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Rum

Rum is such an evocative spirit. It transforms, transcends and instantly transports the drinker to the sun-washed shores of the West Indies; white sands, palm trees and blue seas. It always has a sense of joviality, in part thanks to its Caribbean origins, and also because of the unabashed decadence surrounding a libation made from sugar.

The kind of sugar used is one of the key differentiating factors in rum production. In the Spanish and British Antilles, for example, rum is traditionally distilled from molasses - a by-product of sugar production. In the French Caribbean islands, however, sugarcane juice (sometimes called sugarcane honey) is used instead of molasses. Countries like Martinique and Guadeloupe are famed for producing spirit distilled from sugarcane juice, known as rhum agricole - French for 'agricultural rum'. The spirit is often made in a way that more closely resembles the distillation of some of the famous French brandies, such as Cognac or Armagnac. Younger varieties often exude a tangy, herbal flavour, whilst the aged varieties (often matured in Cognac casks) will offer up subtlety and complexity, just like any fine aged spirit.

The Caribbean has been cultivated for sugar for centuries, and the various occupiers, be they Spanish, French or English, have their own terms for the spirit; Ron, Rhum and, of course, Rum, respectively.

As far as British involvement with the spirit, there has always been a strong connection with the Royal Navy. Indeed, at one time the Navy afforded their sailors a half pint of rum as part of their daily ration. The rum was traded and export grew in large part because of the export possibilities that sea travel brought about.

Many competing arguments exist as to the origins of the term "rum”. The most convincing is that it is a shortened version of "rumbullion” – a word meaning great uproar and noise, and a good reminder of the often violent, dramatic history of rum. Other terms have existed, including "kill devil” which was used to describe spirit distilled from molasses.

Due to the huge geographical territory in which rum is produced, there are many variants in production, the type of still being one of the most obvious. Usually, pot stills are used to distil thick, rich, aged rums (El Dorado 15 and El Pusser’s are good examples). Continuous column stills, on the other hand, are used to produce white spirits best associated with cocktails.

Maturation is an interesting aspect too. White rums are either unaged or aged only very briefly. Classics such as Bacardi Superior are crisp and tangy and work brilliantly well in cocktails. Gold rums tend to be a mix of spirit old and new, and also work nicely in cocktails, with an increase in complexity and flavour. For the connoisseurs of sipping spirit, however, dark rums are the preference. These can be tremendously refined and delicious, thanks in no small part to the tropical nature of the climate. The hot weather allows Caribbean rums to mature particularly rapidly - at as much as thrice the rate of Scotch Whisky . In this respect a 15 year old rum is the equivalent of a 45 year old whisky!

Other geographical factors come into play too, and some of the top rum-producing countries have attained their own unique style.

Jamaica is perhaps one of the most prolific rum nations today, with its own unique style. Prior to distillation, the molasses are typically allowed to ferment for a great length of time. This is then followed by distillation in pot stills. The result is intensity and body, often with notes of tropical fruit and banana. Appleton Estate and Wray and Nephew are superlative examples.

Barbados is another prime rum territory. One of the original islands to begin rum distillation, Barbadian rums are often superbly balanced, with deliciously aromatic tendencies. There are three main distilleries on the island (West Indies Rum Distillery, Mount Gay and Foursquare), and each makes use of pot stills. These are easy-drinking rums, with some of the longer-aged variants (Doorly’s XO, for example) working brilliantly as sipping spirits.

Guyana is one of our favourite rum nations, thanks in no small part to the heavy, Demerara rums bottled in the El Dorado range. These are full-bodied spirits, traditionally the main constituent in British Navy rum. Made in a mix of pot stills and column stills, there is quite a variety of flavour to be found. Where once there were more than 200 distilleries, today there is only one. We suggest you seek out El Dorado 15 for an example of just how good Guyana rum can be!

Latin America is home to the lighter, fresher cocktail rums. The popularity of such spirit (with the advent of the recent cocktail revolution) has transformed the place into the most prolific region of all. It all started, however, with Bacardi, originally produced in Cuba before the country's factories were nationalised. Today, Bacardi is made in Puerto Rico, and the classic Carta Blanca remains a mainstay for many cocktails including the Daiquiri. Countries such as the Dominican Republic, Nicaragua, Guatemala, Venezuela and Trinidad play hosts to some of the world's top distilleries. Brands such as Ron Zacapa, Brugal and Pampero - among many others - are well worth a look.

Whilst not always thought of as a true rum, this introduction would not be complete without a mention of Cachaça. The famous spirit, made almost exclusively in Brazil, is traditionally enjoyed as part of a Caipirinha cocktail, and its production closely resembles Rhum Agricole. It is distilled from fermented sugar cane juice, and is bottled at between 38% and 54%ABV. One interesting aspect is the legally permissible addition of up to six grams of sugar per litre, giving the spirit additional sweetness. Varieties are sold both aged and unaged, with the former being a more premium style thanks to the extra complexity imbued by the use of wooden barrels. To sample some fine Cachaça, look for the superb distilleries Germana and Abelha. We recommend you enjoy the aged varieties neat, whilst the tangier white Cachaça is best drunk in the aforementioned Caipirinha - a cocktail made simply with two shots of Cachaça, half a lime and a couple of teaspoons of sugar. Delicious!

Recently, rum has surged in popularity. Its regard as a fine cocktail mixer is good and widespread and a number of the world’s most popular drinks are rum-based - the Daiquiri and the Mojito being two prime examples. It is only recently, though, that our beloved rum has really been enjoyed en masse as a standalone beverage of true merit, and this new direction is excellent, for rum is as much a connoisseur’s libation as any other dark spirit. Like all dark spirits, a stemmed tulip glass is best for optimum palate entry and for focusing the aroma.

Rum

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Foursquare Spiced Rum
(70cl, 37.50%)
One of the best spiced rums on the market, Foursquare is a delicious Bajan rum which makes an incredible spicy mojito!  More info
User Rating:  Rating (5.0/5)
$38.75
English Harbour is a rum from Antigua. This 5 year old was a Double Gold winner at the 2005 San Francisco Competition.  More info
User Rating:  Rating (5.0/5)
$50.01
Watson's Demerara Rum
(70cl, 40%)
A blend of Demerara rums from Guyana. The rums are matured in Guyana before blending.  More info
User Rating:  Rating (5.0/5)
$31.42
Sunset Very Strong Rum
(75cl, 84.50%)
An extremely high strength rum from Saint Vincent. This is distilled from molasses in a column still.  More info
User Rating:  Rating (5.0/5)
$81.07
Appleton Estate 12 is a blend of rums aged for between 12 and 18 years. Dave Broom describes this as "the finest aged rum from Jamaica"!  More info
User Rating:  Rating (4.5/5)
$53.68
Mount Gay Eclipse Silver is distilled from fermented molasses. A perfect cocktail mixer, it boasts fresh and fragrant sugar cane and tropical fruits as well as peppermint.  More info
$69.82
Rhum St Barth Chic
(70cl, 40%)
This is a rich spicy rhum agricole from the West Indies. Enjoy neat or in an exciting cocktail concoction.  More info
$111.25
The oldest rum in the Santa Teresa catalogue, Bicentenario A.J. Vollmer is made with very old Venezuelan rums. It is named in honour of Alberto J Vollmer, who founded the brand.  More info
User Rating:  Rating (5.0/5)
$207.83
SangSom
(70cl, 40%)
SangSom is a Thai rum that gained great popularity in the 1980's, thankfully it is once again beginning to get a lot more attention internationally. SangSom is made from sugar cane molasses and is...  More info
User Rating:  Rating (4.0/5)
$28.08
An astounding dark rum from English Harbour. Distilled in Antigua from molasses in 1981 and aged for 25 years before bottling in 2006. Very good indeed!  More info
User Rating:  Rating (5.0/5)
$252.44
This is a tasty copper pot-still dark rum from Grenada's Westerhall Estate. The rum is aged in oak barrels for a minimum of 10 years before bottling. Each bottle is hand-numbered with the batch...  More info
User Rating:  Rating (3.5/5)
$58.13
Pyrat XO Rum
(70cl, 40%)
The bottle based on the design of those kept by ship's captains and pirate during the 19th Century. The rums in this blend are aged as much as fifteen years in American oak and French Limousin...  More info
User Rating:  Rating (4.5/5)
$58.83
Wood's is made from the finest sugar cane and distilled in Guyana, South America. Bottled at 57% abv, it is one of the highest percentage volume dark rums out there right now, at least at this...  More info
User Rating:  Rating (4.0/5)
$41.58
O.V.D. Demerara Rum
(70cl, 40%)
A dark Demerara rum from Guyana. This was aged in oak casks and has a sweet, creamy flavour...  More info
User Rating:  Rating (4.0/5)
$30.82
Ron Abuelo Centuria
(70cl, 40%)
A rare rum blend made in Panama, Ron Abuelo Centuria is aged in Jack Daniel's whiskey barrels in the solera method. Some of the rums are as old as 30 years, and the flavour is astonishingly rich and...  More info
$196.20
Panamanian rum from Rum Nation. Not Zombie Nation. That's something different.  More info
$155.87
Aged for 18 months in oak barrels, this Mauritian gold rum from the Rhumerie de Chamarel is made from pure cane juice, using sugar cane grown in the fields surrounding the distillery. The quality of...  More info
User Rating:  Rating (4.5/5)
$62.63
The best-selling high proof rum in the world. 90% of rum sales in Jamaica are of Wray and Nephew. Overproof is a very potent spirit indeed!  More info
User Rating:  Rating (3.5/5)
$42.51
Doorly's XO Rum
(70cl, 40%)
A six year old blend of rums from Barbados, Doorly's XO is finished in an Oloroso sherry cask, which adds a lovely character.  More info
User Rating:  Rating (4.5/5)
$41.99
Stroh Inländer 80
(50cl, 80%)
Stroh 80 is an intense, fiery spiced rum from Austria, made with all kinds of spice extracts and essences. It is worth trying in warming hot chocolates, or in spicy cocktails such as the Jagertee.  More info
$62.74
Dictador 20 Year Old
(70cl, 40%)
Aged in a Solera system for between 14 and 24 years, this delicious Colombian rum was made by the Dictador company. It is brought down to bottling strength with demineralised water slowly - drop by...  More info
User Rating:  Rating (5.0/5)
$82.71
This St Lucian rum is matured in ex-bourbon casks, and is famed for its smoothness. The rum is named after
Georges Brydges Rodney, a British naval officer, famous for his tactical acumen, who fought...  More info
$66.15
Jack Iron is a light-coloured, overproof rum from the Westerhall Estate in St David's, Grenada. It is made to a secret recipe and is intended as a mixing rum.  More info
User Rating:  Rating (4.0/5)
$70.25
A stunning 10 year old dark rum created at the North of Barbados at St Nicholas Abbey, owned by Larry Warren. This is made by blending pot and column still rums which were acquired by Larry when he...  More info
$125.52
A 7 year old Cuban rum, awarded gold medals at the Chicago World Spirits Championship in both 1995 and 1997. This was "añejo" the first Havana Club expression intended for sipping. Also makes a...  More info
User Rating:  Rating (4.5/5)
$39.25
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