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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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Balcones Whisky Distillery
Professor Cornelius Ampleforth
FEW Spirits
Mature Your Own Kit
Blend Your Own Whisky
That Boutique-y Whisky Company
A superb-looking decanter bottle of XO rum from Barbados, aged in bourbon barrels before being shipped to France for a secondary maturation in Cognac Casks from the Ferrand house... The result was...  More info
User Rating:  Rating (4.5/5)
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A smart looking Venezuelan rum, Diplomático Reserva Exclusiva is matured in whiskey barrels. This was awarded a Gold Medal at the International Sugar Cane Spirits Tasting Competition in Ybor City.  More info
User Rating:  Rating (3.5/5)
$59.98
Professor Cornelius Ampleforth took his famous Rumbullion! and bottled it at Navy Strength to create a much much bigger drink. This is a warming concoction that would no doubt give a sailor vim and...  More info
User Rating:  Rating (5.0/5)
$75.89
Rumbullion!
(70cl, 42.60%)
A sure-fire hit from Professor Cornelius Ampleforth, Rumbullion! is a cockle-warming spiced concoction, based on the kind of rich, full-bodied rums the seafaring fraternity would have enjoyed...  More info
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Distilled at St Croix in the US Virgin Islands, Cruzan is the only distillery on the island. This is made with rums aged for up to 12 years, which are blended and allowed to marry for a further year...  More info
User Rating:  Rating (4.5/5)
$45.18
This was distilled at the Hampden distillery in Jamaica in 2000. The distillery is based in the North West of the island, and is known for its high-ester rum, which is distilled in a heavy pot still...  More info
This was distilled at the Caroni distillery in Trinidad in 1991. There were once 50 distilleries on the island, though by 1950 there were just 8, and today there is only one: Angostura. The Caroni...  More info
User Rating:  Rating (4.0/5)
Distilled at the Don Hose distillery in Panama in 1995 and bottled by Mezan after it was aged in small oak barrels. The distillery was founded in 1908, and is now best known for producing Ron Abuelo...  More info
User Rating:  Rating (4.5/5)
This is a delicious column-distilled rum from Trinidad, distilled in 1999 and aged in bourbon casks before a finish in cognac casks from Cognac Ferrand!  More info
$61.60
A limited release of 36,000 bottles, this classic Navy rum from Pusser's is aged for 15 years, and bottled to commemorate Nelson's victory at Trafalgar. Made with rum from the British Virgin Islands.  More info
$159.93
A wonderful Demerara Rum from Guyana, this was distilled in 1992 at the Port Morant rum distillery. Bottled by BBR.  More info
$83.56
With an average evaporation rate three times that of Speyside, it's incredibly rare to find rums of even 20 years old available for sale. This rum, at a barely believable 30 years of age, is one of...  More info
User Rating:  Rating (5.0/5)
$160.87
A single estate rum from Jamaica, this was distilled in 1990 at the Hampden Estate and it was bottled by BBR.  More info
$96.95
A 19 year old Demerara rum from Guyana, this was distilled at the Enmore Still in 1988 and bottled at 46% abv by Berry Bros. & Rudd.  More info
$92.73
A fine Nicaragua rum from Berry Brothers and Rudd, distilled in 1999.  More info
$68.52
A bitter, interesting Cachaca-y liqueur-y type of thing from Brazilian producer Salto. Excellent for a slightly lazy version of a Caipirinha (just add crushed ice and sugar).  More info
$23.36
A great fifteen year-old rum, Flor de Caña Centenario 21 is an awe-inspiring bottling, the Spirit Journal's F Paul Pacult rated this as one of the world's top ten spirits in 2003, quite an accolade!  More info
Pyrat Pistol
(37cl, 40%)
A beautiful, and very tall, bottle of Pyrat rum. This is a light, very drinkable style of rum produced in Anguilla. The shape of the bottle was inspired by the tall, thin bottles carried on old...  More info
A high strength Rhum Agricole from Père Labat in Marie-Galante (an island in Guadeloupe). This is made in very limited quantities, and is well worth trying.  More info
$60.66
An 8 year old rhum agricole from Guadeloupe. Rhum de Père Labat is made using finest sugar cane juice and it offers lots of toffee and fruit flavour.  More info
$120.22
Rhum agricole from Martinique, Rhum JM XO is made on the north of the island, in the foothills of Montagne Pelee, a volcano. The rum is distilled in column distilled and aged in oak for over 10 years.  More info
$98.39
Ron Calados White Rum
(70cl, 37.70%)
A white rum from the Caribbean, Ron Calados is a cheap and cheerful white rum which is intended for mixing with strongly flavoured drinks like finest cola…  More info
$22.55
Ron Barceló Imperial
(70cl, 38%)
An excellent Dominican rum, Barceló Imperial was awarded a Gold Medal and also the coveted "Best In Category" title at the 2008 International Cane Spirits Festival. This is aged for between 4 and 10...  More info
User Rating:  Rating (4.0/5)
Seven Tiki White Rum
(70cl, 40%)
A white rum from Fiji. Seven Tiki is oak aged for two years and offers good value for money. The word Tiki is a word found in a number of islands and cultures in the Pacific. The Tiki is a...  More info
$33.05
A very, very exciting special edition from El Dorado. This was distilled in 1980 and, by Jove, it's one of the most fantastic rums you'll ever try, aged for a whopping 25 years.  More info
User Rating:  Rating (3.0/5)
$543.71

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