over one ice cube to bring out flavors of toasted wood, spice, and dried fruits.
Pusser’s British Navy Gunpowder Proof Rum wine.com $39.99 SHOP NOW If you want to really drink like a sailor, open a bottle of this high-proof rum from the British Virgin Islands, modeled on the precise recipe that the British Royal Navy used for its sailors daily rum ration (before the practice was discontinued in 1970.) At over 100-proof, it’s a powerful sip (tone it down with an ice cube if you’re not feeling naval) but balanced by notes of brown sugar, vanilla, and citrus rind.
wine.com $39.99 SHOP NOW If you want to really drink like a sailor, open a bottle of this high-proof rum from the British Virgin Islands, modeled on the precise recipe that the British Royal Navy used for its sailors daily rum ration (before the practice was discontinued in 1970.) At over 100-proof, it’s a powerful sip (tone it down with an ice cube if you’re not feeling naval) but balanced by notes of brown sugar, vanilla, and citrus rind.
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Rum is finally gaining the attention it deserves, and with it, a variety of great bottles to choose from. There are different styles produced in many countries, each with its own unique flavor profile. Though each nation has its own regulations about how its rum must be distilled and aged, some research can reveal exactly what’s inside each bottle. Here are the best rums to drink for any occasion, from white rums for summer cocktails to aged rums for contemplative sipping.
Rhum Agricole from Martinique is distilled from sugarcane juice instead of molasses, which many other rum-producing countries use. This white rum from Rhum Clement is extremely popular with the locals, and it’s a key component of the national favorite ‘Ti Punch cocktail. “This bottling showcases not only the elegant character of the cane juice but the expertise of the distillers in honing in on what makes it special,” says Mustipher. “It has restrained floral notes, a bright, sparkling acidity, and a crisp, vegetable finish.” The flavor profile is a bit earthier and less sweet than you might be used to, but it’s a delicious spirit that can be sipped neat, with a splash of lime, or used in different cocktails.
Though not an officially recognized category, dark rum is aged rum that is dark in appearance from the time spent in a barrel interacting with wood. Of course, there might be caramel coloring or molasses in the liquid to darken the color, too. Plantation rum makes a great dark rum with just a bit of caramel color. Given its French ownership, the rum gives off a distinctly French twist—Xaymaca Special Dry is a blend of Jamaican pot still rum aged for one to three years in Jamaica, then another year in cognac casks in France. “Plantation is one of my favorite rum producers,” says Kenneth McCoy, chief creative officer of New York’s The Rum House. “Extremely aromatic, tons of fruity cinnamon, banana and coconut, is one of my new favorite rums I’ve had lately; it’s amazing neat or on the rocks but equally wonderful in a daiquiri and mojito.”.
There are many different coconut rums to choose from, but most are artificially sweetened. Hawaii’s Kōloa Rum Company does things a bit differently, though. This is not some low-proof coconut-flavored rum liquor; made from a mash of raw cane sugar, this is a full proof rum that’s flavored with coconut and other natural flavors, giving it a fresh fruit taste that has the right amount of sweetness.
Bacardí, one of the best-known rum brands in the world, has some excellent premium expressions with age statements, like this eight-year-old gold rum. This is a fine sipping rum, although it also works well in classic cocktails like an Old Fashioned or Manhattan. Look for notes of oak, spice and dates, along with just a hint of smokiness from nearly a decade inside a barrel. If you’ve only tried some of Bacardí’s cheaper rums, give this one a try and get ready for a completely different sipping experience.
This Dominican rum from Barceló is a blend of rum aged up to 10 years in ex-bourbon barrels and veers toward the sweeter side of the flavor spectrum. “It has notes of brown sugar and sweet caramel, along with dried cherry, vanilla and some cinnamon,” says Lynnette Marrero, bar director at Llama Inn and Llama San NYC. “It is distilled from cane juice, but distilled five times so that grassy note is not present; this allows some of the spice notes to shine.” Barceló Imperial is a premium rum that’s still affordable and tastes just as good in an Old Fashioned as it does sipped neat or poured over a large ice cube.
This light-bodied, white rum is distilled at Nicaraguan distillery Flor de Caña. “Aged for four years then filtered, this white rum retains all the beautiful notes of vanilla from the barrel,” says Marrero. Using this barrel-aged rum adds some complexity to the refreshing mint, sugar, and lime flavors of a classic Mojito. It also brings notes of oak and vanilla into play without affecting the presentation of this classic summer drink.
Diplomatico Reserva Exclusiva is “a stand-out rum to drink neat or on the rocks,” according to McCoy. “This is a blend of rums up to 12 years old with super smooth orange tobacco wood notes from a great Venezuelan distillery.” The rum is slightly sweet, as Venezuelan law allows for the addition of sugar, but there are some really bright, rich fruit notes throughout, along with a healthy dose of vanilla and banana flavors. So, instead of using a cheaper white rum, splurge on this bottle to make Piña Coladas.
The classic Daiquiri is a cocktail admired for its simplicity and brightness. Just three ingredients are required: lime juice, simple syrup and a good white rum. Pamela Wiznitzer, a consulting bartender, says that not only is Don Q Cristal a great value, but it’s “also made in one of the most sustainable distilleries in the world.” A blend of rum aged up to five years, then filtered to remove the color, this is a classic, no-frills Puerto Rican rum that does the job well.
Technically, the Dark ‘n Stormy should only be made with Goslings, given this Bermuda-based brand owns the trademark of the drink’s name. Though you can make it with any rum you like, it tastes especially good with this dark rum. “With its big body and long-lasting taste of butterscotch, caramel and molasses, this rum is a must for making classic cocktails,” says Paul Gonzalez of The Allegory Bar at Eaton DC. Goslings sources a secret blend of rum from various Caribbean countries, which it blends and ages in Bermuda. “Every cocktail bar should have a bottle of Goslings behind it,” he adds.
With its iconic hula girl art, this Sailor Jerry spiced rum is bottled at 92 proof—a higher proof than many others of its kind. This makes it an even better cocktail component, as the higher ABV allows the rum to shine through when mixed with other ingredients. The baking spice and vanilla notes stand out in almost any cocktail, from a Mai Tai to an Old Fashioned.
The Real McCoy sources its rum from the Foursquare distillery in Barbados, firmly believing in making rum without additives or coloring. This dark rum was aged for 12 years in ex-bourbon barrels, giving it layers of brown sugar, vanilla, black cherry and even some mild smoky notes. “These guys are making truly great unadulterated juice,” says McCoy. “Get your hands on any of their expressions, from the white three-year-old and up.”.
Like Martinique, the rhum made in Haiti is distilled from sugar cane juice instead of molasses. Barbancourt 3 Star is a gold rum aged for four years in French oak, filling the spirit with mild notes of caramel and candied orange. “I can’t say enough good things about Rhum Barbancourt,” says Mustipher. “It is bright, fresh, and easy to drink pleasant vanilla notes and hints of white pepper.”.
Aged for a minimum of 21 years, Appleton Estate’s Jamaican rum is not overly tannic or bitter. “This is one of my favorite rums in the market,” says Gonzalez. “It has a big body with tons of stewed fruits and rich molasses.” He adds, “This rum does a great job at creating a complex flavor that walks the line between an aged rum and a younger dark rum.” No sugar is added to the spirit and none is needed, as master blender Joy Spence carefully selects the liquid that fits the distinctive flavor profile of the distillery.
Holmes Cay imports some truly excellent single cask rums, including this Barbados 2005 bottling. No color or sugar is added to this rum, which is distilled at the Foursquare distillery. It’s aged for 14 years in ex-bourbon barrels (three of those in the U.K.) and bottled at a cask strength of close to 64 percent ABV. This drinks easily even at that high proof, but a bit of water opens it up and reveals an exciting range of spice, fruit and vanilla on the palate.
Jonah Flicker is an experienced writer who has been covering spirits and traveling the world visiting distilleries for the past six years. His work has appeared in many different national outlets covering trends, new releases, and the stories and innovators behind the spirits. His first love remains whiskey, but he is partial to tequila, rum, gin, cognac and all things distilled.
Best White Rum: Rhum Clement Canne Bleue Buy on Wine.com Buy on Minibar Delivery Rhum Agricole from Martinique is distilled from sugarcane juice instead of molasses, which many other rum-producing countries use. This white rum from Rhum Clement is extremely popular with the locals, and it’s a key component of the national favorite ‘Ti Punch cocktail. “This bottling showcases not only the elegant character of the cane juice but the expertise of the distillers in honing in on what makes it special,” says Mustipher. “It has restrained floral notes, a bright, sparkling acidity, and a crisp, vegetable finish.” The flavor profile is a bit earthier and less sweet than you might be used to, but it’s a delicious spirit that can be sipped neat, with a splash of lime, or used in different cocktails.
Best Coconut Rum: Koloa Kauaʻi Buy on Caskers Buy on Minibar Delivery There are many different coconut rums to choose from, but most are artificially sweetened. Hawaii’s Kōloa Rum Company does things a bit differently, though. This is not some low-proof coconut-flavored rum liquor; made from a mash of raw cane sugar, this is a full proof rum that’s flavored with coconut and other natural flavors, giving it a fresh fruit taste that has the right amount of sweetness.
Best 12-Year-Old: The Real McCoy Single Blended Buy on Drizly Buy on ReserveBar Buy on Wine.com The Real McCoy sources its rum from the Foursquare distillery in Barbados, firmly believing in making rum without additives or coloring. This dark rum was aged for 12 years in ex-bourbon barrels, giving it layers of brown sugar, vanilla, black cherry and even some mild smoky notes. “These guys are making truly great unadulterated juice,” says McCoy. “Get your hands on any of their expressions, from the white three-year-old and up.”.
Best 4-Year-Old: Rhum Barbancourt 3 Star Minibar Buy on Drizly Buy on Minibar Delivery Like Martinique, the rhum made in Haiti is distilled from sugar cane juice instead of molasses. Barbancourt 3 Star is a gold rum aged for four years in French oak, filling the spirit with mild notes of caramel and candied orange. “I can’t say enough good things about Rhum Barbancourt,” says Mustipher. “It is bright, fresh, and easy to drink pleasant vanilla notes and hints of white pepper.”.
Best Splurge: Appleton Estate 21 Year Old Buy on Drizly Buy on ReserveBar Buy on Thewhiskyexchange.com Aged for a minimum of 21 years, Appleton Estate’s Jamaican rum is not overly tannic or bitter. “This is one of my favorite rums in the market,” says Gonzalez. “It has a big body with tons of stewed fruits and rich molasses.” He adds, “This rum does a great job at creating a complex flavor that walks the line between an aged rum and a younger dark rum.” No sugar is added to the spirit and none is needed, as master blender Joy Spence carefully selects the liquid that fits the distinctive flavor profile of the distillery.
Best Single Barrel: Holmes Cay Barbados 2005 Buy on Flaviar Buy on Caskers Holmes Cay imports some truly excellent single cask rums, including this Barbados 2005 bottling. No color or sugar is added to this rum, which is distilled at the Foursquare distillery. It’s aged for 14 years in ex-bourbon barrels (three of those in the U.K.) and bottled at a cask strength of close to 64 percent ABV. This drinks easily even at that high proof, but a bit of water opens it up and reveals an exciting range of spice, fruit and vanilla on the palate.
Why Trust Liquor.com? Jonah Flicker is an experienced writer who has been covering spirits and traveling the world visiting distilleries for the past six years. His work has appeared in many different national outlets covering trends, new releases, and the stories and innovators behind the spirits. His first love remains whiskey, but he is partial to tequila, rum, gin, cognac and all things distilled.
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For the past few years, we’ve been hearing that rum is about to have its breakout moment. We’ve been told that whiskey drinkers will discover the joys of an alternative brown spirit (when properly aged, that is) as rum brands finally get their Pappy Rum Winkle—some limited-release, impossibly rare rum that’ll spawn a thousand dudes posting selfies on Instagram after waiting in line for 24 hours to score a bottle. Well, it hasn’t quite happened yet, and that might actually be a good thing. While there are some really expensive expressions out there on par with the most coveted bourbon or scotch, you can still get a quality bottle of rum aged for more than 20 years for less than $150, which is something of a steal. Of course, it should be noted that age doesn’t necessarily equal quality, but a carefully matured rum brings layers of flavor and complexity that can rival any whiskey.
The bottom line is that there is a rum for everyone, and likely from a distillery that is transparent about its process. If you are looking for something with zero additives, you are in luck. And if you prefer something sweeter to use for your Dark ‘n Stormy (more on that below), there’s a rum for that, too. Here are 10 of the best rum—and rhum agricole—brands, in all styles, to drink this summer.
Barbados’s Mount Gay has been around in one form or another for about 300 years, but master blender Trudiann Branker has only held her title at the distillery for a little more than a year. Still, she’s made a big impact upon some of the core expressions in the portfolio. The ages of the rum in the Black Barrel blend have increased from two-to-seven years to three-to-seven years, and the finish time in heavily charred bourbon barrels has been dramatically expanded from four weeks to six months, really amping up the flavors. For XO, the age range in the blend has shifted as well, and rum aged in cognac barrels is now included. Last year, Branker contributed her first Master Blender Collection expression called Mount Gay Pot Still Rum, which was only distilled in pot stills, instead of the usual combination of pot and column stills. We ought to see more special releases like this in the coming years.
Foursquare is another Barbados distillery known for making great rum, some of which is sold under other brand names. The Real McCoy is one of those, and founder Bailey Pryor was drawn to master distiller Richard Seale’s no-bullshit approach—no sugar or flavor added. There are currently three main expressions, aged three years, five years, and 12 years in bourbon barrels. Most recently, a 14-year-old rum joined the family in a release of just six thousand bottles. That commitment to transparency appeals to many dedicated drinkers.
Appleton Estate master blender Joy Spence, the first woman to hold that job title, believes there should be two categories of rum: flavored rum (with sugar) and true rum (no sugar added). In Fred Minnick’s book Rum Curious, she is quoted as saying, “You want to add sugar? You can, but the two should be separated.” By law, Jamaican rum is not allowed to have sugar added, and the quality of Appleton Estate’s earthy rums show why it’s not needed. The 12- and 21-year-old expressions are excellent (and the latter is relatively affordable, considering its age), and there are even older bottles like the 25-year-old Joy Anniversary Blend, which contains rum aged up to about 35 years and was created to commemorate Spence’s 20 years at the distillery. This is high-end rum for both serious sippers and people who want to make a good cocktail.
Alexandre Gabriel, owner of Maison Ferrand, takes a cue from his native France for his Plantation Rum brand. Sugar is sometimes added to the rum, and Gabriel compares this to the dosage used in champagne production. The company is upfront about it (the website contains detailed information), which goes a long way in the spirits industry. Various bottlings are sourced from countries around the Caribbean, most of which are aged for a second period of time in French cognac casks. And there are so many bottles to explore from Plantation, including a range of single cask expressions and vintage releases from countries like Fiji, Panama, and Peru. Two new releases coming out this summer are the Isle of Fiji rum, a permanent addition to the portfolio that’s aged for two to three years in ex-bourbon casks and another year in Ferrand cognac casks, and the Fiji 2005 limited-edition vintage, aged for 14 years in bourbon barrels and another year in cognac casks.
Holmes Cay is focused on one thing: releasing the best single cask rum it can find, with no sugar or adulterants added. These bottles are pretty high-octane, with ABVs ranging from about 55 percent to a hefty 64 percent. But add a little water if that seems a bit intense, and the flavors really start to shine. There are two new releases from the brand. The first is a 2004 vintage from Fiji, which is 100 percent pot still rum aged for 12 years in ex-bourbon barrels, and then another four years in American oak casks in the UK. The second release is Guyana Port Mourant Demerara 2005, which is distilled in a double wooden pot still (the brand says this is the only one currently in use) at Demerara Distillers, before being aged for 15 years in used American oak barrels in the UK. These are rums that you should take your time with, the way you might with a complex scotch whisky.
Diplomático is produced in Venezuela from molasses and sugarcane honey, which the distillery describes as “the syrup left over after the first boiling of sugarcane,” with a higher sugar content than molasses. Reserva Exclusiva is a dependable spirit to have in your home bar, made in a variety of still types and aged for up to 12 years in oak casks. The higher-end Ambassador is also quite good, a rum aged for a minimum of 12 years in white oak before being finished for two years in PX sherry casks. The latest release, Pot Still Rum, is the third in Diplomático’s Distillery Collection. The trilogy is meant to showcase the different methods of distillation, so this one focuses singularly on copper pot stills. As permitted by Venezuelan law, there is some sugar added to the rum during aging, but the sweetness complements a palate full of banana, oak, and vanilla.
On the island of Martinique, the rum produced is known as rhum agricole, and this indicates an important distinction. Instead of using molasses to make the spirit, sugarcane juice is fermented and distilled into something that is somewhat familiar but decidedly different. Try Rhum JM’s white rum to really experience how unique the spirit is, with grassy and earthy notes that complement this pleasantly dry, unaged rhum. The brand takes its cues from cognac in terms of age designations, with VO, VSOP (aged three years), and XO expressions. There are also some excellent vintage releases to try, ranging from 10 to 15 years old and bottled at cask strength.
Bacardi is the biggest rum distillery in Puerto Rico, but Destileria Serralles makes what might be the most popular as far as the locals are concerned: Don Q. This inexpensive rum is named after Don Quixote and has been around since the end of Prohibition. The brand has a slew of different expressions, including an añejo consisting of a blend of rum aged from three to ten years, a couple of single barrel releases, and an interesting Vermouth Cask Finish that spends four to six weeks in Italian oak vermouth barrels after aging in American oak for five to eight years. One of the most recent releases was the Double Aged Sherry Cask Finished rum, which adds another layer of dried fruit sweetness to the spirit.
When you think of a Dark ‘n Stormy, Goslings would like you to think of its rum, and its rum alone. In fact, the brand has trademarked the cocktail’s name, insisting that it must be made with Goslings Black Seal rum and Goslings ginger beer. Of course, you’ll (probably) be safe making it with whatever rum you fancy at home. But there is a reason Goslings is as popular as it is: It’s cheap and it goes down easy. Goslings doesn’t have a distillery; instead, the Bermuda-based company sources barrels from other countries, ages and blends in Bermuda, and ships the rum to Kentucky for bottling. The rum in Black Seal is aged in bourbon barrels for several years, but that dark color is amplified by the addition of molasses from one of the distillates in the final blend, according to Malcolm Gosling. If you’re looking for something more complex, check out Papa Seal Single Barrel, a delicious 15-year-old rum that is released in very limited numbers.
Like Martinique, Haiti produces rhum agricole made from sugarcane juice instead of molasses. Rhum Barbancourt is the largest and best known rum producer on the island, with a range that is affordable and available with different age statements, providing solid options for sipping on its own or putting to use in an interesting cocktail. These include the high-end Estate Reserve, a 15-year-old spirit that is best enjoyed neat or maybe with a large ice cube; 3 Star, which is aged for four years despite the name; and Pango Rhum, an aged rum that is flavored with macerated pineapples and mangos.
Rum has spent much of the new millennium waiting in the wings, eagerly anticipating its breakout moment while other spirits had their turn in the spotlight. Tequila, single malts, bourbon, rye, mezcal, Irish whiskey, Japanese whisky . all ascended on sales graphs and in the estimation of the boozy cognoscenti. Rum sales stayed flat, and even a lot of experts on the subject didn’t know quite how their favorite expressions were made or what went into them, citing the “Wild West” rules, or lack thereof, by which the stuff was produced. Starting around 2009 or so, I would predict that the coming year would mark rum’s big breakthrough, and the fact that I repeated that prediction multiple times illustrates how wrong I was.
But sometime in the last five years or so, that prediction came true . Rum sales in general are still in a slow growth pattern, but the high-end expressions have taken off. Jamaica and Barbados are still the capitals of the rum world, but rum enthusiasts are discovering great distilleries, both new and old, everywhere from New England to Haiti to Fiji. Rum enthusiasts demanded—and in many cases found out themselves through sleuthing and hydrometers—more transparency on what exactly is in a given bottle. Rum on the secondary market doesn’t see the stratospheric prices that are accorded to rare Japanese whiskies or bourbons, but they’re catching up fast, so there’s no time like the present to start snagging some noteworthy bottles.
And to give you some idea of which bottles they might be, we present this list of 21 of the best rums introduced in this tumultuous century (so far). They’re not all rare, and they’re not all expensive. But they are all delicious, and taken as a whole they illustrate just what an exciting and diverse category rum is, more so than just about any other spirit. The difference between, say, an un-aged clairin from Haiti, with strong grassy, vegetal and mineral notes, and an aged rum from Barbados, with elegant flavors of smoke and wood that resemble a whiskey, is colossal. Not all of it is going to appeal to everyone. But there’s something here for just about anyone who’s interested in going a little bit below the tip of the rummy iceberg.
The holy grail for tiki-cocktail nerds is the original Mai Tai made by “Trader Vic” Bergeron. It was first mixed with 17-year-old Wray & Nephew Jamaican rum; when supplies of it and its 15-year-old sibling ran dry, Bergeron switched to a blend of aged rums from Jamaica and Martinique. It was this formula that Denizen founder Nick Pelis sought to replicate. The key was finding out that the Martinique rum wasn’t a cane-based rhum agricole, for which the island is famous today, but a molasses-based rhum grand arome. Pelis blends it with pot still rums from four different Jamaican distilleries, aged up to eight years—more time in the barrel can dim its distinct funkiness, and less time can make it a little too in-your-face. For fans of the funk, it’s an excellent sipper, but it really stands out in a mai tai.
A limited-edition throwback to how Bacardi looked and tasted back in 1909, when it was still made in Cuba and the Daiquiri was first making inroads in the States. Bottled at the original strength of 44.5 percent ABV, it uses aged distillates from the brand’s oldest operating distillery in Mexico (most of their rum is currently made in Puerto Rico). The result is recognizably Bacardi, but thanks to the higher proof, the vanilla, cantaloupe and lemon peel notes are amplified, while the harshness that can turn people off the flagship Ron Superior is toned down. It’s a reminder of why Bacardi became so popular in the first place. It’s superb in a Daiquiri—and, of course, the Bacardi Cocktail (essentially a daiquiri with a couple dashes of grenadine added), which was so popular in the 1930s that Bacardi went to court to ensure drinks using the name could only be made with its product.
Alexandre Gabriel is lionized by rum lovers for his popular Plantation line, which bottles rums sourced from all over the world and finished in France for an extra year in Maison Ferrand cognac casks (also owned by Gabriel). But he’s also harshly criticized by many in the industry, not just for adding sugar to many Plantation bottlings post-distillation, but for seeking to do so with rums from countries that traditionally don’t, including Barbados and Jamaica. Xaymaca is a youngish, no-sugar-added blend of pot still rums from Jamaica’s Long Pond and Clarendon distilleries, both of which have been partially acquired by Ferrand. “Pot still” plus “Jamaica” usually equals a rum-heavy on earthy, vegetal funk, or “hogo,” as it’s known locally. Xaymaca is rather light on the hogo, but thanks to the cognac-cask influence, it’s rich and full-bodied even at a fairly mild 43 percent ABV. Tropical fruit (especially pineapple) predominates, along with oak and hints of ginger and leather. It’s flavorful enough to mix in any cocktail but gentle enough to sip all evening.
At the dawn of the millennium, the only Haitian rum most non-natives knew was the aged Barbancourt brand. But in the last decade or so, the curtain has been pulled back to reveal hundreds of tiny distilleries on the island crafting a sugarcane spirit pretty close to the way it was made 200 years ago. Produced using hand-pressed local sugarcane juice, natural fermentation with wild yeast strains and distillation in small, old-school pot stills, it’s an authentic piece of Haitian culture. And it’s delicious. A few years ago, La Maison & Velier started importing the clairin of three noteworthy Haitian distillers. They’re wildly different from each other, but Sajous (clairins are named after their distillers; Michel Sajous makes this one) is a great place to start. Grassy with a heavy minerality and notes of eucalyptus, beeswax and ripe olives, Sajous is reminiscent of rhum agricole, but distinct from what’s produced on Martinique and Guadeloupe. There are some terrific aged clairins available, but the un-aged expressions are the way to try clairin in all its glory.
Kentucky-based Barrell is known for its award-winning sourced bourbons (they blend what they bottle, but they don’t distill it), but they also hunt down some pretty amazing rums—all of which are bottled, like their whiskeys, at cask strength. A Tale of Two Islands brings together two far-flung locales and their distinctive flavors to make a whole that’s greater than the sum of the parts. An eight-year-old Jamaican pot still rum was aged on the island before being brought to Kentucky, where it was finished for an undisclosed length of time in casks that formerly held Islay whisky. Bottled at a whopping cask strength of 66.4 percent ABV, it’s surprisingly mellow considering how powerful both the rum and the whisky can get. Earthiness, baking spices and tropical fruit linger long after sipping, while subtle but distinctive peat and smoke notes from the whisky casks make their presence felt. This is up there with chocolate and peanut butter as one of the great taste combinations of our time.
Aged rhum agricole can be refined, even subdued. But un-aged, cane-based rum tends be wild and unbridled. Neisson is one of the only family-owned distilleries on Martinique, and Neisson Organic is the first organic rum made on the island. Bottled at a bold 52.5 percent ABV, it fairly explodes with grassy and vegetal aromas before it’s even poured. On the palate, soft vanilla quickly gives way to notes of grass, licorice and hints of citrus. It makes a weird but wonderful Daiquiri, and it makes its presence known in any rum cocktail in the canon. Not necessarily an everyday rum, but there are few better for the occasional walk on the wild side.
Based in Nicaragua, Flor de Caña has long been one of the most acclaimed Latin American rums, and it’s one of the most eco-conscious as well, using 100 percent renewable energy to power the distillery. Like so many rums from the region, they can play fast and loose with the facts—the numbers on the bottles, for instance, aren’t actually age statements, though they make very little effort to try to alert consumers otherwise. But this rum, limited to 411 bottles worldwide, is certifiably 30 years old—the oldest Flor de Caña ever released—having come from a single barrel laid down in 1988. Three decades of tropical aging gives it an oaky bite, but it’s not overly tannic, and rich, sumptuous notes of dark chocolate, coffee and caramel give it a beautiful balance. Whiskey snobs would be hard-pressed not to fall in love with this one. The package looks as good as rum tastes, with a stopper made from actual volcanic rock from nearby San Cristóbal.
Jamaica’s Worthy Park Estate has been producing sugarcane for three centuries, and rum has been made there since at least 1741, making it the oldest Jamaican distillery still in existence. The distillery was shut down in the 1960s due to a glut of Jamaican rum on the market, but it was revived in 2004 at the site of the former sugar factory with all new equipment. After years of selling its product to independent bottlers, and building an outsized reputation in the process, this is the first cask-strength vintage rum to be bottled under the Worthy Park Single Estate name. Distilled from estate-produced molasses, aged for 12 years in Jamaica and bottled at 56 percent ABV, it’s a rum that does the name justice. Complex yet harmonious, its notes of overripe banana, oak, fresh fruit and dark chocolate (to name a few) form a more perfect union of flavor. If you can’t track down one of the 8,000 bottles released, Habitation Velier’s bottlings of Worthy Park are also pretty spectacular, and there are more WP Single Estate Reserve rums coming this year.
Lucia Distillers, which has been the only distillery on the island since 1972, has seen its profile and its reputation increase quite a bit in the last decade. That’s due in part to this complex and refined rum, first released as a limited edition in 2011 to commemorate the 80th anniversary of the distillery. Since then it’s been reworked to become a perennial part of the range. The 1931 has a lot of moving parts—a blend of molasses and sugarcane rums, distilled in a variety of pot and column stills, and aged between 6-11 years in ex-bourbon and (in a very small amount) ex-port casks. It’s a testament to the blenders that it works so seamlessly. Butterscotch, ripe peach and melon predominate on the nose. The palate is drier, herbaceous with an oaky spice, along with hints of dark chocolate and menthol. The finish is long and dry and makes a follow-up sip almost inevitable. A unique one, even within the Chairman’s Reserve portfolio.
Overproof white (un-aged) rum is a staple of tiki bars, and for Jamaicans it’s a mainstay as well; Wray & Nephew Overproof with Ting grapefruit soda is the best-known combination. Rum Fire, made at Jamaica’s venerable Hampden Estate distillery, elevates and intensifies all the great things about overproof rum. A long fermentation time and heaping helpings of muck and dunder (think of them as the rum equivalent of stillage and the sour-mash method in bourbon making) creates a fruity, wildly funky and flavorful rum. And, at 126 proof, it’s not for the faint of heart nor the weak of liver. Tiki mixologists tend to use it sparingly, so as not to overwhelm the other ingredients in their cocktails. It’s worth sipping on its own, however, just to get a taste of the essence of Jamaican rum.
Demerara rum refers not to the sugar of the same name but to the river in Guyana where the sugarcane is sourced. For decades, until the recent ascendance of El Dorado, the best-known Demerara rum was Lemon Hart’s titanic 151 proof (75.5 percent ABV) expression. But though there are advantages to over-overproof rum for importers (it’s easier to ship more concentrated rum, and then dilute it for bottling upon arrival) and bartenders (who like to use it in flaming cocktails, or as a potent float), its audience is decidedly limited. By the end of the 20th century, Bacardi’s inferior (and now discontinued) 151 expression was the go-to for the micro-category, while Lemon Hart flickered in and out of availability in the States. Enter Ed Hamilton, founder of the Ministry of Rum and one of the seminal figures in bringing high-quality, formerly obscure rums to a wider audience. His Demerara Overproof isn’t just a great 151-proofer, it’s a great rum, period. Surprisingly drinkable neat, its distinctly Demerara meatiness is overlaid with sweet notes of brown sugar, accentuated with a bit of smoke. It’s a beautiful addition to cocktails when used judiciously. And while Hamilton also sells a 43 percent ABV version of the same rum, you can create that yourself simply by adding some water to this one.
Despite its history cultivating sugar, Hawaii has never been much of a rum producer. Kō Hana is changing the situation in a big way. The brand doesn’t just use native Hawaiian sugarcane for their agricole-style rums: They use fifty different varieties of the stuff. And what’s even better, they do single-varietal bottlings, so you can drink your way through a primer on Hawaiian cane juice. Koho is barrel-aged for two years in American oak and bottled at 45 percent ABV. It’s dry and lightly grassy, as befits an agricole-style rum, but it’s complemented by sumptuous notes of vanilla, caramel and banana, reminiscent of a molasses-based rum. Plus the square 375 ml bottle is as gorgeous as the liquid.
Based in New York, Holmes Cay’s mission is to seek out the best rums in the world and bottle them, cask by cask, completely unadulterated. It’s a noble effort, and it started paying dividends immediately with their first release in 2019, sourced from the Foursquare distillery in Barbados. For a follow-up, they went to the South Pacific distillery in Fiji—the only active distillery on the island. Fiji has long been below the radar of most rum aficionados, in part because most of the best ones are one-offs from independent bottlers like Holmes Cay. But Fijian rum is rapidly gaining attention, and this bottling is proof of just how good it is. Aged in American oak for 12 years in Fiji and four years in the UK, it’s bottled at a hefty cask strength of 58 percent ABV. A gently creamy vanilla nose gives way on the palate to bright fruit, oak and cinnamon spice, with just a hint of the smoke and burnt rubber that characterizes Fijian rum. The long, dry, lingering finish begs a repeat sip, and a glass of this rum begs a longer look into what the island has to offer.
In the liquor cabinet, this bottle stands out for its unusual shape, which resembles nothing so much as an oversized cologne bottle. In the glass, the hors d’age (“beyond age”) expression from Martinique’s premier distillery stands out as one of the finest examples of aged rhum agricole (distilled from pressed sugarcane juice rather than molasses). Cuvée Homère, named after the brand’s founder who bought the land on which the distillery stands in 1887, is a specially selected blend of rhums aged up to 15 years in French Limousin oak and ex-bourbon barrels. It mingles surprisingly light, almost airy notes of vanilla and dark fruit with the grassiness that’s a hallmark of rhum agricole, with a finish redolent of aged tobacco and leather. Elegant, surprising and distinctive, it’s a rum (or rhum) to sip and savor.
Trying to figure out the story behind Smith & Cross can lead down a lot of rabbit holes. The name purportedly dates back to the 18th century, but this rum is a creation of the 2000s. For years it was said to have been a product of the famed Hampden Estate distillery, but in fact it’s a blend from several different distilleries. Which ones? We don’t quite know. It claims to be “navy strength” at 57 percent ABV, but research has shown that genuine navy strength rum is actually 54.5 percent. But what is indisputable is that Smith & Cross has established itself as the entry point to old-school Jamaican pot still rum, which is to the rum world what Islay is to Scotch whisky—intensely flavorful, funky and weird (it’s been likened to “green peppers and gasoline”). It’s not for everyone, but for those who love it, the first sip almost a life-changing experience. There are more sought-after Jamaican pot still expressions, but Smith & Cross remains both a great place to start and a most enjoyable rum for those already in the know.
New England was, in colonial times, the global epicenter of the rum trade, and plenty of distilleries survived there into the mid-20th century. In the new millennium, the region is once again a rum hotbed, and at the forefront is Massachusetts-based Privateer. Founded by a sixth-generation descendant of a Revolutionary War privateer and helmed by distiller extraordinaire Maggie Campbell, Privateer makes classic American molasses-based rums. The brand’s growing fanbase clamors for its limited-edition Distiller’s Drawer releases, now numbering over 100. Bottled-in-bond has made a big comeback among American whiskeys in recent years, but Campbell is one of the few distillers doing the same with rum. To earn the B-in-B designation, a spirit must be distilled entirely at one distillery during a single six-month distilling season; it must be aged at least four years in a federally bonded warehouse; and it must be bottled at exactly 50 percent ABV. When the designation was adopted in 1897, it was to prevent charlatans from making false-age statements and adulterating their booze. Privateer does it today both for tradition’s sake and because bottling at four years old and 100 proof happens to result in a terrific rum. Oak and hints of tobacco are balanced by sweeter notes of vanilla, caramel, tropical fruit and a bit of citrus. Distiller’s Drawer releases are only made available a couple hundred bottles of a time, but Campbell produces Bottled-in-Bond on a fairly regular basis, so it’s not impossible to find.
Appleton is Jamaica’s best-known distillery, having been in business continuously since 1749. This rum was laid down in 1962, the year Jamaica became independent from Great Britain, by then-master blender Owen Tulloch. His successor, Joy Spence (the rum industry’s first female master blender), bottled it in 2012 to celebrate the 50th anniversary of independence. Left untouched in Jamaica’s tropical climate, evaporation would have left the barrels virtually empty after half a century. What Appleton did (and what other distilleries do) to mitigate evaporation was “top off”—consolidating barrels from the same batch, which slows down the angels’ share but keeps the flavor profile intact. The result is an elder statesman of a rum, with an elegant oakiness complemented by notes of orange peel, clove, vanilla and cinnamon. Of course, given its rarity and significance, a lot of rum fans may choose to hold on to it as an heirloom of sorts. But it’s noteworthy as both a sipping rum and a piece of history.
Richard Seale’s influence on the rum industry can’t be overstated. He was an early and vocal “guardian” of rum, as he puts it, exposing the fact that age statements on bottles can often be wishful thinking, and that many of the most popular rums were frequently marred by the addition of sugar, glycerin, vanillin and countless other artificial colors and flavors. He also happened to make rum—he owns the Foursquare distillery in Barbados—that was untainted by additives, aged entirely in the tropics and often bottled at cask strength. Seale wants rum to be treated with the same respect as whiskey, and in the last few years it seems like he’s finally succeeded. With his Exceptional Cask Series, Seale embraced double cask maturation, in this case aging it for three years in ex-bourbon casks followed by seven years in very old Madeira casks. Bottled at 56 percent ABV, it’s quite sweet on first blush thanks to the Madeira cask, with raisin notes reminiscent of a sherry, but it’s beautifully balanced by the spice of the bourbon and the dryness of the oak. Foursquare has made enough great rums to have a top 21 list of its own, but this one gets the nod in part for historical significance—limited to 2,000 bottles worldwide, Criterion helped kick off a Foursquare mania in the States that has led some to call it “the Pappy Van Winkle of rum.”.
It’s not just a great rum, it’s a piece of history—and it can’t be replicated. From the 18th century until 1970, British Royal Navy sailors were given a daily ration, or “tot,” of rum blended and aged specifically for the purpose. The blend was generally sourced from various British rum-making colonies, most notably the Port Mourant distillery in Guyana, though the blend changed frequently based on what was available. July 31, 1970, also known as Black Tot Day, marked the end of the daily rum ration. But plenty of ceramic flagons containing the historic liquid survived. Some are used to this day at British royal functions. Some others found their way into the hands of Sukhinder Singh, founder of the Whisky Exchange, who began bottling and selling authentic Royal Navy rum in 2010. The blend, bottled at 54.5 percent ABV (true “navy strength”), consists of roughly 60 percent Demerara rum; 30 percent Trinidadian rum; and 10 percent from various other sources, according to rum historian Matt Pietrek. It’s not subtle or particularly refined, but it is delicious, with powerful dark chocolate, molasses, caramel and hints of tobacco along with the meatiness that’s the hallmark of Guyanese rum. It’s almost worth joining the navy to get some of this every day.
Caroni is rum’s equivalent of Port Ellen on Islay or Stitzel-Weller in Kentucky—a distillery whose legend grew exponentially after it was mothballed. One of the most sought-after rums by collectors and connoisseurs, Trinidad’s Caroni distillery closed in 2002, having made rum for almost 80 years. It gained traction outside Trinidad when Luca Gargano, of Italian spirits distributor Velier (now La Maison & Velier), visited the site in 2004. He wound up buying up all the remaining rum stocks, some of which had been aging for 30 years. Velier’s aren’t the only independently bottled Caronis out there, but they’re the most desirable and among the most remarkable. The 2000, aged entirely in Trinidad (where the “angel’s share” was up to 80 percent) and bottled at 55 percent ABV, was the first Velier Caroni released in the US. Dry, almost savory notes of oak and leather mingle with funky overripe banana, dried fruit and tingly cinnamon. It’s a rum like no other and it’s spectacular. Sadly, the distillery has been dismantled, so there’s no chance of a resurrection, but there’s still a lot of Caroni to be found—at ever-rising prices—on the secondary market, including this one.
The oldest continuously operating rum distillery in the world, Barbados’s Mount Gay celebrated its 300th anniversary as a going concern in 2003. Back in the 20th century, the brand was known for its light, mixable Eclipse expression. But in the new millennium, on the watch of master blender Allen Smith, they started bottling older rums meant for sipping. The oldest and rarest of the bunch is 1703 Old Cask Selection (now known as 1703 Master Select), a blend of rums aged from 10 to 30 years and bottled at 43 percent ABV. It’s an annual limited edition so the flavor changes a wee bit from year to year, but its dry elegance, with oak char balanced out by brown sugar, baking spices and smoky grilled fruit, remains constant. This is a classic, a rum that feels like it’s been around forever. There may be sexier, more attention-grabbing rums out there, but this is sheer perfection in a glass—so beautifully crafted and such a pleasure to drink that it gets our nod as rum of the century (so far).
Rum is a staple when it comes to putting together your at-home bar. It’s great for mixing drinks like piña coladas, mojitos, dark ‘n’ stormies, and so many more. Like most liquors, there are some varieties that are best for making into drinks and others that are better for enjoying on the rocks, and it all comes down to the aging and distilling process. Before we get into all the best bottles you can buy, let’s break down the different kinds of rum and what they’re best used for, whether that be sipping or as a base for rum cocktails.
White or Clear RumWhite or clear rums are aged one or more years and then filtered to get rid of any color they may acquire during the aging process. Thus, they appear clear in the bottle. These rums have a mild, light body which makes them good for mixing into drinks where you don’t want the liquor flavor to be too overpowering, such as a mojito.
Gold RumWhile rum is aged, usually in oak barrels, it takes on different colors. Gold or pale rums have a darker hue than clear rums and have hints of more vanilla, almond, and citrus notes because of the aging process. This rum is best used in cocktails that want a more noticeable rum taste or in baking recipes like rum cake.
Spiced RumSpiced rums are aged for around the same time as dark rum, but spices are added to the barrels to give them a unique taste. These rums are most often flavored with different seeds, dried fruits, edible flora, ginger, and cinnamon, among other spices.
This is the world’s first African and Caribbean rum, making it truly unique and truly delicious. Plus, it contains no spices, no additives, and no added sugar.
This award-winning rum is truly special. It’s made with a blend of light, medium, and heavy rums that have been aging for a minimum of 7 years. In the end, you’ll have a rum with a rich medium body.
Want to look like the most fashionable person at the party? Even if it’s on Zoom, this rum from super-cool boutique Harlem Haberdashery is sure to make a statement. This rum is described as extremely rich and complex in flavor, making it perfect for drinking on its own. You’ll want to savor every sip.