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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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A superb single cask rum from Bellevue, Guadeloupe. Bottled by Duncan Taylor with an outturn of 263.  More info
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Ron Guajiro Oro - 1970s
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A fine old edition of Captain Morgan's scrummy dark rum "Black Label". This was bottled in the 1970s, and is a product of Jamaica, Guyana and Barbados. Giving a product the name "Black Label"...  More info
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Well aged rum is a thing of beauty, so it only deserves a beautiful bottle, right? Mocambo honour this fact by having Victor Fernández design each bottle of their 20 year old single cask rum using...  More info
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Yowser. Vintage rum that's as punchy as Russell Crowe after a slab of XXXX.  More info
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Mezan Rum
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Mezan is a great value for money white rum from St Lucia. Intended as a mixer.  More info
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A superb 1999 vintage from the extraordinary Plantation range, this Demerara rum was distilled in pot stills before a maturation in bourbon barrels. It was then shipped to France for a finish in...  More info
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This Jamaican rum was distilled from molasses in pot stills before maturation in bourbon barrels. It was then taken to France for a finish in Cognac casks from Cognac Ferrand.  More info
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Dating from between 1949 and 1959, this is an extraordinarily old bottling of Italian rum from Canelli.

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This was distilled in 1998 at the Westerhall distillery in Grenada. It was set up on an estate that has been family-owned since the 18th century. The rum is light, and considerably less smoky and...  More info
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A delicious rum from Mauritius, flavoured with vanilla and various spices including nutmeg. It is named after the Pink Pigeon, which is a bird native to the island. This is the 1.5 litre bottle.  More info
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Coruba is a delicious golden rum from Jamaica, distilled by the Rum Company Ltd in Kingston. It is aged in oak for 18 years before being bottled by hand.  More info
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Monymusk. Sounds less appealing than it actually is. This is a single cask Jamaican rum bottling from Duncan Taylor.  More info
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A 15 year old Demerara rum from Guyana, bottled by one of Scotland's oldest independent bottler, WM Cadenhead.  More info
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Originating from Trinidad's Caroni distillery, this rum has been specifically selected by Berry's to be an 'after dinner' Rum. Superb depth of flavour - very comforting.  More info
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A superb little rum from the Plantation range, this was distilled in 1999 before a maturation in France in casks which previously held Banyuls dessert wine! Staggering...  More info
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Stroh Inländer Austrian Rum from the 1970s! "Auch für rumtopf", or even better in an après-ski jagertee...

"James, I need you!"

"So does England."...  More info
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The Enmore distillery in Guyana was one of just three that remained from a glut of rum production during the 17th century. Its rum is full of character, and it was a great shame when it closed in...  More info
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This is a delicious dark rum from Panama, aged for 11 years and shipped to the UK for bottling by top wine merchant Berry Brothers and Rudd. It's a very fruity, spicy spirit.  More info
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Bundaberg Rum - 1970s
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An antique bottle of Australian rum? It can only be Bundaberg! This bottle o' Bundy was produced in the 1970s, and the little polar bear on the label looks a little less noble and a little more...  More info
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