What do farm-to-table and your favourite spirit have in common? More than you think. Just as your favourite vegetable tastes better plucked straight from the garden, a spirit crafted with estate-grown ingredients, only a stone’s throw from the distillation room, is more artisanal and flavourful.

The concept isn’t new – origin and provenance have applied to wine for centuries – but a renewed awareness and interest in vertically integrated products is growing the category. So much so that it has its own term: seed-to-spirit.

‘Seed-to-spirit is a natural extension of farm-to-table [as] it brings that same transparency and connection to origin into the world of spirits,’ says Rico Dynan, global brand ambassador for Absolut Vodka.

Absolut’s One Source philosophy was a founding principle of the distillery which is based in Åhus, Sweden, and it’s still implemented today, to showcase the traceability of its core ingredients. The wheat and water are both sourced from the same southern Swedish community where the vodka is distilled.

Seed-to-spirit basics

Also called grain-to-glass or barn-to-barrel, the vertically integrated blueprint is attractive to both consumers and producers. The shorter supply chain is more environmentally responsible, there’s an appeal of quality control and it’s financially beneficial to both parties.

Proof that beyond market trends, seed-to-spirit holds the potential to change the future of how we produce, consume and view spirits.

First and foremost, the ethos of seed-to-spirit ‘reminds people that distillation begins in the soil, not in a factory,’ says Kirsty Black, Master Distiller at Arbikie Distillery in Montrose, Scotland.

Raw ingredients and regional identity

For vodka, this means shifting away from pigeon-holeing the spirit into the ‘neutral’ category – repositioning it from a blank canvas to a spirit with flavour, texture and even terroir. ‘That’s fundamentally changing how vodka is judged and enjoyed,’ says Black.

For gin, tequila and whisky, seed-to-spirit may seem more inherent, but the increased attention to sourcing repositions new opportunities for drinkers to consider every step of production before buying a bottle.

In agave spirits, this is a focus on cultivation and regional identity. In whisky, it applies to grain provenance and long-term agricultural unions. For gin, a pure base spirit allows the botanicals to become the primary focus of storytelling.

‘Because gin is built around layered aromatic ingredients, the seed-to-spirit movement allows distillers to showcase biodiversity and terroir in a uniquely creative way,’ says Guy Brennan, cofounder and CEO of Procera, a gin expressing African terroir. ‘It creates space for regional identity.’

Quality control

Traceability doesn’t just make for a better story, it results in better taste. Whether farming their own land or sourcing from farms within a limited radius, when distilleries are able to oversee every step from seed selection to maturation ‘flavour is considered right from the start, not engineered at the end,’ explains Black.

That control is what attracted Chris Pateman to the Lancaster Spirits Company, a self-titled grain-to-glass distillery in northern England specialising in craft batch single malt English whisky. ‘There’s no automation; we are doing everything by hand on a proper small scale,’ he shares.

Pateman comprises one of two team members who run the entire production process. Part of their quality assurance includes a weekly tracker of grain, water and wash used for resource management. ‘We can quite literally batch check everything we make from start to finish,’ says Pateman.

An important clarification, however, is that quality control doesn’t equate to uniformity. Instead, after decades of distilleries prioritising consistency, seed-to-spirit recognises that variation is part of the story, embracing character, seasonality and authenticity.

Price tag

Vertically integrated spirits are cost effective for producers as they eliminate the middle man; labour and subsequent costs such as gas and transport fees, which are often projected on to the consumer. In England’s Lake District, Grasmere Distillery sources wheat for its single malt whisky directly from farmers. It then passes on those savings to the consumer.

‘In the UK, grain-to-glass is usually the cheaper product – it’s better and more unique for a lower price,’ says Paul Abbott, founder and head distiller.

It’s viable not only for consumers, but also the bar industry. Jared Boller, cocktail specialist at Kilgore Hospitality Group, explains a bartender’s perspective: ‘It’s in our best interest to create tighter sourcing relationships, accepting smaller batch sizes.’ The bar programme may need to be flexible with what’s available, but at least staff and imbiber aren’t overpaying for monotony.

Environmental bonus

Not only does seed-to-spirit production decrease transport emissions, but when distilleries are in charge of their own crops, they have a vested interest in their land’s longevity. In Kentucky, Maker’s Mark is transitioning its corn and wheat to Regenified certification for regenerative agriculture to encourage long-term soil health.

At its Star Hill Farm, Maker’s Mark focuses on treating the wheat types grown with regenerative farming practices ‘as a primary driver of complexity, not just an ingredient’, says Rob Samuels, managing director. The quality of flavour is a subsequent result of healthy soil.

In Scotland, Arbikie uses alternative home-grown crops, such as peas, in its Nàdar Gin. The crop requires little or no nitrogen, which can result in a climate-positive spirit. The distillery itself was born from the need to find a home for its potatoes that didn’t meet retail specifications; Tattie Bogle Potato Vodka was its first release, ensuring a continuous process and less waste on the farm.

Back to nature

The shift in consumer preferences towards the priority of integrity, not only in flavour, but also in sourcing and impact, makes room in the market for more unique spirits that are ‘less about imitation and more about identity’, says Brennan. Ultimately, that identity reflects a specific destination’s ecosystem, ethos and culture that consumers can taste.

The shift ‘feels less like embracing a trend and more like returning to something fundamental’, he adds. Just as society did with the farm-to-table movement, we’ve realised things actually taste better when they are grown, harvested and treated as an agricultural product, not an industrial one.

Seed‑to‑spirit applies that mentality to what we’re drinking. Ultimately, it resonates because it ‘reconnects distillation with nature’, concludes Black.

Six tasty seed-to-spirit bottles to try

Absolut Vodka

Smooth and full-bodied with a fruity finish, Absolut brings a velvet-like texture to an Espresso Martini. Alcohol 40%

Arbikie 1794 Highland Rye Single Grain Scotch Whisky

Spiced pear aromas evolve into a dried fruit and nut cake in the mouth. Lighter-bodied yet ripe with flavour, try this single estate Scotch in a Rob Roy. Alc 48%

Oxbow Estate Rhum Louisiane

Layers of lemongrass, ripe plantain and dried mango define this single-barrel agricole rum that’s exclusively distilled once a year from the Louisiana-based Oxbow Distillery’s estate-grown sugarcane. It’s a strong base for a classic Daiquiri. Alc 45%

Procera Blue Dot Gin

A clean juniper backbone with notes of lime zest and fresh herbs, finishing with a lingering note of pink peppercorn. Incredibly smooth and medium-bodied, it’s the ideal Martini gin. Alc 44%

Solento Organic Tequila Extra Añejo

This single-estate tequila is aged for 40 months in American oak barrels for a sip that’s toffee-forward with hints of roasted almonds and candied-orange peel. Enjoy neat with an expressed orange peel. Alc 40%

Star Hill Farm Whisky

A nose that mimics freshly baked banana bread opens to a spiced honeycomb palate with warm cinnamon and a subtle oak finish. Crafted from three different types of wheat, the rich yet silky texture lends itself to a unique Manhattan. Alc 58.2%

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The sun is shining and temperatures are rising so I’m guessing you’re in need of a cool drink… World Rum Day is celebrated on the second Saturday in July, which this year happens to coincide with World Mojito Day as well. So what better excuse to mix up this classic Cuban rum cocktail?

A bit of history…

It’s unclear who invented the Mojito, though Cuban folklore links it to the English explorer Sir Francis Drake. His crew drank a medicinal mix of mint, sugar, lime and aguardiente de caña (a sugar cane spirit) called El Draque in Elizabethan times. The same mix was used to treat cholera in mid-19th century Cuba.

Either way, a mint, lime and sugar cocktail – now made with rum – became a hit with Americans in Prohibition-era Havana, with the first recipe for a ‘Mojo Criollo’ appearing in a Cuban publication El Arte de Hacer un Cocktail y Algo Más in 1927.

The name Mojito first appeared in print in a 1932 cocktail book, Sloppy Joe’s Bar Cocktail Manual. The cocktail then found modern popularity in the 1980s thanks to Cuban immigrants in Miami.

Why is it a classic?

‘The Mojito’s roots run remarkably deep,’ says Tommy Cole, brand ambassador for Ron Santiagio de Cuba. ‘That lineage makes it one of the oldest surviving rum cocktails in the world and a genuine cornerstone of cocktail history,’ he adds.

‘In my view, the Mojito has endured for centuries because it is one of the purest expressions of Cuban cocktail culture. It is a drink built on simplicity, but simplicity is often the hardest thing to perfect,’ notes Cole.

‘With only five core ingredients – cane sugar, fresh lime juice, mint, soda water and Cuban rum – there is nowhere to hide. Every component must be in balance, and the quality of the rum becomes immediately apparent.’

Which rum to choose?

If you want to mix up a Mojito yourself at home, a light rum from Cuba is a classic choice. ‘What makes the Mojito timeless is that it captures the essence of Cuba itself,’ agrees Cole. ‘The sweetness of cane sugar, the brightness of lime, the cooling aroma of fresh mint and the lift of sparkling soda create a drink that is refreshing, social and unmistakably Caribbean.’

Distilled and blended in the Oriente region of Cuba, Ron Santiago de Cuba is a great choice. ‘The style is nuanced and aromatic, with enough complexity to bring character to a Mojito while remaining light enough to let the lime, mint and soda breathe. In a great Mojito, the rum should not dominate the drink – it should knit the ingredients together,’ says Cole.

Beyond Cuba, there are plenty of other Caribbean rums worth seeking out. Also consider agricole, a distinctive style of rum made from sugarcane (rather than molasses) that was invented in Martinique and is typical to the French-speaking islands of the Caribbean. Agricoles have a trademark grassy character that works nicely with the fresh mintiness of a Mojito.

Twists on a classic

But rum is now produced all over the world, so it’s easy to make a local Mojito. I’ve included recommendations from the UK and Australia in my selection below, but there are plenty of other quality light rums available.

You can also think outside the box and use an aged gold rum instead of a white rum to make a Golden Mojito. This changes the taste profile of the drink, moving away from fresh green flavours to something more sweet and rich, with notes of vanilla and caramel.

‘The best drinks are the ones that feel inevitable in hindsight – the Golden Mojito is one of those,’ says Alfredo Guerra, brand ambassador for Havana Club Global. ‘It is about how one simple switch unlocks a completely different drinking experience. With Havana Club Especial, you get a rounder, smoother serve, ideal for unwinding at golden hour in good company.’

Best rums for a Mojito: eight to try

Bacardí Carta Blanca

Bacardí is the original Daiquiri rum – but this big brand is a good value choice for a Mojito too. Although Bacardi was founded in Cuba in 1862, its rums are now made in Mexico and Puerto Rico. Carta Blanca has sweet tropical aromas with banana and coconut and a touch of peppery spice, leading to a light, creamy palate with notes of tropical fruit, spice and a vanilla toffee edge. Alcohol 37.5%

DropWorks Clear Drop

Founded in 2023 by rum expert Lewis Hayes, the DropWorks distillery in Nottingham is flying a flag for British rums. Made from imported molasses, Clear Drop is a blend of four rums distilled in England’s first double retort still and a column still. Clean and crisp, it’s a versatile choice for rum cocktails generally, but there’s a snappy note of green apple on the palate that I think perfectly complements the mint in a Mojito. Alc 40%

Havana Club Añejo Especial

This double-aged golden rum contains a blend of rums aged for up to five years. It rests in white oak casks before blending and is then matured for a second time in ex-whiskey casks. Spicy aromas with top notes of lime pickle, plus orange, toffee and vanilla. Rich, rounded, creamy palate; with brown sugar and caramel sweetness, plus creamy vanilla, layered with spicy dried orange peel and woody notes. Try it instead of Havana Club Original Añejo 3 Años to make a sweeter Golden Mojito. Alc 37.5%

Husk Pure Cane

This award-winning rhum agricole from Australia showcases Husk Distillery’s focus on provenance. The label tells you exactly which variety of sugarcane was used and the year of harvest, giving a very specific taste of the north coast of New South Wales. As you’d expect from a sugarcane juice agricole, it’s characteristically grassy, with banana notes, citrus hints, white pepper spice and a slightly earthy base note that complements the mint in your Mojito. Alc 40%

Planteray 3 Stars

The three stars are Barbados, Jamaica and Trinidad: top sites for rum production in the Caribbean. This tasty blend mixes unaged spirits from Barbados and Jamaica with two- to three-year-old spirit from Trinidad, then adds a dash of Jamaican 10-year-old for good measure. A favourite with bartenders, 3 Stars is crisp and fresh, with plenty of spice and a grassy, almost agave-like note on the palate, balanced by sweeter tones of honey and vanilla custard. A dependable choice for Mojitos. Alc 41.2%

Rhum JM White

This is an agricole, a distinctive style of rum made from sugarcane (rather than molasses) that’s typical to the French-speaking islands of the Caribbean – in this case Martinique, where the style was invented – hence it’s labelled rhum. Agricoles have a trademark grassy character that works nicely with the fresh mintiness of a Mojito. You’ll find it here alongside bright lime citrus, floral and tropical notes, plus white pepper spice. I love this in a Mojito. Alc 50%

Ron Santiago de Cuba Carta Blanca

This Cuban molasses-based rum is aged in white oak barrels for three years and then filtered. The fresh, grassy nose is laced with banana, fudge and tropical fruit. While the palate is smooth, fresh and creamy, with banana toffee, vanilla and spice balanced by fresh green grassy notes too. A well rounded cocktail rum – but I particularly enjoy it in a refreshing minty Mojito. Alc 38%

Veritas White Rum

Two of rum’s most respected names have joined forces to make this versatile light mixing rum. A blend of pot-still spirit from Hampden in Jamaica and column-still rum from Foursquare in Barbados, Veritas kicks off with notes of banana caramel, pineapple and vanilla. The smooth palate with fruity notes of pineapple and pineapple leaf, fresh banana, and pear – plus a touch of butterscotch – makes a well-balanced Mojito. Alc 47%

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A double from Mount Gay

The world’s oldest rum distillery, Mount Gay in Barbados, has released two new expressions in its highly collectible Single Estate Series: 25_03_Vt24CF and 25_04_Vt19dp.

With a focus on terroir and vintage, the rums have been crafted from harvests at the same sugar cane estate in St Lucy but in different years.

‘These two new additions to our Single Estate Series are a masterclass in contrast and complementarity,’ said Master Blender Trudiann Branker. ‘25_03 is the first unaged rum of the series, while 25_04 is matured for five years in American oak ex-bourbon barrels. Moreover, 25_03 is a 100% Coffey still distilled rum, while 25_04 is a 100% double pot distilled rum.’

The code names are easy to decipher: 25 represents the release year and 03 and 04 are the release numbers in the series. Vt24 and Vt19 refer to the vintage year, while CF stands for Coffey and dp for double pot.

Mount Gay Single Estate Series 25_03_Vt24CF (Alcohol 48%, £80/70cl The Whisky Exchange) is a clear rum with notes of Cox’s Pippin apple and ripe pear, vibrant yellow citrus, green herbaceousness and fresh cut grass, with liquorice and black pepper spice (1,920 bottles).

Mount Gay Single Estate Series 25_04_Vt19dp (Alc 55%, £290/70cl The Whisky Exchange) is a warm golden brown, with fresh ginger, grass, caramel, cherry, delicate smokiness and plenty of spicy oak that lingers on the long finish, backed by an earthy base note, fresh hay, green apple bite, a slight saltiness and toffee sweetness (2,754 bottles).

Spirited words: ‘A man hath no better thing under the sun, than to eat, and to drink, and to be merry’ – Ecclesiastes 8:15

What to drink now: Hot Chocolate

Bar Les Ambassadeurs, Hôtel de Crillon, Paris, France

Part of the new seasonal menu created by the Bar Les Ambassadeurs team, this decadent dessert cocktail is a perfect Christmas tipple. ‘The Hot Chocolate cocktail is a multi-layered indulgence,’ says Pierre Legentil, the bar’s assistant manager (pictured below). ‘Flor de Caña 12 Years Old provides depth and structure, rich chocolate adds body and a blend of carefully balanced spices brings aromatic complexity. The cream liqueur lends a luxurious mouthfeel, while a hint of chipotle introduces a subtle smoky finish.’ To create the spiced rum infusion, add four cinnamon sticks, six cloves and 10g of green cardamom to the bottle of rum. Infuse for two hours and strain before use. To create the infused chocolate liqueur, wrap 1g of chipotle spice powder in a cloth bag and leave it to infuse in the liqueur bottle for one hour.

Ingredients: 40ml spice-infused Flor de Caña 12 Years Old Rum, 30ml chipotle-infused Mozart Dark Chocolate Liqueur, 7.5ml Chambord liqueur, 20ml hot chocolate, 3 dashes saline solution

Glass: Coupette

Garnish: None

Method: Mix the hot chocolate with the chocolate liqueur. Pour them into a cocktail shaker, add the other ingredients and ice, then shake until your hands are cold. Strain into a coupette.

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A humble tot of rum might appear to be simply the highly agreeable result of the fermentation and distillation of sugarcane molasses or juice. But this spirit has a complex back story and over the centuries it has been at the centre of much explosive history, from financing the slave trade to inciting revolution.

Today rum is driving as much innovation across the globe as any other spirits category. It is being embraced from continent to continent, as many new distilleries and brands highlight the importance of terroir – with the knowledge of where the sugarcane is grown as important as where and how you distil.

Welcome to the new world of rum.

Caribbean rum: British style

This most traditional style emerged from two of the former British colonial islands of the West Indies: Jamaica and Barbados. The latter is seen as the birthplace of rum and is home to Mount Gay, the world’s oldest rum distillery, founded in 1703.

Bajan rums are generally balanced and elegant. They sit in a sweet spot between Spanish-style rums (see below) and the big, funky, spicy flavours of Jamaican rums.

A centuries-old tradition of distilling in big open vats helps to create that generous Jamaican style – the most famous example of which is Appleton Estate. However, the most popular local styles on the island are overproof rums, which can weigh in at up to 63% abv. They include the world’s biggest-selling overproof rum, J Wray & Nephew.

Caribbean rum: French style / rhum agricole

Rhum agricole means, rather uninspiringly, ‘agricultural rum’ in French. But thanks to a strict AOC designation, rhum agricoles from the French island of Martinique are an exciting expression of Martinique’s land, cane and culture.

Made from sugarcane juice (rather than molasses) these rhums are characterised by their grassy notes and are great in cocktails. The traditional rhum blanc is unaged; however, Martinique’s distillers also produce wonderful Cognac-inspired VSOP-style rums, aged in oak for more complexity.

You’ll also find this French-Caribbean style in Guadeloupe. Any sugarcane going into a Rhum de Guadeloupe must have been grown and processed on the archipelago and the product must similarly be distilled, aged and bottled on the islands.

Caribbean Rum: Spanish style

Found in Cuba, Puerto Rico and across South America, Spanish-style rums tend to be lighter and sweeter, often due to being made from molasses and then aged in ex-bourbon barrels – sometimes with a finish in Sherry or Port casks.

Cuba and Puerto Rico are among the rock stars of the rum world. The birthplace of several iconic rum cocktails – the Mojito and Cuba Libre from Cuba and Puerto Rico’s Piña Colada – today they are also home to two of the two biggest rum brands in the world: Havana Club in Cuba and Bacardí in Puerto Rico.

South America

South America has a rum culture that is both artisanal and steeped in history, with different countries producing distinctive regional expressions.

While there is now only one distillery in Guyana – the Diamond Distillery – it makes Demerara rums, which have their own GI. Its most famous brand is El Dorado: seek out El Dorado Special Reserve 15-Year-Old for a typical taste of Demerara rum.

Venezuela is the home of Diplomático, which has ‘a unique mixture of Spanish, French and British influence in its history, means of production and terroir,’ as brand ambassador Georgie Billing explains.

Central & North America

While US drinkers tend to prefer rums from Puerto Rico and Cuba, smaller, boutique distilleries are gaining fans and sales across the country. They include Bayou from Louisiana and Montanya from Colorado. Their rums are finding an audience with the cocktail crowd across big cities, along with the likes of Owney’s Distillery in Brooklyn, NYC.

Similarly, Mexican rum is growing slowly, but there are sparks of regional interest, especially in the state of Oaxaca, the heartland of mezcal. It houses the Tosba and Paranubes Distilleries, both pressing local sugarcane to produce rums of great complexity.

Europe

The UK has strong cultural identification with rum due to its colonial past, but can claim little by way of terroir for its rums, as no sugarcane is grown here. Instead British rums are made from imported sugarcane juice and molasses.

In recent years innovative British craft rum distilleries have emerged, from the likes of Dropworks in Nottingham to Ninefold in Scotland. Producers are using the country’s long heritage in brewing and distilling to make high-quality small batch rums.

‘We’re now looking at British rum in the same way the whisky category looks at Japanese whisky. It has that same stamp of small-batch quality,’ says Chris Bryant-Mansell, sales director at Dropworks.

On the Portuguese island of Madeira meanwhile, producers use local sugarcane juice. Their distinctive rums have to be aged for at least three years in oak.

Asia

Arguably the best-known Asian rum is Don Papa from the Philippines. However, wider regional interest in rum is starting to grow; from Chalong Bay Distillery in Thailand to the Kikusui Distillery in Japan.

In Vietnam, terroir is of crucial importance for newcomer HaLong Rum. ‘It is about both nature and culture,’ says Raphael Grisoni, the distillery’s business development director.

‘We’re using local sugarcane for all our rums and local botanicals in our Spiced Rum. And we are even looking at the notion of terroir by using local wood to age our spirit. The idea is to show that we can have something totally Vietnamese.’

Africa

The African continent is a melting pot for the rum industry, with many countries now using indigenous supplies of sugarcane and botanicals to distil increasingly great quality rums.

Distilleries founded over the last 25 years include Reign in Ghana, La Rhumerie de Chamarel in Mauritius and the Trois Fréres Distillery in the Seychelles, which produces Takamaka rums. African terroir shines in their rums; for example Reign ages its rum in barrels made of local wood that were previously used to mature brandy made from locally grown cashew apples.

South Africa has a strong rum market, with Mhoba Distillery producing authentic artisanal, farm-to-bottle rums – often aged in local red wine casks, imparting a dried fruit character.

Australia

Australia’s rum story began with Beenleigh – the country’s oldest operating distillery – founded in Queensland in 1884. Try Beenleigh Artisan Distillers Double Cask, aged for five years in native kauri pine vats. Also from Queensland, Bundaberg – known as Bundy – was first produced in 1889.

But the modern Australian rum scene is evolving. Husk Farm Distillery in Tumblegum, New South Wales, founded in 2012, has trademarked a new term – Australian Cultivated Rum (ACR) – inspired by the drive to express terroir. An ACR must be made from sugarcane varieties grown in a recognised region between Grafton, NSW and Mossman Queensland.

The ambitions and creativity of these local distillers around the world are helping to expand the notion of terroir in rum. As their spirits gain a wider global audience, we might see a new, peaceful rum revolution.

Global rums: 10 to try

Recommended by Decanter Spirits Editor, Julie Sheppard

Bayou Spiced Rum

US

Infused with a mix of Creole baking spices for up to 30 days, Bayou Distillery’s spiced expression offers a taste of its Louisiana homeland. Made from locally grown sugarcane – which has been cultivated in Louisiana since the 1700s – and matured in ex-bourbon and Sherry casks, it’s rich and velvety, with butterscotch maple sweetness. There’s plenty of banana and fig fruit notes to round out the spices – think cinnamon, clove and allspice. It makes a great mixer for cola or ginger ale; or sip it neat over ice. Alcohol 40%

Diplomático Planas

Venezuela

Aged for six years in barrels and charcoal-filtered for clarity, this delicious Venezuelan rum delivers the best of both worlds. It offers the rich depth of a dark rum – think toffee, warm spice and creamy vanilla – balanced with the brightness of a white rum, including fresh grassy tones. Layers of coconut, zesty lemon, green chilli and vibrant tropical and stone fruits add further interest. Silky and smooth, it’s perfect over ice or as a refined twist in a classic Daiquiri. Alc 47%

DropWorks Funk Drop Rum

UK

Founded in 2023 by rum expert Lewis Hayes, DropWorks in Nottingham is one of the UK’s newest rum producers, flying a flag for British rums. Made from imported molasses, Funk Drop is triple-distilled in England’s first double retort still. Production techniques used by Jamaican distillers to create their distinctive high-ester rums give a full-on, funky spirit with explosive tropical notes of roasted pineapple, ripe guava and coconut, plus earthier spice tones and an oily, mouthcoating texture. Try it in a Hurricane. Alc 63%

El Dorado 3 Year Old

Guyana

El Dorado is a range of demerara rums made in Guyana. The Diamond Distillery is located on the banks of the Demerara River, just six degrees away from the equator in South America. This is the youngest rum in the range, which is better known for its aged expressions, including 5-, 8-, 12-, 15- and 21-year-old rums. It spends three years in cask and is charcoal-filtered. This has an appealing nutty-toffee-brown sugar character alongside coconut, light spice and grassy notes. Alc 40%

HaLong White

Vietnam

Swiss Master Distiller Arno Bolliger produces a trio of distinctive rums from the HaLong Distillery, founded in 2021 by Giang Nguyễn. Local sugarcane is grown in Thạch Thành in Northern Vietnam and rums are rested in traditional Vietnamese ceramic pots to smooth out the palate. This creamy White expression has grassy aromas with notes of vanilla and ripe banana. Expect tropical fruit on the spicy palate – especially pineapple and banana – with an exotic note of lemongrass too. Makes a distinctive Daiquiri. Alc 40%

Havana Club Original Añejo 3 Años

Cuba

The leading Cuban rum brand, Havana Club’s light rum is aged in ex-bourbon casks for three years and then filtered to remove the colour. Sweet and fresh aromas, with tropical fruit notes – lots of pineapple, mango, banana and some fudge. The palate is grassy and spicy, with a refreshing fruitiness and honeyed sweetness. Pineapple, green apple, plus vanilla and lemon bonbons. A touch of the florality on the finish, plus lots of green chilli spice and some toffee. Great for the classic Cuban cocktail, a Mojito. Alc 40%

Husk Pure Cane

Australia

This award-winning rhum agricole from Australia showcases Husk Distillery’s focus on provenance. The label tells you exactly which variety of sugarcane was used and the year of harvest, giving a very specific taste of the north coast of New South Wales. As you’d expect from a sugarcane juice agricole, it’s characteristically grassy, with banana notes, citrus hints, white pepper spice and a slightly earthy base note. Enjoy it long with ginger beer and a squeeze of lime. Alc 40%

Mount Gay Black Barrel Double Cask Blend

Barbados

From the world’s oldest rum distillery, Mount Gay Black Barrel Double Cask is a blend of three- to seven-year-old rums, finished in heavily-charred ex-bourbon barrels for six months. The result is a complex and toasty expression of Bajan rum, that kicks of with aromas of spicy oak, toffee, ginger biscuits, orange and roasted pineapple. There’s a lingering smokiness to the smooth palate, which is loaded with notes of caramel, vanilla, ginger, tropical fruit and rich dried fruit. One to sip and savour – great for a Rum Old Fashioned. Alc 43%

Rhum JM White

Martinique

Rhum agricole is a distinctive style of rum invented in Martinique, that’s typical to the French-speaking islands of the Caribbean. Founded in 1845, the JM Distillery sits at the base of Mount Pelee, an active volcano on the northernmost tip of the Martinique. Agricoles have a trademark grassy character, which you’ll find here alongside bright lime citrus, floral and tropical notes, plus white pepper spice. I love this in a Mojito. Alc 50%

Takamaka Pti Lakaz

Seychelles

Made on the island of Mahé, Pti Lakaz is a blend of two Seychelles rums – a pot-distilled cane rum matured in three types of oak and a molasses rum rested in ex-bourbon casks – with an eight-year-old molasses rum from Foursquare Distillery in Barbados. Aromas of spice, toffee and tropical fruit led to a rich and rounded palate, with mellow brown spices, malted milk biscuits, Madeira cake, bananas, caramel and ripe tropical fruit. With its long, spicy finish, it’s perfect for a fruity rum punch. Alc 45.1%

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Of the many rum-producing countries around the globe, Cuba is among the most esteemed, known for its approachable, elegant spirits. Rum here dates back as early as the 1600s, but the real story arguably begins in 1862, when Spanish native Facundo Bacardí established a distillery in Santiago de Cuba. Meanwhile, the Arechabala family started a distillery in Cárdenas in 1878, leading to the creation of the Havana Club brand in the 1930s.

Prohibition in the US at that time gave Cuban rum a boost thanks to thirsty visiting Americans – not to mention the potential for trade in smuggled rum until the law was repealed in 1933. By then, the US had a taste for it, but the Cuban Revolution and the embargo on trade from 1962 put an end to that.

The Havana Club brand was nationalised. Bacardí meanwhile had already opened other distilleries outside Cuba, but the company was still based in Cuba. Its assets were confiscated and the family fled Cuba in exile. Today Bacardí rum is produced in Puerto Rico. 

In recent years, Cuban rums such as Ron Santiago de Cuba, Ron La Progresiva and Eminente have become available through agreements and partnerships with the Cuban government.

Cuban style

Typically, Cuban rum is made by combining characterful aguardiente spirit with more subtle, higher-strength redistillado, produced in column stills. After initial ageing in oak casks, these are filtered and sometimes aged further. Regulations for rum production in the country are rigorous – requiring that only molasses from Cuban-grown sugar cane is used, for example.

‘These practices uphold purity and consistency, which is why Cuban rum is often considered the benchmark for light, premium rum,’ says Tommy Cole, Europe brand ambassador for Ron Santiago de Cuba.

Regional differences

While there are relatively few distillers on the island, they produce distinct styles, depending on their location. The southeast, for example, home to Ron Santiago de Cuba, is humid and tropical, which ‘accelerates flavour development and lends the rums remarkable depth and maturity’, says Cole.

However, what unites rums from all over the country is their versatility. While many are perfectly suited to a neat serve, or over ice, they’re decidedly mixable, too. ‘Cuban rum’s lighter body and aromatic complexity make it ideal for classic rum cocktails where clarity and balance matter,’ says Cole. He highlights cocktails such as the Daiquiri or Mojito for lighter styles, or a Rum Manhattan for aged expressions. ‘The style lends itself to a variety of occasions – cocktails that remain complex without overwhelming the palate.’

One to try

Ron Santiago de Cuba Extra Añejo 11 Años

£35/70cl Waitrose Cellar

An ideal entry point into Cuban rum, equally suited to sipping or to mixing – try it in a Daiquiri – this opens with light brown sugar, vanilla and sticky toffee pudding aromas, leading to spicy stem ginger, rich orange and marzipan. Alcohol 40%

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Back to the source…

Appleton Estate, Jamaica’s oldest rum distillery, has launched its longest-aged expression to date. The Source 51-Year-Old (Alc 62%) was distilled from the estate’s own sugar cane and laid down in a single American oak cask by Master Blender Owen Tulloch in 1973. Subsequently watched over by Dr Joy Spence, the first-ever female Master Blender, it was drawn from the cask in January this year.

‘Tasting this beautiful expression with Owen over 40 years ago sparked my lifelong passion for the possibilities of aged rum,’ said Spence. ‘This release is a tribute to the artistry, dedication and spirit of our people; from the hand-harvested cane and traditional distillation to the stewardship of our barrels across generations. Jamaica and rum are inseparable.’

Named for the aquifer that supplies spring water for Appleton’s rums, The Source is mahogany-coloured, with aromas of honeyed raisins, vanilla, cinnamon, maple and smoky orange. The palate offers powerful citrus notes with spicy raisins, ripe figs and dark chocolate, plus an oaky, spiced finish plus hints of ginger.

The rum is presented in a heart-shaped decanter, its neck ring decorated with a copper doctor bird, Jamaica’s national bird. Just 25 decanters have been produced, with three available in the UK (£59,320/70cl Berry Bros & Rudd).

Spirited words

‘I am prepared to believe that a dry Martini slightly impairs the palate, but think what it does for the soul’ – Alec Waugh

What to drink now… Trouble in Mind

Equal Parts, London

This incredibly complex aperitif-style equal-measure cocktail was created by Michael Sager, owner of Equal Parts and Sager + Wilde. For the recipe, he meticulously selected Meinklang Weisser Mulatschak (2024, £16.50 Vintage Roots), an orange wine from Burgenland, Austria – a blend of Pinot Gris, Gewürztraminer and Welschriesling.

The strikingly orange cocktail has flavours of peach, pear, rose, lychee and pink grapefruit, with a mildly bitter marmalade character from Tempus Fugit’s wine-based aperitif Kina L’Aéro d’Or (£31.95-£33.40 Amathus Drinks, The Whisky Exchange), plus rich vanilla and oak from Avallen Calvados (£35-£42.50 Widely available).

Sager says: ‘I wanted to create an equal-measures drink that could serve as a delicious, complex aperitif for autumn and winter, and that reflects my passion and expertise in wine. My favourite thing about this cocktail is that it doesn’t work with any other orange wine, which is what makes it unique.’

Ingredients: 25ml Meinklang Weisser, Mulatschak orange wine, 25ml Kina L’Aéro d’Or, 25ml apple brandy, 2 dashes saline solution

Glass: Coupette

Garnish: Green olive

Method: Stir all of the ingredients down over ice, strain into a coupette glass and garnish

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What’s your favourite summer drink? Some sips seem perfectly suited to warm weather – from a crisp G&T to exotic tropical cocktails.

But even if you have a fave summer tipple, it’s always fun to try something new and this summer there’s more choice than ever, with plenty of new launches and seasonal editions that are bang on trend.

Refreshing spritzes

Who doesn’t love a summer spritz? Refreshing, versatile and lower in alcohol than classic cocktails, it’s no wonder the spritz has become a popular summer drinks fixture. In fact, last year spritz serves accounted for one in seven cocktails sold in the UK, versus one in 11 the previous year, according to the CGA Mixed Drinks Q3 2023/2024 Report.

Many bars offer a dedicated spritz menu in summer. But it’s fun to play around with ingredients to create your own serves at home. Just remember to use a big wine glass and plenty of ice.

This summer I’ve been mixing up elegant Italicus Spritzes made with exotic bergamot liqueur (see below). But I’ve also got a few bottles of the new Ready-to-Serve Aperol Spritz in my fridge, along with the new Della Vite spritz collection – two of my favourite recent launches (see below).

Spice it up

If the summer heatwaves aren’t hot enough for you, then you aren’t alone. More of us are looking to turn up the heat with spicy food and drinks…

According to the Innova Market Insights report Global Flavour Innovation Trends in Hot & Spicy Foods, published last summer, we’re all showing a growing preference for spicy flavours – especially chilli. Over the past five years, there’s been a 4% increase in global launches of chilli-flavoured foods and beverages.

Diageo’s Flavour Forecast 2024 also highlighted the trend ahead of the launch of Smirnoff Spicy Tamarind Vodka. So it’s no surprise you can spot a growing number of spicy drinks on supermarket shelves now. My favourite recent launch is Picoso (see below).

Spiced rums are a great way to tap into this trend – and there are plenty to choose from with rum sales on the rise in the UK. Data from CGA by Nielsen IQ showed that rum sales in the UK surpassed the £1bn mark for the first time in 2022. Try using spiced rum instead of your regular rum in one of these easy-to-make rum cocktails.

Tequila takeover

As well as rum, tequila and mezcal are also on the rise. According to drinks industry analyst Statista, off-trade sales of tequila are now worth just over £350m in the UK. It’s proof that more of us than ever are now mixing up tequila cocktails at home.

I can never resist a salt-rimmed Margarita, but pretty pink Palomas are a refreshing choice too – and they’re just so easy to make. Simply add tequila, grapefruit soda and lime juice to an ice-filled glass and stir; no shaking required! For more tequila cocktail inspiration, check out Clinton Cawood’s suggestions in Beyond the Margarita.

If you’re looking for tequila cocktails on the go, the MOTH Paloma is a reliable choice. After no-alcohol? Then try the ISH Paloma.

Avoiding alcohol

More and more of us are now choosing zero alcohol alternatives. Research last year by Kantar showed that 22 million adults (45% of us) are attempting to moderate their alcohol intake (Alcovision, data to 30.06.2024). Of those people, 11% regularly choose NoLo drinks options. That’s double the number from five years ago (Alcovision, data to 31.09.2023).

According to the LOW & NO 2024: Drinking Differently report by KAM, 25% of UK adults now practice ‘zebra striping’ when they’re out in pubs and bars. This refers to alternating between alcoholic and non-alcoholic drinks. That figure rises to 78% of 18- to 24-year-olds.

The good news is it’s easy to do this at home without compromising on taste. But whatever your preference – and whatever the occasion – the selection below will give you plenty of bright ideas for seasonal sipping…

Summer drinks: 15 to try

Aluna Coconut Rum

For a totally tropical taste try Aluna: a blend of five rums from Guatemala and the Caribbean, made with toasted coconut and sustainably sourced coconut water. Slightly lower in sugar and alcohol, there are lots of fresh creamy coconut aromas with nice spiciness on the palate, plus toasted coconut notes and vanilla – like sipping rum out of a coconut shell. Rum fans can enjoy it neat over ice; pair it with cola and lime for a coconutty Cuba Libra or pimp their Piña Colada. Alc 37.5%

Aperol Spritz Ready-to-Serve

The drink that kick-started the UK’s love affair with spritzes was finally released as a pre-mixed bottled serve in spring this year. About time! Combining the iconic orange Italian aperitif with Prosecco and soda water, it’s a sparkling bittersweet summer refresher. Serve it chilled in a large wine glass filled with ice and garnish with a fresh orange slice. For the full Italian aperitivo experience, pair it with savoury snacks or light bites. Alc 9%

Babylonstoren Bitterlekker

If you love the bittersweet taste of Aperol Spritz (see above) but don’t want to drink alcohol, try Bitterlekker. Made by South African wine producer Babylonstoren, this vibrant aperitif combines honeybush and rooibos teas with blood orange and grapefruit citrus. Notes of rosemary and orange peel add a bitter herbal character. Serve it chilled in a highball glass packed with ice, garnished with a slice of orange and a sprig of rosemary. Alc 0%

£10/6x100ml bottles, The Newt in Somerset 

Bax Botanics Verbena

Created by Rose and Chris Bax, a wife-and-husband herbalist team in Yorkshire, this is a really distinctive gin alternative. Verbena, mint and fennel are craft distilled – and their flavours are faithfully reflected in a drink with precision, lift and the joyous lazy hum of a British country garden. Pair it with tonic water and lots of ice; ready-to-drink cans are also available. Alc 0%

£18.99/50cl Bax Botanics, Master of Malt

Black Lines Dirty Shirley

A Shirley Temple – made with ginger ale and a splash of grenadine, garnished with a maraschino cherry – is the classic virgin cocktail. But if you’d like something a bit harder for your summer parties, try a Dirty Shirley from the clever cocktail folk at Black Lines. Combining Sapling Vodka with grenadine, ginger ale, raspberry soda, blood orange and bitters, it’s dangerously moreish… Serve it chilled: 150ml in a slingor highball glass filled with ice and garnished with an orange slice and maraschino cherry (of course). I also love the crisp and fresh Black Lines Hugo Spritz. Alc 7%

£18/750ml, Black Lines Drinks

Della Vite Spritzes 

Della Vite, the Prosecco brand co-founded by Cara Delevingne, has launched a collection of canned spritzes, inspired by Italian aperitivo serves. In pretty pastel cans, the range includes an Apertivo Spritz (Alc 10%) and Bellini Spritz (Alc 7.5% abv), alongside my favourites: a zesty Sicilian Lemon Spritz (Alc 10%) and the fresh, floral Hugo Spritz (Alc 10%). For anyone avoiding alcohol, there’s also a 0% Aperiti-No Spritz. Delevingne says: ‘Our new range of Spritzes are inspired by the aperitivo culture we love when we’re in Italy, but made to be cracked open wherever and wherever. They’re fun, they’re bold and, just like our core range of Proseccos, don’t need any fuss or formality.’ Alc various

£32/8x200ml cans, Amazon

El Bandarra Al Fresco

Made in Barcelona, El Bandarra Al Fresco is a bitter-sweet vermouth that you can pair with tonic for a vibrant summer serve. With lower alcohol than a G&T, vermouth and tonic is a lighter, more refreshing take on a sparkling summer cocktail. Mix 50ml El Bandarra Al Fresco with 100ml tonic in a highball glass filled with ice and garnish with an orange slice. The eye-catching graphic bottle – inspired by tapas menus – looks great too. Alc 14.5%

Italicus Rosolio di Bergamotto

Perfumed and sophisticated, this bergamot liqueur from Turin is a modern take on the classic aromatic Italian rosolio (a type of aperitivo). With light hints of floral spice, it makes a refreshing summer tipple paired simply with soda water or tonic over ice. If you’re feeling fancier, try it in a spritz with any Prosecco or sparkling wine, garnished with three green olives to give a balancing touch of savoury saltiness to counter the sweet florality. What’s more, the eye-catching aquamarine bottle – inspired by ancient Roman columns and Northern Italian Gothic architecture – looks effortlessly stylish on your drinks shelf… Alc 20%

Jukes Cordialities

Wine writer Matthew Jukes is the palate behind this range of alcohol-free drinks designed to appeal to wine lovers. Each numbered blend combines natural fruit, vegetables, herbs, spices and flowers with organic apple cider vinegar. Each 30ml bottle can be mixed with still or sparkling water to create two 125ml glasses. My pick for summer, Jukes 8 is inspired by Provence rosé, with notes of rhubarb, melon, pomegranate and apple. Alc 0%

£43 / 9 x 30ml bottles, Jukes Cordialities

Manly Spirits Marine Botanical Vodka

A vodka for gin lovers, this Australian spirit is distilled in Sydney using foraged marine botanicals including sea parsley and kelp. Salty, savoury aromas with underlying spiciness make your mouth water. The slightly sweet palate is creamy and savoury with some seaweed umami depth, balanced by lovely breezy ozone freshness and a clean mineral edge. Just like a day out at the seaside… A great alternative to gin with tonic or try it neat with oysters. Alc 41.6%

Picoso

Without doubt my soft drink of the summer! Picoso is a spicy soda brand with two flavours: Zesty Lime and Tropical Mango. Founders Tom Bowerman-Wake and Tish Carless use fresh chilli – Scotch bonnet in Zesty Lime and Mexican habanero in Tropical Mango – to give a well-judged kick of mouth-tingling spice that’s balanced by sweetness from natural agave. These sodas are super-versatile: enjoy them as a satisfying zero alcohol drink or add 50ml of tequila or mezcal in a higball glass with plenty of ice to create an easy cocktail. ‘Picoso promotes a new way of mixing – pushing inclusivity for drinkers and non-drinkers, ensuring that no one feels left out,’ explains Bowerman-Wake. It’s definitely time to spice up your life… Alc 0%

£15/ 6x250ml, Picoso Drinks or £10/4x250ml, Delli 

Porters Tropical Old Tom Gin

Created by bartenders in a micro-distillery in Aberdeen, this gin is made in an Old Tom style: a traditional 18th century recipe that’s slightly sweeter than London Dry. I love the fresh and faintly tropical aromas, with sappy leafiness, pineapple and floral touches. On the palate the Old Tom sweetness is balanced by fresh tropical fruit – pineapple, mango – edged in florals but also with earthy base notes, like walking through a humid rainforest. Try it in an Old Tom Collins: build in a tall glass using 50ml Porters, 25ml lemon juice, 25ml sugar syrup and 125ml chilled soda water. Alc 40%

£34.50/70cl Ocado

Sake Sling

Served in a slimline can that takes up minimal space in your fridge, sparkling Sake Sling is also light on alcohol and calories. These ready-to-drink Japanese serves are based on sake from the 200-year-old Daimon Brewery and were created by the late great British mixologist Wayne Collins. Mandarin & Cherry is a play on the flavours in a Singapore Sling cocktail. But my pick for summer is Yuzu & Melon, a fresh and elegantly fruity fizz, with delicate citrus notes that perfectly complement the floral character of the sake. Alc 5.5%

£44.45/12 x 250ml cans, Drinks One

Sarti Rosa

Made from a base of premium French vodka, Sarti Rosa apertivo is infused with Sicilian blood oranges and tropical passion fruit and mango. Its fruity taste profile will appeal to those who find Aperol and Campari too bitter. To create a vibrant pink Sarti Rosa Spritz, combine two parts Sarti Rosa with three parts sparkling wine and one part soda water in a balloon glass filled with ice. Alc 14%

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Cuban rum producer Havana Club has announced the latest addition to its Icónica Collection. Tributo 2025 has been created in collaboration with Ireland’s Midleton Distillery. Limited to just 2,967 bottles worldwide, the ultra-premium Cuban rum is finished in Redbreast Single Pot Still Irish Whiskey casks.

‘By finishing this rum in Redbreast whiskey casks, we introduce a new dimension to our craft, uniting the finest Cuban rum and Irish whiskey traditions to create a truly extraordinary expression,’ said Asbel Morales, Maestro del Ron Cubano (Cuban rum master), the creative force behind the Tributo series.

David McCabe, Midleton Distillery master blender, added: ‘Redbreast and the Maestros del Ron Cubano share a deep respect for traditional knowhow, the transmission of expertise and the relentless pursuit of excellence. This collaboration is a tribute to that shared commitment, bringing together two iconic spirits that honour craftsmanship while pushing the boundaries of flavour exploration.’

A deep, smooth, complex sipping rum, Tributo 2025 (Alc 43%, RRP €450/70cl) has rich notes of dried sultanas and fig, with hints of dark caramel, vanilla and candied peel, green apple, dried ginger and oaky spice, with a very long finish.

Spirited words

‘Here’s to alcohol, the rose-coloured glasses of life’ – F Scott Fitzgerald

What to drink now… Milady’s Spritz

Milady’s, New York City

Created by revered mixologist Julie Reiner, co-owner of Milady’s in SoHo, the bar’s eponymous spritz offers a refreshing yet balanced riff on go-to options that most drinkers know and love.

‘I was looking to create a spritz that had a bit more depth of flavour than a traditional Aperol spritz,’ says Reiner, stating that she and her team were looking for a drink that could be served all year long and act as one of the bar’s signature cocktails. Reiner was particularly interested in using Lambrusco and found that Amaro Santoni (£25.75/50cl The Whisky Exchange) liqueur not only worked really well with it, but also added the depth of flavour she was looking for.

‘A spritz is great if you are looking for something low abv, and can really be enjoyed any time,’ she says. ‘Adding the Amaro Santoni and Lambrusco made for a spritz that works in the winter months, too.’

Ingredients: 60ml Lambrusco, 45ml Aperol, 15ml Amaro Santoni, 30ml Club soda

Glass: Burgundy wine glass

Garnish: Blood orange slice

Method: Combine the Aperol, Amero, Lambrusco and club soda in the glass

Interview by Vicki Denig

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Rum is a sunshine spirit. Just saying the word ‘rum’ makes me think of holidays: enjoying tropical cocktails at a beach bar or mixing up a fruity rum punch for summer parties.

Sun is crucial for rum production too. It’s made from sugar cane, which can only be grown in warm tropical and subtropical climates. Look along the equator on a map – between the Tropic of Cancer and Tropic of Capricorn – and you’ll find top rum-producing countries. From Venezuela and Guyana in South America, to Barbados and Jamaica in the Caribbean, across to India and the Philippines.

By using imported molasses and sugar cane syrup, rum can actually be made all around the world. Recently the British rum scene has taken off, with distillers in England and Scotland using their experience of gin and whisky production to create small-batch rums with a distinctive character. Look out for names such as DropWorks, Scratch Rums and Two Drifters.

How is light rum made?

To make rum, the sugarcane juice or molasses are fermented and then distilled. After distillation this sunshine spirit can take a darker turn though, dividing into light and dark styles depending on whether it is aged or not.

Light rum – also known as white, silver or carta blanca – is, as the name suggests, the lightest style of rum. Light rums are either unaged or lightly aged in oak barrels and then filtered. The filtration removes any colour that has been imparted to the spirit from the oak, and also some of the heavier oaky flavours. It means you get a white rum with more complexity.

How to drink light rum

Either way, the result is a lighter taste profile than dark rum, with freshness to balance rum’s naturally sweeter notes. As a result light rum is a versatile spirit that can be enjoyed in simple serves with a mixer – think cola, ginger beer or pineapple juice – and plenty of ice.

It also forms the base of several classic cocktails, including the Mojito, the Daiquiri, Cuba Libre, Mary Pickford and Piña Colada. Light rum is combined with dark rum and fruit juices to create the tropical Hurricane. While other cocktails such as the Mai Tai can be made with light or dark rum.

If you are keen to mix up your own, why not try these rum cocktails to make at home?

But which light rums should you be using? Here are a few of my favourites, with tips on how to enjoy them.

The best light rums: 12 to try

Bacardí Carta Blanca

Bacardí is the original Daiquiri rum. The classic cocktail is named after the Cuban town where American engineer Jennings Cox first combined Carta Blanca, lime juice and sugar in 1898. Although Bacardi was founded in Cuba in 1862, its rums are now made in Mexico and Puerto Rico. Carta Blanca has sweet tropical aromas with banana and coconut and a touch of peppery spice, leading to a light, creamy palate with notes of tropical fruit, and a vanilla toffee edge. Lingering spiciness on the finish. A good value choice for cocktails and punches. Alcohol 37.5%

Diplomático Planas

Aged for six years in barrels and charcoal-filtered for clarity, this delicious Venezuelan rum delivers the best of both worlds. It offers the rich depth of a dark rum – think toffee, warm spice and creamy vanilla – balanced with the brightness of a white rum, including fresh grassy tones. Layers of coconut, zesty lemon, green chilli and vibrant tropical and stone fruits add further interest. Silky and smooth, it’s perfect over ice or as a refined twist in a classic Daiquiri. Alc 47%

Don Q Cristal

Made in Puerto Rico by the Serrallés family, which established its distillery back in 1865. Don Q is named after Don Quixote, protagonist in the classic Spanish novel by Miguel de Cervantes, which was a favourite family read. This light rum spends 18 months in American oak and is then carbon filtered. It’s a fruity little number: I love using it in rum punches. Expect lively notes of pineapple, citrus and banana, with gentle spice hints of cinnamon and nutmeg. Alc 40%

DropWorks Funk Drop Rum 

Founded in 2023 by rum expert Lewis Hayes, DropWorks in Nottingham is one of the UK’s newest rum producers, flying a flag for British rums. Made from imported molasses, Funk Drop is triple-distilled in England’s first double retort still. Production techniques used by Jamaican distillers to create their distinctive high-ester rums give a full-on, funky spirit with explosive tropical notes of roasted pineapple, ripe guava and coconut, plus earthier spice tones and an oily, mouthcoating texture. Try it in a Hurricane. Alc 63%

El Dorado 3 Year Old

El Dorado is a range of demerara rums made in Guyana. The Diamond Distillery is located on the banks of the Demerara River, just six degrees away from the equator in South America. This is the youngest rum in the range, which is better known for its aged expressions, including 5-, 8-, 12-, 15- and 21-year-old rums. It spends three years in cask and is charcoal-filtered. There’s an appealing nutty-toffee-brown sugar character alongside coconut, light spice and grassy notes. Try it in a Cuba Libre with cola and lime. Alc 40%

Equiano Light

The world’s first Afro-Caribbean rum is a blend of fresh unaged sugar cane juice rum from Grays Distillery in Mauritius and three-year-old molasses rum from Foursquare distillery in Barbados. It’s named in honour of Olaudah Equiano, a freed slave and a prominent abolitionist in the 18th century. A percentage of company profits goes to the charitable Equiano Rum Co Foundation, currently supporting Anti-Slavery International. A very light and subtle palate, with lovely freshness. Carries its alcohol lightly. Grassy, creamy, with vanilla, and a spicy note on the finish. Alc 43%

Havana Club Original Añejo 3 Años

The leading Cuban rum brand, Havana Club’s light rum is aged in ex-bourbon casks for three years and then filtered to remove the colour. Sweet and fresh aromas, with tropical fruit notes – lots of pineapple, mango, banana and some fudge. The palate is grassy and spicy, with a refreshing fruitiness and honeyed sweetness. Pineapple, green apple, plus vanilla and lemon bonbons. A touch of the florality on the finish, plus lots of green chilli spice and some toffee. Perfect for the classic Cuban cocktail, a Mojito. Alc 40%

J Wray & Nephew Wray’s 43 Full Proof Rum

This new release from historic Jamaican distiller J Wray & Nephew, founded in Kingston in 1825, is a lighter take on its iconic Overproof bottling, which comes in at 63% abv. A blend of unaged Jamaica white rums, its rich and fruity, with a real punch of flavour: think fresh grassiness, charred pineapple, lemon and lime citrus, vanilla and cream soda. Enjoy it in long drinks,with mixers such as ginger ale, pineapple juice or coconut water. Alc 43%

Planteray 3 Stars

The three stars are Barbados, Jamaica and Trinidad: top sites for rum production in the Caribbean. This engaging blend mixes unaged spirits from Barbados and Jamaica with two- to three-year-old spirit from Trinidad, then adds a dash of Jamaican 10-year-old for good measure. A bartender favourite, 3 Stars is crisp and fresh, with plenty of spice and a grassy, almost agave-like note on the palate that’s balanced by honeyed sweetness and a creamy custard note. Great choice for Daiquiris. Alc 41.2%

Rhum JM White

This is an agricole, a distinctive style of rum made from sugarcane (rather than molasses) that’s typical to the French-speaking islands of the Caribbean – in this case Martinique, where the style was invented – hence it’s labelled rhum. Agricoles have a trademark grassy character, which you’ll find here alongside bright lime citrus, floral and tropical notes, plus white pepper spice. Try it in a Mary Pickford with pineapple juice, grenadine and maraschino liqueur. Alc 50%

Ron Santiago de Cuba Carta Blanca

Crafted from Cuban molasses and matured for three years in white oak barrels before filtration, this rum offers a bright, grassy aroma layered with hints of banana, tropical fruit, and a touch of fudge. On the palate, it’s smooth and creamy, revealing notes of banana toffee, vanilla, and gentle spice, all balanced by a fresh green character. Well-rounded and an ideal choice for cocktails – especially a crisp, minty Mojito. Alc 38%

Veritas White Rum

Two of rum’s most respected names have joined forces to make this versatile light mixing rum. A blend of pot-still spirit from Hampden in Jamaica and column-still rum from Foursquare in Barbados, Veritas kicks off with notes of banana caramel, pineapple and vanilla. Smooth palate with pineapple and pineapple leaf, fresh banana, pear and a touch of butterscotch. One of my favourite rums for a Daiquiri. Alc 47%

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Best dark rums: 12 to try

Have you got a bottle of rum in your drinks cupboard? If so, you’re not alone. Rum is currently on a roll in the UK. More people than ever are choosing to drink rum in bars, as well as buying bottles to enjoy at home. 

Rum sales in the UK overtook whisky for the first time in 2022 – and it continues to dominate. Data from CGA by Nielsen IQ showed that last year rum accounted for 14% of UK spirits sales, compared to 13% for whisky. 

According to UK market analysis by Straits Research, these sales are being driven by dark and gold rum. A rise in premium brands is also driving the trend. 

‘Dark rum is an increasingly interesting category. Over the last five or six years we’ve seen interest in rum hit an all-time high as drinkers have delved deeper into the category,’ confirms Dawn Davies MW, buying director at The Whisky Exchange.

How is dark rum made?

Distilled in roughly 50 different countries around the world, rum is made from sugar cane. It can either be distilled from sugar cane juice, or more frequently from molasses, which is a by-product of sugar production.

As a general rule molasses-based rums will have richer flavours, while cane juice rums are fresher and fruitier. 

Water and yeast are added to the juice or molasses to cause fermentation. Then the liquid is distilled, in either a pot still or a column still. Typically rums that are destined to be aged are produced in pot stills, which produce a more robust spirit, while unaged rums are made in column stills. But producers frequently blend spirits from both types of stills to create a particular flavour profile.

After distillation the rum can be drawn straight off the still to be bottled, or briefly rested in oak casks, then filtered, producing unaged – light or white – rum. Dark rums are made by keeping the spirit in oak casks for a number of years. The type of cask influences the final flavour: used bourbon and whisky casks are used to produce rich and complex flavours.

Typically the final dark rum is created by blending different barrels together – these can be various ages, finishes, production methods and even from different countries. This is the art of the Master Blenders, who have trained and tasted extensively to hone their skills.

The dark side

It’s important to note that not all dark rums get their colour from ageing in wood however. Some producers add molasses, caramel or burnt sugar as a cheaper alternative.

‘We’ve seen more information on the production methods and flavour profiles being provided by brands, a charge we led for retailers with The Whisky Exchange Rum Classification that we created in 2019,’ notes Davies.

‘However, there’s still work to do to build the understanding that dark rum doesn’t necessarily mean aged rum, with the colour achieved using additives and caramel colouring. We need more transparency here,’ she adds.

How to drink dark rum

With its rich and spicy flavours, dark rum offers lots of options for drinkers. ‘There’s so much variety in rum – one of the reasons we love it so much – which means there’s so much we can do with it,’ says Jamie Shields, co-owner of specialist rum bar Ruma in Edinburgh. 

Opened in March 2024, Ruma is now home to the largest collection of rum in Scotland with over 170 different bottles – so Shields should know. ‘Try it neat, try it with your favourite mixer, try it in cocktails. Experimenting is the fun part!’ he adds.

Because dark rums have a complex flavour profile, sipping them neat – with or without ice – allows you to savour the layers of aroma and flavour. Notes can include caramel, toffee and molasses, dried fruit and nuts, vanilla and spices such as cinnamon and liquorice.

Dark rum in cocktails

Alternatively you can get creative and mix up some rum cocktails. ‘Simple classics such as the Old Fashioned or Corn ‘n’ Oil are perfect for showcasing longer aged rums,’ says Shields. ‘A tropical drink such as the Painkiller is easy to create at home and works for navy style rums, while the Dark ‘n’ Stormy or variations are perfect for a spiced rum.’

To make a Dark ‘n’ Stormy at home combine 50ml dark rum, 25ml fresh lime juice and 100ml ginger beer in a highball glass filled with ice. Add two dashes of Angostura Bitters and garnish with a lime wedge.

If you are using dark rum instead of whisky to make a Rum Old Fashioned, add 60ml rum, 10ml sugar syrup and three dashes of Angostura Bitters to a mixing glass with ice. Stir well for several minutes to chill and dilute the mix. Strain into a rocks glass filled with ice and garnish with an orange twist.

I also enjoy using lighter styles of dark rum in a Daiquiri, instead of the usual white rum – especially in the winter months – to create a more mellow, flavoursome take on this classic. Put 50ml rum, 15ml freshly squeezed lime juice and 10ml sugar syrup into a cocktail shaker. Half fill with ice and shake until your hands are cold. Strain into a chilled coupe, garnished with a lime wedge on the rim.

What rum to use? Here are some suggestions – a mix of old favourites and new releases, at different prices – to give you inspiration…

Dark rums to try

Appleton Estate 15 Year Old Black River Casks

Jamaica’s Black River is the water source for Appleton Estate’s rums, including this long-aged blend of pot and column still rums created by Master Blender Joy Spence. Caramel and vanilla nose with notes of dried orange peel, light fruit cake, ginger and dark spices. Intense palate layered with woody spice, black toffee, ripe banana, coffee, pink pepper and leather, with a lingering, complex finish. One to sip and savour. Alc 43%

Barceló Organic Rum

Based in the Dominican Republic, Ron Barceló is a certified carbon-neutral rum producer. The latest addition to its range, Barceló Organic Rum, is the first Dominican organic rum; it’s made from fresh sugar-cane juice, extracted from 150ha of organically farmed sugar cane and aged in US oak. Satisfying, mellow fruity aromas – banana and cherry – plus fruit cake, cocoa and a hit of pink peppercorns. The rich and velvety palate is layered with tropical fruit, caramel, Madeira cake and ginger, with darker hints of tobacco and chocolate on the finish. Try it in a Rum Old Fashioned. Alc 37.5%

Black Tot Historic Solera

A permanent addition to the Black Tot range since last October, this is a solera-aged blend of rums from Guyana, Barbados, and Jamaica. The blend begins with Black Tot Finest Caribbean rum, which is aged up to two years in first-fill oloroso and Pedro Ximénez Sherry casks before entering the three-tier solera system. With lush, Sherried richness to the palate, this has notes of black treacle, figs, Christmas pudding, baking spices and marzipan, with a decadently long spicy finish. Delicious! Alc 46.2%

Diplomático Reserva Exclusiva Dark Rum

Hailing from Venezuela, Diplomático was acquired by spirits giant Brown-Forman in 2023 – becoming the first rum in the company’s global portfolio. Diplomático’s flagship Reserva Exclusiva delivers rich, smooth aromas with harmonious notes of dried fruit, figs, creamy caramel, toffee apple, vanilla and spice. Soft, velvety texture, but with plenty of spicy punch and lots of depth: layers of golden toffee, dark fruit cake, vanilla, bourbon, butterscotch, spice, banana, ripe mango. Long, long finish. Alc 40%

El Dorado 12 Year Old

Made in Guyana on the banks of the Demerera River, by historic Demerara Distillers, which has been producing rums since 1670. Produced using both wooden and metal Coffey stills, it’s packed with rich and fruity esters. Gently spiced aromas of toffee, dried mango, dried apricot and ripe sultanas, lead to a smooth palate with a chocolate caramel core. Mellow baking spices and light fruit cake; expansive finish with notes of shortbread, candied orange and smooth dark chocolate and a hint of charred grapefruit. A good choice for a Dark ‘n’ Stormy. Alc 40%

Eminente Gran Reserva Edition No 1

Cuba’s Eminente is a newcomer to the world of rum, launching just three years ago. This new 10-year-old release is a follow-up to Eminente Amber Claro (three years old) and Eminente Reserva (seven years old). Made by César Marti, the youngest Cuban Maestro Ronero, it’s notable for a high percentage of aguardiente in the blend. Roasted pineapple, butterscotch, lemon tart, ginger cake, fresh citrus aromas on the nose. The spicy palate has notes of dark chocolate, dried orange peel, toasted coconut and ripe mango, alongside fresh grassy and woody notes. Alc 43.5%

Goslings Spirited Seas Ocean Aged Rum Volume II

As its name suggests, this Bermuda rum undergoes an ageing process at sea. Barrels are shipped 59,920 nautical miles between Bermuda and the US, over rolling waves, which creates more movement of the liquid inside the barrel and helps to create a complex flavour profile. Rich and luscious aromas of raisins and sultanas, toffee, spice and fresh oranges. The palate is also rich, with notes of dark toffee, salted caramel, sweet orange, cinnamon rolls, sweet baking spices and bitter dark chocolate hints on the finish. Try it in a Corn ‘n’ Oil. Alc 44%

La Hechicera

Meaning ‘the enchantress’ in Spanish, this Colombian rum is a bewitching blend, aged in an ex-bourbon barrel solera. On the nose you’ll find notes of toffee, coffee, chocolate, green banana and banana leaf. The elegant, dry palate has lots of woody spice, plus notes of chilli, pepper corns and cassia bark, leading to a long finish with notes of caramel sauce, dried fruit, fresh lemon and black pepper. Alc 40%

Mount Gay The Master Blender Collection: The PX Sherry Cask Expression

Mount Gay in Barbados is the oldest rum distillery in the world – and this special release is the sixth in its Master Blender Collection. A blend of pot and column still rums, aged in bourbon casks for a minimum of 20 years, then finished for an extra year in Pedro Ximénez Sherry casks – a first for Mount Gay – it was created by Master Blender Trudiann Branker. Long, complex and layered: give it a little time to open up in your glass and reveal fruity notes of plum and cherry, plus caramel, bananas, salted nuts and toasty vanilla. Alc 45%

Ron Santiago de Cuba Extra Añejo 20 Años

The second-biggest Cuban rum distillery after Havana Club, Ron Santiago has recently repackaged and relaunched its oldest expression, which is aged for a minimum of 20 years. Warm, woody aromas with notes of muscovado sugar dark Jamaica ginger cake and plenty of spice. More spiciness on the complex palate, where you’ll discover rich creamy toffee plus tropical fruit – banana and mango – with star anise and clove notes lingering on the finish. Alc 40%

Takamaka Pti Lakaz

Produced on the island of Mahé in the Seychelles, Takamaka rums showcase different production techniques, making use of both molasses and cane sugar rums, and pot- and column-distillation, with ageing in a variety of casks. Pti Lakaz is a blend of two Seychelles rums – a pot-distilled cane rum matured in three types of oak and a molasses rum rested in ex-bourbon casks – with an eight-year-old molasses rum from Foursquare Distillery in Barbados. It kicks off with a nose of spice, toffee and tropical fruit. Rich and rounded, with mellow brown spices, malted milk biscuits, Madeira cake, bananas, caramel and ripe tropical fruit, and a long, spicy finish. Perfect for a fruity rum punch. Alc 45.1%

Transcontinental Rum Line Australia 2014 10-year-old

One for connoisseurs, the Transcontinental Rum Line series showcases rums that are shipped from their tropical origins and further aged in the cool continental European climate. As the name suggests, this latest release was distilled at Australia’s oldest distillery and spent four years in a single bourbon barrel before it was shipped to Europe for a further six years. It’s bottled at cask strength, so add a few drops of water to open up its aromas of bananas, cinnamon, dried apricot, caramel, fruit & nut milk chocolate. Very complex: ginger and liquorice, also some dried sage, red apple and cherry fruit, with exotic hints of mandarin and dry oaky spice that lingers long on the finish. One to sip and savour. Alc 64.2%

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A slam-dunk for Hennessy

Cognac house Hennessy has teamed up with basketball star LeBron James to release a VS bottling. Hennessy VS x LeBron James (Alc 40%) is based on the blend for Hennessy Bras Armé, labelled with a portrait of James and his trademark crown. ‘As an admirer of its iconic brand, I’ve always appreciated Hennessy’s commitment to basketball and how it celebrates the sport’s influence on and off the court,’ said James, who paid a visit to the maison in Cognac. ‘This collaboration represents a shared sense of dedication and discovery coming to life for everyone to enjoy.’

Aromas of dark chocolate, candied orange peel, vanilla and spice lead to a smooth and rounded palate of almonds, fresh orange and milk chocolate, with mellow woody spice. Sip it neat over ice or try it in the Henny-Rita cocktail, a new twist on a Margarita. Shake 45ml VS Cognac, 15ml orange liqueur, 20ml lime juice, 30ml orange juice and 5ml agave syrup; strain into a rocks glass with a hibiscus salt rim and ice, and garnish with an orange slice. £36.99-£42/70cl Amazon, Drink Supermarket, Harrods, Master of Malt, The Bottle Club, Threshers

What is… XO in Cognac and rum?

The term ‘XO’ appears on labels of both rum and Cognac. But does it mean the same thing for both? The short answer is no. An abbreviation for ‘Extra Old’ in Cognac, XO denotes a blend created from different eaux-de-vie, the youngest of which must be aged in barrel for at least 10 years. While XO also stands for ‘Extra Old’ in the rum category, there are no rules governing the use of the term, so the definition varies from country to country and producer to producer. It’s often used as a marketing term to denote a premium aged rum, but you’ll need to check the back label or the producer’s website to discover the exact age.

What to drink now… Sloe Gin Fizz

The Gin Fizz cocktail was first recorded in the 1876 book Bartender’s Guide by Jerry Thomas. Variations such as the Silver Gin Fizz (with egg white) and Ramos Gin Fizz (with cream) appeared later that century, but this simple mix of gin, lemon juice, sugar and soda water remains an enduring classic. For a festive twist, use a seasonal sloe gin with rich berry flavours. Try Boatyard Sloe Boat Gin (Alc 29.8%, £26.30 £36/70cl Widely available) made in County Fermanagh, Northern Ireland, using wild-harvested sloe berries, steeped for six months to create a deliciously fruity tipple with notes of plums, cranberries and spice. Fancy a touch of luxe? Use Champagne or sparkling wine instead of soda.

Ingredients: 60ml sloe gin, 30ml lemon juice, 15ml sugar syrup, 120ml soda water

Glass: Highball

Garnish: Lime and a sprig of rosemary

Method: Add all ingredients apart from the soda to a shaker filled with ice and shake until your hands are cold. Pour into an ice-filled glass and top with soda.

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They say that necessity is the mother of invention, and in the rum world this sentiment couldn’t ring truer than in the case of rhum agricole. A lesser-known style than its molasses counterpart, agricole – translated as ‘agricultural’ and made from pure sugar-cane juice – came to prominence at the end of the 19th century, when global sugar prices dropped, threatening the economies of French island colonies in the Caribbean, leading to sugar-cane juice being distilled into rum.

Today, the islands of Martinique (which has its own AP), and Basse-Terre, Grande-Terre and Marie-Galante in Guadeloupe (which holds a GI) are all known for rhum agricole production, in which sugar cane is crushed and its juice (vesou) fermented, distilled and sometimes aged.

But sugar-cane juice rum isn’t restricted to the French Caribbean – from Grenada and the Seychelles to Hawaii and Florida, distillers are increasingly working with locally grown sugar cane to make these exceptionally distinctive styles of rum. Not to mention clairin from Haiti and cachaça from Brazil, which are also rums made from sugar-cane juice.

So, why does this style of rum have such an allure? And, most importantly, how can you drink them?

Navigating nuance

‘Agricole is funky, bright and complex in flavour,’ explains Chloe Rose of Call Me AL bar in the northwest of Hong Kong island, previously also of rum-focused The Lobo in Sydney.

One of the brands best known for showcasing the range of flavours achievable in agricole rums is Rhum JM. Located on the northern tip of Martinique at the foot of the infamous Mount Pelée volcano, the producer grows its own sugar cane on half of its 300ha estate. Harvested between February and June, the sugar cane is crushed within an hour of harvest, distilled in two vast column stills and either left unaged or transferred into ex-bourbon, American oak or French oak barrels.

It’s the favourite agricole of Drew Fleming, award-winning bartender and co-founder of the Isle of Man’s Kiki Lounge. ‘Tasting their full range from start to finish is such a journey,’ he says. ‘Particularly their more obscure bottlings; the sugar cane for their Fumée Volcanique bottling is grown in super-volcanic soil. As you’d expect it’s smoky, but it retains the freshness and zip that makes agricole so fun to work with.’

Place & taste

Agricole rums are also heralded for their ability to express the terroir in which their sugar cane is grown. ‘What agricultural rum enthusiasts generally love is its incomparable richness, complexity and aromatic diversity,’ explains François Le Grelle of Martinique’s Baie des Trésors. ‘Only the distillation of pure cane juice can extract and concentrate all these flavours. [It is] to rum what single malt is to whisky.’

This distillery makes rums centred on terroir using sugar cane grown not far from Baie du Trésor and the Caravelle peninsula on the Galion Agricultural Estate, which dates back to 1849. ‘Each plot is like a vineyard for fine wines, with no blending between plots or even between years,’ Le Grelle says. ‘After several years of production, we can very distinctly recognise the “DNA” of each plot.’

Over in Grenada, Renegade Rum Distillery diligently celebrates the individuality of its volcanic and alluvial terroirs in its rums (which it refers to as cane rum, not ‘agricole’), where cane from single terroirs is harvested and distilled to showcase its distinctive flavours. Rhum Clément in Martinique, meanwhile, uses a single cane variety, canne bleue, to make a rum that features floral and citrussy notes alongside those more typically associated with agricoles, such as grass and freshly cut sugar cane.

In the Seychelles, Takamaka works with local sugar cane grown in granitic soil and beach sand, which emphasises the herbaceousness in the rums produced. ‘The cane we use in our distillery has distinct terroir notes as a result of the particular soil and land type found in the Seychelles,’ says master blender Steven Rioux. ‘The green juice is rich with notes of raw sugar, floral grassiness and the essence of the sun baked soil.’

If you’re drinking this style of rum for the first time, be prepared to leave any preconceptions based on other styles of rum at the door.

If you want to taste them neat (many sugar-cane rums make excellent sippers), then Kiki Lounge’s Fleming has a handy tip: ‘Buy two different bottles. This way you can start to build your knowledge through the medium of comparing and contrasting.’ And if your home cocktail skills are well honed, he also suggests mixing the rum in a Daiquiri before experimenting further, in order to see how it plays with the basic building blocks of any cocktail: acid and sugar.

For Call Me AL’s Rose, drinking these rums unaged really allows their character to shine. ‘For me, this minimal interaction with the production is an amazing representation of terroir in spirits, creating something funky, interesting and fun.’ Keeping it simple, she says, is also key in, say, a Ti’ Punch (Martinique’s national drink, a mixture of rhum agricole, lime juice and cane syrup), ‘a Daiquiri or just a banging rum highball’.

Discover sugar-cane juice rums: Five to try

Baie des Trésors Fruits des Pluies

Martinique

Made using sugar cane that’s exposed to plenty of rainfall on high ground in Dufferet, this expression has been aged for a few months in French oak barrels. Lots of candied fruits and bright florals on the nose, with liquorice, dark chocolate and more earthy tones becoming vivid on the palate. Would work brilliantly in a riff on an Espresso Martini. Alcohol 50%

Paranubes Caña Morada

Mexico

This overproof white rum from Mexico uses a single sugar cane variety, Morada. It’s a really rather special rum that has been fermented in pine vats. It’s made in the Sierra Mazateca in Oaxaca, in a small mountain village called Rio Tuerto. Lots of grass and savoury vegetal notes are matched with bright citrus and grounded with an earthiness, no doubt thanks to its terroir. Alc 54.5%

Renegade Pre-Cask Dunfermline Column Still

Grenada

This is one of my favourite sugar-cane juice rums – bursting with citrus peel and a sweet florality on the nose before plunging into much more savoury and spicy notes on the palate. Made using the 2020 harvest of Lacalome red sugar cane and named after a lost distillery on the land where it grows (a terroir called Mango Lane), this rum has been distilled using column stills (they do the same using pot stills, so you can taste the difference). Alc 50%

Rhum JM VSOP

Martinique

One of Rhum JM’s old premium rums, this expression has been aged in ex-bourbon barrels for three years, before finishing in new American oak casks. Grassier agricole notes are complemented by rich toffee and vanilla hints, before moving into warming baking spices and a rich, buttery finish. The perfect sipper. Alc 43%

Takamaka Le Clos Napa Laz

Seychelles

The latest release from Takamaka’s exclusive Le Clos range, Napa Laz combines the 2022 and 2023 harvests of local sugar cane for this very special blend of unaged rums. There’s the expected cut-grass note, which is ramped up with hints of green peppercorns before moving into subtle citrus. A mineral backbone gives this rum its surprise factor. Alc 53.4%

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Read about rum

If you’re keen to expand your rum knowledge, a new book by global rum ambassador Ian Burrell has you covered. Published this month, Rum: A Tasting Course explores the history and culture of rum, covering everything from how and where it’s made to different styles and understanding flavours and aromas. There’s practical advice on how to taste, with reviews of more than 100 rums by region to give you inspiration. The final part of the book is dedicated to rum cocktails, with easy-to-follow, illustrated recipes and recommendations on the best bottles to choose for each mix. In full colour, including an impressive selection of vintage illustrations and photographs, plus flavour maps, it’s an engaging read for novices and rum aficionados alike. £20 DK

What is… a worm tub?

This is a term that might be familiar to whisky geeks. Worm tubs can be found outside some Scotch distilleries. They’re large vats (the tub) of cold water that contain a long coiled copper pipe (the worm). The pipe is connected to the top of a still, where spirit vapour is collected. As the vapour travels down the worm, it cools and condenses back into liquid form. Worm tub condensers are credited with creating a heavier style of whisky; though they’re less efficient than the more popular shell and tube condensers. Distilleries that prefer to use worm tubs include Brora, Dalwhinnie, Speyburn, Springbank and Talisker.

What to drink now… Last Word

Unlike those of most other cocktails, the origins of the Last Word aren’t disputed or lost to history. This pre-Prohibition mix was created at the Detroit Athletic Club (DAC) and its name appeared in print for the first time in a 1916 issue of the club magazine. A blend of equal parts gin, maraschino cherry liqueur, Chartreuse and lime juice, it’s a drink whose popularity waned in the second half of the 20th century. But it became part of the modern cocktail revival when it was championed by the late Murray Stenson on his 2003 menu at the Zig Zag Cafe in Seattle. It was reinstated on the menu at DAC in 2009. Chartreuse is a French herbal liqueur produced in green and yellow versions. This recipe calls for Green Chartreuse (Alc 55%, £42-£60/70cl Distillers Direct, Drinks Direct, House of Malt, Master of Malt, Ministry of Drinks, Royal Mile Whiskies, The Spirits Room, The Whisky Exchange).

Ingredients: 30ml gin, 30ml maraschino, liqueur, 30ml Green Chartreuse, 30ml fresh lime juice

Glass: Coupe

Garnish: Maraschino cherry

Method: Put all of the ingredients in a shaker with ice and shake until your hands are cold. Strain into a chilled glass.

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A toast: New rum from Brugal

Dominican Republic distiller Brugal has launched a new luxury sipping rum as a permanent addition to its range. Maestro Reserva (Alc 41.2%) is aged in American oak Sherry casks, using a proprietary toasting technique called ‘dark aromatic toasting’, developed by maestra ronera Jassil Villanueva Quintana. After an initial period of barrel ageing, the casks are emptied, then immediately toasted while still wet. ‘This process is like flambéing a crème brûlée,’ explains Jamie Campbell, global brand education manager at Brugal.

The casks are refilled straight away for a final period of ageing. ‘This re-imbues the rum with additional sweetness,’ adds Campbell. Aged for up to three and a half years, this is a darkly seductive rum with harmonious aromas of caramel, orange, vanilla and toasted coconut, plus subtle smokiness. It’s exceptionally smooth and rich, with an enjoyable viscosity on the palate that’s layered with notes of caramel, toffee, dulce du leche, citrus oils, ripe tropical fruits, roasted pineapple and mellow spice. The long, creamy finish has hints of fig and sultana. £148 £175/70cl Amathus Drinks, Berry Bros & Rudd, Hedonism, Master of Malt, Selfridges, The Whisky Exchange

What is… a hydrosol?

Used in skincare and beauty products, hydrosols have also been popping up on cutting-edge cocktail menus lately. Sometimes called ‘floral waters’, hydrosols are a by-product of essential oil manufacture, made by distilling fresh flowers, fruit, herbs and leaves. As these botanicals are heated with water to release their oils, the steam that’s created contains oils and essences from the water-soluble parts of the plant. When the steam cools, it becomes a hydrosol, a water-based product that’s much gentler than an essential oil. Hydrosols can be used to add subtle botanical notes to drinks.

What to drink now… Singapore Sling

A cocktail that instantly makes you feel like you’re on holiday, the Singapore Sling dates back to colonial times, when it was invented by Chinese bartender Ngiam Tong Boon sometime between 1899 and 1915 at Raffles Hotel in Singapore. The Singapore Sling is first name checked in The Savoy Cocktail Book by Harry Craddock in 1930, where the ingredients are given as gin, lemon juice, cherry brandy and soda water. Today, the signature recipe at Raffles also includes Cointreau, Bénédictine, pineapple juice and Angostura, and substitutes lime juice for lemon. It’s the cherry brandy that distinguishes the Singapore Sling from a standard Gin Sling and gives it a pink hue. Raffles recommends Heering Cherry Liqueur (Alc 24%, £22.99-£38/70cl Widely available).

Ingredients: 30ml gin, 15ml Heering Cherry Liqueur, 7.5ml Bénédictine DOM Liqueur, 7.5ml Cointreau, 10ml grenadine, 15ml fresh lime juice, 120ml pineapple juice, 1 dash Angostura aromatic bitters, soda, water to top

Glass: Sling

Garnish: Lemon slice and cherry

Method: Put all of the ingredients except the soda water in a shaker with ice. Shake until your hands are cold, then strain into a tall glass filled with ice. Top with soda water and stir gently to mix.

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Legendary Port Ellen distillery reopens

Reporting by Neil Ridley. See the full story here.

Former ‘ghost distillery’ Port Ellen has been resurrected as part of a £185 million investment by Diageo. The Islay single malt distillery was founded in 1825, but mothballed in 1930. After reopening in 1967, it was closed again in 1983. Its last casks were stored nearby and over the following decades, they blossomed into an extraordinary, distinctly smoky single malt. In 2017, Diageo announced plans to bring Port Ellen back to life. Work was completed early this year and the new distillery complex opened in March. ‘We’re very lucky that we have the Diageo archive team, who had documents and blueprints for the original stills,’ explained Master Distiller Alexander McDonald. ‘Everything from the shape and fill size has been accurately recreated to the original specifications.’ To celebrate, the distillery has unveiled a new release: Port Ellen Gemini. This 44-year-old release features twin decanters of whisky first distilled in 1978 and filled into two contrasting oak casks. Only 274 sets are available, priced at £45,000.

What is… a Carter-head still?

The Carter-head still was invented in 1821 by John Carter, specifically for gin production. It makes use of a separate botanical basket to infuse the heated vapour as it leaves the top of the still, gently extracting the flavours and aromas from the botanicals inside. In a traditional still, the botanicals are simply immersed in the base spirit and heated. Although widely manufactured until the 1960s, Carter-head stills are now only used by a handful of gin distillers, including Hendricks and Bombay Sapphire.

What to drink now… Hemingway Daiquiri

Also known as an El Floridita, this is a twist on the classic Daiquiri: a mix of rum, lime juice and sugar. The original is said to have been invented in Cuba in 1898. This twist was created by Constantino ‘Constante’ Ribalaigua Vert, who created various Daiquiri adaptations at his Havana bar El Floridita in the 1930s. The Hemingway Daiquiri is based on Ribalaigua’s Daiquiri No3, which added a barspoon each of grapefruit juice and maraschino liqueur to the original recipe. It’s named after writer and prodigious imbiber Ernest Hemingway, who drank many of them at El Floridita. If you want to mix one at home, try Plantation 3 Stars (Alc 41.2%, £24.95-£28/70cl Amazon, Distillers Direct, Spirits Kiosk, The Whisky Exchange, Threshers), an engaging blend of rums from Barbados, Jamaica and Trinidad.

Ingredients: 50ml white rum, 15ml freshly squeezed lime juice, 10ml sugar syrup, 1 barspoon grapefruit juice, 1 barspoon maraschino liqueur

Glass: Coupe

Garnish: Luxardo maraschino cherry

Method: Put all of the ingredients in a shaker with ice. Shake until your hands are cold, then strain into a chilled coupe and garnish.

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The British Isles might not be the first place you think of when it comes to rum distillation. Blending, perhaps. The Royal Navy famously brought rum to England from various Caribbean nations to create the blend for the daily ration given to sailors, and to this day there’s no shortage of rum imported for blending, or being turned into spiced rum. But production of this spirit from scratch is usually associated with countries where rum’s raw material, sugar cane, is grown.

That isn’t stopping a growing number of British craft distillers who are distilling their own rum using imported molasses (the by-product of sugar production used to make most of the world’s rums) or other forms of sugar cane. There are now rum producers across the UK – as many as 70, by some counts. For British craft rum distillers, it’s worth going against the grain, so to speak, to have full control over the way their rum tastes.

‘I have complete freedom to adjust and tamper with every single variable that influences flavour development later in the process,’ says Doug Miller, founder and distiller of Scratch Spirits, based in Hertfordshire.

Lewis Hayes, founder and owner of dedicated rum distillery DropWorks, agrees. ‘We have full control over the quality of our production, and can ensure that every step of the production process, from raw material all the way through to the final spirit, is of the highest quality.’

Pride of place

Acknowledging the challenges in terms of difficulty and expense, Kentish distillery Greensand Ridge founder and distiller Will Edge says he wouldn’t make rum any other way. ‘For me it’s about provenance, pride and nerdiness,’ he says, adding that he’s also able to explore flavours that are distinct from those produced in the Caribbean.

Provenance is important to Paul Kerruish, too, co-founder and head distiller of The Fynoderee Distillery on the Isle of Man. ‘We wanted to produce a rum from scratch here to give the product a real sense of place and belonging, even if at this point, subject to global warming, we are unable to grow the sugar cane here on the island.’

Max Vaughan, co-founder of White Peak Distillery, feels the same. ‘We’ve always wanted to produce as much authentic spirit as we can from Derbyshire, which has meant making the spirit on site to the fullest extent we can,’ he says, adding that he was able to apply what he had learned from producing whisky at the distillery.

Similarly, pioneering Scottish brand Seawolf, from the Mothership team behind Edinburgh bars Bramble and Lucky Liquor Co, draws on the country’s spirits-producing heritage. ‘Applying the techniques and methods used in whisky is an obvious approach for us,’ says co-creator of the brand Jason Scott. ‘We’re purist in our approach, so don’t deviate too far from that.’

The team behind Seawolf also had their bars in mind when creating their rum. ‘As bar owners and cocktail bartenders, we designed our rum to create the best Daiquiri possible,’ he says.

Free to experiment

Georgi Radev, co-founder of London rum-specialist bar Laki Kane, values being able to use UK distillers. ‘There’s a benefit to working with brands produced locally, as you can maintain a good relationship with the distillers,’ he says, adding that the UK’s rums are bringing something individual to the table, too. ‘Distillers in the UK like to experiment, think outside the box and create unique flavours. They already have a variety of rum put into different barrels – I can’t wait to taste these after a few years.’

Radev is right about the extent of experimentation, starting with the raw material. For Kerruish, the best option is panela, a solid form of unrefined whole cane sugar. ‘It’s essentially the nearest thing we can get here on the island to using fresh-squeezed sugar cane juice,’ he says.

At White Peak, a blend of molasses and panela has proven to be the best option, while DropWorks in Nottingham makes use of both molasses and imported sugar cane honey. For others, such as Miller at Scratch Spirits, molasses is the way to go. ‘We use A-grade molasses, which is astonishingly expensive, but lends a far deeper, richer flavour profile for the yeast to get to work with, so it is worth it,’ he says.

Paul Rutasikwa, co-founder and head distiller of Scotland’s Matugga Distillers, agrees. ‘Molasses is naturally rich, and you get a wide palette of flavours, from light grassy notes to deep caramelised sugar and vanilla.’ For Greensand Ridge’s Edge, this is the most sustainable option, too. ‘I only use locally sourced surplus produce to make spirits, so I use out-of-date molasses from UK cane sugar refining – if I didn’t have that local surplus supply of the raw material, I wouldn’t make rum,’ he says.

Question of style

It’s early days for British rum, so when it comes to creating a defining style, there’s everything to play for. ‘I create a distillate that will be perfectly at home in a wide range of casks – from sweet wine casks from the south of France, to peated whisky from Islay,’ says Miller. ‘There is a huge opportunity to make the most of our fantastic inclement climate and our close proximity to a range of other excellent producers to create rums that rival some of the best in the world. British rum shouldn’t attempt to mirror what rums from other regions do so well.’

Drawing further on its Scottish heritage, the Seawolf team are making use of Scotch casks to age their rums. ‘We’re also an independent Scottish whisky bottler, so we recently filled a Sherry cask that had held a peated Glenglassaugh whisky,’ says Scott. ‘By ageing in Scotch whisky casks we reinforce our connection to Scotland, not to mention the benefits it has on the flavour of the liquid.’

Time will tell whether a general style, or multiple styles, of UK rum will emerge. As Rutasikwa puts it: ‘It will be exciting to see how rum aged on the south coast of England compares with the spirit aged in the Midlands, or with rum aged in Scotland’s Highlands and Islands.’

Eight rums of the British Isles to try

Anglesey Rum Co South Stack Golden Rum

Wales

From the Isle of Anglesey off the coast of Wales, at Llanfairpwll Distillery, comes this quite classic, robust golden rum, with distinct molasses notes accompanied by lime juice and vanilla. Also in the range are white, spiced and dark rums. Alcohol 40%

DropWorks Dark Drop Rum

England

Offering a new take on a traditional style, dedicated rum distillery DropWorks’ dark rum, made with pot-still rum blended with sugarcane molasses, is tangy and sweet, with dark berry fruit and ginger spice – a versatile, mixing rum. Alc 40%

Glashtyn Silver Manx Rum

Isle of Man

The Fynoderee Distillery on the Isle of Man produces a pair of rums alongside its vodka and an array of gins – and there’s whisky on the way, too. This unaged rum is delicate, with flaked coconut and stone fruit plus a creamy texture, and a hint of green pepper on the finish. Alc 43%

Mapmakers Coastal Spiced Rum

Scotland

While Dunnet Bay’s from-scratch rums mature, the team there is adding some extra character by blending with five-year-old Caribbean rum, and adding locally grown and foraged botanicals such as scurvy grass and sea kelp. Spiced rum, but not as you know it. Alc 40%

Matugga Masala Chai Spiced Rum

Scotland

A pioneer in Scotland’s rum-producing scene, Matugga brings its ties to East Africa to bear when producing its range of rums. This spiced expression is made with a masala chai blend, adding compelling notes of black tea and warming spice to its spirit, brought together by the addition of Scottish honey. Alc 42%

Scratch Single Cask

Winter 2023 Release

England

This single cask pot-still rum is matured for three years in a former Muscat cask, creating an indulgent spirit with dried apricot, stewed plums and vanilla fudge notes, plus a touch of spice. This one’s for sipping on cold English nights. Alc 47.2%

Seawolf White Rum

Scotland

From the crew behind Edinburgh bars such as Bramble, Seawolf was created with cocktails in mind, Daiquiris in particular. This unaged rum is wonderfully characterful, with white chocolate, vanilla and banana in abundance, and a savoury hint, too, with a lifted citrus-peel note to finish. Alc 41%

White Peak Cask Aged Rum

England

Derbyshire’s White Peak might be a whisky distillery at heart, but it’s beginning to release remarkable rums, too. This one is aged in a combination of ex-bourbon and virgin oak, resulting in rich honeycomb and toffee aromas, with a rounded mouth feel. Alc 45%

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A rum for whisky lovers

Rum is thriving in the UK: total sales were worth £1.08bn in 2023, according to Statista, while producers of British rum are hitting their stride. Rum sales overtook whisky sales in the UK for the first time in 2022 – and the latest launch from The Whisky Exchange looks set to lure even more whisky drinkers away from the dram… Foursquare Mystique 14 Year Old (Alc 62%) is pitched firmly at whisky enthusiasts, with maturation in ex-bourbon barrels, followed by four years in an ex-Sherry cask. A blend of pot- and column- distilled rums, it’s produced at Foursquare Distillery in Barbados, where Master Distiller and Master Blender Richard Seale oversees the dual maturation process.

‘We have always been huge supporters of Foursquare at The Whisky Exchange and it is an honour to partner with Richard on another limited release with him,’ said Dawn Davies, head buyer at The Whisky Exchange. ‘The rums are the perfect stepping stone for the whisky drinker who wants to explore this fast-growing category, as well as providing delicious liquid for the rum lover.’ Add a splash of water to open up the intensely spicy aromas layered with dried orange peel, cigar box and sweet tobacco. Then linger over complex flavours of toffee popcorn, burnt caramel, fig biscuits, nutmeg and cloves. £110/70cl The Whisky Exchange

What is… a tincture?

Concentrated extracts of a botanical – such as a herb, spice, fruit or flower – are known as tinctures. They are made by steeping the botanical in a neutral spirit, usually vodka, to produce an intense single flavour. This is then used in tiny quantities, just a few drops, to boost the flavour of a cocktail or can be used as a spray to add aroma. Tinctures have been used since Prohibition times; an 1887 edition of the iconic Bar-Tenders Guide by Jerry Thomas contains several recipes for tinctures, including cinnamon, clove, orange and lemon. Tinctures differ from bitters as they offer just one flavour, while bitters are more complex.

What to drink now… Kiss

If you’re in the mood for romance this Valentine’s Day, it’s time for a Kiss… This twist on a classic Martinez (gin, vermouth, maraschino liqueur and bitters) was created by leading New York bartender Brian Miller in 2019. The addition of Dubonnet (Alc 14.8%, £9.95-£14.50/70cl Widely available) an aromatised French wine that was a favourite of Queen Elizabeth II and the Queen Mother, gives the drink a more herbaceous and slightly sweeter taste than a Martinez. Miller’s original recipe calls for an apple slice fan garnish; I prefer a simple maraschino cherry.

Ingredients: 60ml gin, 22.5ml sweet red vermouth, 22.5ml Dubonnet, 7.5ml maraschino Liqueur

Glass: Nick & Nora

Garnish: Maraschino cherry

Method: Put all of the ingredients in a mixing glass with ice and stir to combine. Strain into a chilled glass and garnish.

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Another Christmas looms large and most of us in the UK are already well into the party spirit, despite the cold, blustery weather outside. However if you’re longing for warmer climes and to feel the tropical vibe of the Caribbean – and beyond – what better way than with a few wonderfully distinctive and beautifully crafted rum expressions?

Cognac, brandy, whisky – and fortified wines such as Port and Sherry – tend to be thrust into the spotlight in December. But rum, in its various guises, can transport us to warmer times and exotic locations. That makes it a perfect tipple for fireside sipping, as well as offering rich complexity to Christmas-themed cocktails.

Surprise the wine connoisseur in your life this Christmas with a Decanter Premium subscription

Rum has officially become the fastest-growing spirits category in the UK and the marketplace has become hugely enriched with new bottles. You can find bright, fresh and fruity white rums from New World locations – even England and Scotland are getting in on the act. As well as darker, heavier, highly expressive cask-aged Caribbean styles, which are beginning to excite even the most ardent single malt whisky connoisseurs.

Elsewhere, distillers are beginning to explore the natural terroir of the raw materials used in making rum, with locally sourced sugar cane and wild yeast strains all bringing a sense of place to the spirit. Here’s a few of my favourite discoveries from this year, with plenty of flavoursome variety to bring some extra Christmas cheer to your drinks cabinet.

Best rums for Christmas

Brugal Colección Visionaria Cacao

For the Dessert Lover 

A very opulent option to pair with your favourite Christmas dessert, this aged rum from the Dominican Republic has been matured in specially selected casks in which cacao beans have first been toasted. This imparts delicate, yet sumptuously aromatic chocolate notes into the rum. Alcohol 45%

Canerock Jamaican Spiced Rum

For the Spice Lover 

Created by rum legend Alexandre Gabriel, the man behind the Plantation brand, Canerock takes spiced rum to a completely different level, bringing highly detailed, warming spiced notes of Madagascan vanilla pod, Jamaican ginger and Caribbean coconut, alongside a distinctive ester-led Jamaican rum complexity. Try this neat or in a fabulous Rum Old Fashioned. Alc 40%

Ceylon Arrack

For the Trend Setter 

Emerging as a new trend in rum-style spirits, Ceylon Arrack is the traditional spirit from Sri Lanka, made using the sap from coconut flowers. It was a staple in many classic cocktail books from the late 19th century and has recently seen a resurgence, thanks to its deliciously aromatic, floral sweetness and rich buttery taste. Try it neat, over ice or in a Daiquiri. Alc 40%

Discarded Banana Peel Rum

For the Thrill-Seeker 

This well-rounded and smooth blend of Caribbean rum is infused with waste banana peels, which would have otherwise been discarded (hence the name). Rich and spicy, with a very pronounced caramelised banana note, alongside brown sugar and vanilla sweetness. Alc 37.5% 

DropWorks Funk Drop Rum

For The Overproof Fanatic

This very bold and truly funky English white rum is created using a unique wild yeast strain and distilled in a highly distinctive double retort still, which brings an intensely tropical fruit note to the spirit. Think pineapple, guava and ripe mango. The perfect way to bring some real bite to your favourite cocktails. Alc 63%

Flor de Cana 18

For the Considered Sipper 

This complex Nicaraguan rum is a perfect fireside sipper, post-Christmas lunch, with a palate full of rich dried fruit, dark chocolate, swathes of vanilla and oaky spices. Try it with cheese too and perhaps even a homemade mince pie. Alc 40% 

Mount Gay Single Estate

For the True Connoisseur 

The first in a series of truly momentous rums for iconic Bajan rum distiller, Mount Gay, the Single Estate releases focus on the terroir of locally grown sugar cane. The molasses used in this limited edition spirit comes from two specific harvests from 2016 and 2017. The resulting rum is wonderfully nutty, with toasted hazelnuts, vanilla pipe tobacco, liquorice spice and bright tropical fruits. Sensational stuff. Alc 55%

Rhum JM Blanc Agricole

For the Cocktail Enthusiast 

Rhum agricole is a specific style of rum from the island of Martinique, and is famed for its fresh, vegetal flavours and slightly savoury-sweet honeyed aroma. It also lends a wonderful complexity to rum cocktails, such as an El Presidente or a fruity Rum Punch. Alc 50%

Ron Santiago 20 Extra Añejo Gran Reserva

For the No-Nonsense-Classic Rum Lover

A real treat for Cuban rum lovers, this expression has been matured for two decades in American white oak casks. It’s full of classic dark rum characteristics: roasted pineapple, sweet vanilla, dark chocolate, bonfire toffee and roasted coffee. A spirited festive highlight without doubt. Alc 40%

Veritas White Rum

For the Daiquiri Lover 

Veritas (which is the Latin for ‘truth’) is a collaboration between Hampden Estate in Jamaica and Foursquare distillery in Barbados, along with a legendary Italian bottler of spirits, Velier. Made from a blend of mostly unaged spirit distilled in column stills at Foursquare and pot still rum from Hampden Estate, the result is a white rum that is textured and heavy, yet mixable and versatile. A real treat for anyone looking to step up their white rum game. Alc 47% 

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Rock around the croc

Cuba’s luxury Eminente brand is a relative newcomer to the world of rum, launching just three years ago. Its distinctive crocodile-skin glass bottles are inspired by Cuban crocodiles, synonymous with the island’s national identity; locals think Cuba is shaped like a crocodile, earning it the nickname Isla del Cocodrilo. The latest release, 10-year-old Eminente Gran Reserva Edition No1 (Alc 43.5%), is a follow-up to Eminente Ambar Claro (three years old) and Eminente Reserva (seven years old).

Made by César Marti, the youngest Cuban Maestro Ronero, Eminente rums are notable for the high percentage of aguardiente [‘eau-de-vie’ distilled spirit, in this case from Cuban sugar cane] in their blends. Cuban rums must contain a minimum of 7% aguardiente; Eminente Gran Reserva contains 80%, blended with light rum. The final blend is finished for three months in French oak. Aromas of roasted pineapple, butterscotch, lemon tart, ginger cake, fresh citrus. The spicy palate has notes of dark chocolate, dried orange peel, toasted coconut and ripe mango, alongside fresh grassy and woody notes. Enjoy it neat over ice. £74.25/70cl Master of Malt, The Whisky Exchange.

What is… chill filtration?

A term that you may notice on whisky bottles, ‘chill-filtered’ refers to the process of cooling a barrel-matured spirit to between -10°C and 4°C, then filtering it to remove certain molecular compounds. These compounds, such as fatty esters, can make a whisky cloudy when ice or cold water is added. As well as improving the clarity of chilled whisky, fans of chill-filtration claim that it enhances the final flavour; though opponents of the technique argue it can negatively impact both taste and mouthfeel. However, blind tastings have shown there is little difference in scores for chill-filtered and non-chill-filtered whiskies.

What to drink now… Negroni Sbagliato

While the Negroni (Campari, gin and vermouth) was likely invented around 1919, the Negroni Sbagliato is a more modern affair. Sbagliato translates as ‘mistaken’ or ‘wrong’ and the story goes that Mirko Stocchetto of Bar Basso in Milan accidentally grabbed a bottle of spumante instead of gin while mixing a Negroni in the early 1970s. But Mirko’s son Maurizio, who still runs Basso, claims the recipe was developed deliberately to appeal to the increasing number of female drinkers visiting the bar. Either way, this lighter take on a Negroni found new fans when it went viral on TikTok last year, and it’s a great festive sparkling cocktail. Use Four Pillars Spiced Negroni Gin (Alc 41.8%, £37.81-£44.49/70cl Amazon, Proof Drinks, The Good Spirits Co, The Whisky Exchange, Urban Bar), an Australian spirit with Tasmanian pepperberry, cinnamon and ginger botanicals.

Negroni Sbagliato

Ingredients: 30ml Campari, 30ml sweet vermouth, 60ml Italian sparkling wine

Glass: Rocks

Garnish: Orange wheel

Method: Pour all ingredients into an ice-filled glass. Stir briefly, then garnish

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More to Madeira

Wine lovers will know Madeira for its fortified wines, but this group of Portuguese islands in the Atlantic ocean also boasts a long history of rum production. Sugar cane has been grown here since 1425 and William Hinton Distillery, the oldest rum producer, was founded in 1845.

Madeira native Harold Vieira and his partner Hansa Palmer are on a mission to make these rums better known. Their company, Harold & Hansa, imports a range of agricole rums produced by Engenhos do Norte in Porto da Cruz – Europe’s only steam-powered distillery. Latest releases in the premium 970 range include 12 Year Old Reserva Velha (Alc 59.7%, £104.90/70cl) a smooth and characterful pot still rum with layers of dried fruit, toffee, Madeira cake, orange and candied peel.

While 970 Madeira Brandy Cask (Alc 53.9%, £104.90/70cl) is a complex sipping rum, aged in brandy casks for seven years, that combines grassy agricole freshness with deeper woody notes, spice, salted caramel and dried apricots. Check availability and the rest of the range via the Harold and Hansa website.

What is… a Boston shaker?

All cocktail shakers serve the same basic purpose: to mix ice and liquid. The first recorded use of a shaker dates back to 1848 in New York City, when a flared glass and slightly larger tin cup were fitted together to shake juleps. Over time, stainless steel replaced tin and this two-part mixing tool was known as an ‘American shaker’ by the mid 20th century, then an ‘American-type Boston shaker’ and finally just a Boston shaker. No one is sure why the name Boston was chosen, though it can be traced back to a series of adverts by shaker manufacturer WR Loftus in the 1920s. Modern Boston shakers can be either glass and metal or consist of two metal tins.

What to drink now… Corpse Reviver No2

This spooky-sounding mix is on theme for Halloween, but in fact the name refers to a group of pick-me-up morning drinks intended to refresh patrons who had overindulged the night before. Harry Craddock’s The Savoy Cocktail Book (1930) offers two recipes: No1 combines vermouth, Calvados and brandy, ‘To be taken before 11am or whenever steam and energy are needed’; No2 comes with the following note: ‘Four of these taken in swift succession will revive the corpse again’. While we wouldn’t recommend drinking four, you should try mixing one, using a good London Dry gin such as Portobello Road London Dry No171 (Alc 42%, £23.90-£28/70cl, widely available).

Corpse Reviver No2

Ingredients: 22.5ml London Dry gin, 22.5ml Lillet Blanc, 22.5ml Cointreau, 22.5ml fresh lemon juice, 1 dash absinthe

Glass: Cocktail

Garnish: None

Method: Shake all the ingredients with ice, until your hands are cold, then strain into a chilled cocktail glass

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Grassy and citrussy. Clean and fresh. Floral and fruity. They’re words you might associate with a characterful blanco tequila, the white spirit made with blue agave. But they’re also qualities often found in white rum – a category long underappreciated by spirits connoisseurs due to widespread preconceptions about its quality and profile.

‘Rum is the most diverse spirit category there is,’ says Lewis Hayes, owner of Black Parrot, a London specialist rum bar listing more than 700 bottles. ‘Yet inevitably in the UK, if someone is asking for a white rum, they have one expectation: a light alcohol that may as well be vodka in terms of flavour. It’s often just something to mix with cola.’

Yet despite white rum’s uninspiring image, premiumisation is slowly underway. Thanks to new producers focused on flavour and transparency, increased availability of global bottlings and wider consumer interest in traceability, there is more to draw white spirits lovers to the category than ever before. As the prices of coveted blanco tequilas soar, could quality white rum provide an affordable yet interesting alternative?

Conjuring up complexity

What Hayes says is true: rum is perhaps the single most complex spirit category there is, with colour only providing a fraction of the picture. There are myriad different production methods, stylistic profiles and local regulations at play. Rum can be made from molasses, fresh sugar cane juice or sugar cane syrup – or some combination of all three – and using many different cane varieties and yeast strains. It can be distilled using both characterful pot stills and more neutral column stills, and blended across different countries as well as different age statements. And unlike, say, Scotch whisky, it can be distilled anywhere in the world. ‘I make an overproof white rum with sugar cane syrup and a long fermentation – it’s off-the-charts full in flavour,’ remarks Hayes, who distils in Britain through his brand Dropworks.

We tend to think of white rums as being unaged but that isn’t necessarily correct. While some never see cask ageing, many others are aged for short periods in wood – typically a few months – to mellow any sharp edges. Others are aged for years before being charcoal-filtered to remove traces of barrel-imparted colour, much like a cristalino tequila. And others still combine unaged rum with small quantities of darker rum to achieve a very pale tint. For example, British B-Corp brand Hattiers blends five- and eight-year-old Barbados, Australian and Trinidad rums with three unaged Jamaican rums to create its honey-hued Eminence Blended Aged White (available from Drink Finder, Hattiers, Spirits Kiosk).

However, most connoisseurs would agree that at the root of white rum premiumisation – the style that most excites spirits purists – is unaged sugar cane juice rum. Unlike molasses-based rums (which represent the majority of the market) these are true agricultural products, made seasonally with freshly harvested cane that must be processed quickly before spoilage, much like grapes for wine. Many consider unaged sugar cane juice rums as the most authentic form of the category; a true reflection of the land.

Terroir expression

‘White rum is the purest expression of terroir you can get,’ says Devon Date, head distiller at Renegade Rum, a farm-to-bottle distillery in Grenada. ‘Then once you put it in the barrel you get all these different permutations.’ Founded by Mark Reynier, a whisky industry veteran, Renegade started out in 2020 to make aged sugar cane juice rums from half-a-dozen cane varieties specially imported and planted across the island. But the team soon realised they didn’t need to wait years for the rums to age; even pre-cask the spirits were tasting hugely characterful, with bold grassy, vegetal and tropical fruit notes.

‘Even though Grenada is small, it’s a volcanic island, where huge topographic changes are compressed; within a kilometre you can travel through almost five different climate zones going from sea all the way up to the mountains,’ says the brand’s marketing & sustainability manager Jane Nurse. ‘Because we were building everything from

scratch we had no preconceptions,’ notes Date. ‘We formed our own philosophy of production.’

The result so far has been eight incredibly characterful ‘pre-cask’ fresh sugar cane juice rums, made with single varieties of cane and both pot and column stills. For example, Renegade Cane Rum Pre-Cask Hope is a pot still rum made from Cain sugar cane grown on iron-red clay, boulders and alluvial soils in the humid southeast. Up by the mountains of St Andrew, a plot planted with Lacalome Red sugar cane is used to produce two different Dunfermline pre-casks – one column still and one pot still. ‘We wanted to compare the same terroir under different distillation expressions,’ says Nurse. ‘And interestingly, different markets prefer different profiles. The German market really enjoyed the pot still: a more intense, funky rum. But the French went for the column still: lighter and more floral. Same terroir, same sugar cane, but a different result.’

What Renegade is doing feels like a fresh take in the English-speaking rum world, and Nurse admits when first trying the range many people are ‘blown away by the richness in such a young spirit’. But a number of French overseas territories in the Caribbean and Indian Ocean have been making characterful unaged sugar cane juice rums for centuries. Rhum agricole blanc, as it’s called, has strict AP protection in Martinique dictating yields, irrigation technology, planting areas and juicing methods; distilleries such as La Mauny, Neisson and Trois Rivières are lauded among Gallic enthusiasts.

Markets outside France have been slow to discover rhum agricole, but the recent rise in online spirits retail has widely increased their availability for interested audiences. Take a look at Parisian retailer Excellence Rhum, for example. Persistence Market Research in the US projects almost a 60% rise in the value of the rhum agricole market over the next 10 years to nearly $2.4m, driven by a number of factors including e-commerce. But a wider climate where consumers increasingly want to know about sourcing is also to thank. Because unlike molasses rums, which can often have opaque supply chains, sugar cane juice rums are highly traceable in nature; the cane rarely grows far from the distillery. ‘People want to know what they’re drinking, what’s in their glass,’ says Date, ‘and we believe in transparency.’

Fresh drinking horizons

As every bartender knows, if a spirit is going to get widespread attention it needs a delicious serve that captures hearts and minds. Traditionally in the Caribbean, many white rums are often drunk neat at room temperature. Renegade suggests drinking its offerings with just ice and a bit of water, like a whisky. For most drinkers – even loyal spirits fans – this can be a stretch, but the good news is that white rum already has the perfect recognisable cocktail – and it’s not so different to the trendy tequila-based Margarita…

‘The ultimate white rum serve is the Daiquiri,’ says Hayes. ‘With just rum, lime and sugar, there’s nothing to hide behind. Some people use darker rums, but to my mind this is a drink that should be fresh and crisp, so flavours from wood-ageing can clash.’ Hayes says that if someone is interested in white rum in his bar, he’ll typically serve them a little of the spirit neat alongside the Daiquiri so they can still experience its pure character.

Some quality white rums are being designed explicitly with cocktail-making in mind. Jamaica’s respected Hampden Estate, which grows its own sugar cane, sells a 63% Rum Fire white overproof to provide backbone to cocktails. Meanwhile, a blend of column and pot still rum from the Seychelles, Takamaka Rum Blanc, has bartender followers across the globe.

So, does white rum have what it takes to convert agave fans? The terroir-driven character is there and the price point is also appealing in the current economic climate; the cost of even the most artisan white rums is typically below half that of a premium blanco tequila. But education is still a barrier. ‘People know how to drink white rum on the continent, but in the UK we still struggle to even know the terminology, even within the trade,’ says Hayes. ‘But I do see more of an interest in flavour. It’s not a big leap to put an agricole in front of someone who already enjoys a fuller-flavoured white spirit such as tequila.’

So what’s needed is a drive in awareness, with more category champions to convert spirits enthusiasts. Because, as Nurse says: ‘White rums really deserve to be respected in their own right.’

Six excellent white rums to try

Hampden Estate Rum Fire

Jamaica

No shrinking violet, this punchy and aromatic Jamaican overproof rum clocks in at 63% abv – yet it still manages to have finesse. The full-flavoured and fruity profile of

overripe bananas, stone fruits and roasted pineapple makes this rum a perfect ingredient in fruity cocktails.

Alcohol 63%

Le Rhum Agricole Blanc Par Neisson

Martinique

A prime example of AP Martinique rhum agricole blanc made from fresh sugar cane juice. Light and grassy, it’ll capture the attention of drinkers of elegant tequila blanco.

Alc 52.5%

Renegade Dunfermline Column Still Rum

Grenada

If you thought rum didn’t have terroir, try this. A remarkable bottling that showcases the character of single-origin Lacalome Red canes in northeast Grenada. Citrussy and

lightly herbal.

Alc 50%

Takamaka Rum Blanc

Seychelles

A cracking, easy-drinking quality molasses rum, distilled using both column and pot stills. Clean and crisp with flavours of peaches and baked apples; great for cocktails. Takamaka also grows some of its own sugar cane, which it distils onsite.

Alc 38%

That Boutique-y Rum Company Signature Blend #1

Martinique & Jamaica Blend

Combining unaged rum from Martinique with a richer bottling from Jamaica, this enticing blend boasts freshness and depth in equal measure. Try it served with tonic to draw out the banana, pineapple, grass and caramel notes.

Alc 42%

Veritas White Rum

Barbados/Jamaica Blend

This project from rum industry legend Luca Gargano is a blend of unaged pot still rum from Jamaica’s Hampden and two-year-old from Barbados’ legendary Foursquare. Full-bodied, rich and aromatic, it’s everything you never thought white rum could be.

Alc 47%

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Berry Bros & Rudd has today (7th September) unveiled its autumn release of seven single malt whiskies and one rum. It includes a Dufftown bottling from the mid-1970s and a Christmas-themed Linkwood.

The whisky releases focus largely on Speyside, the engine room of single malt production in Scotland, including two Linkwood expressions, as well as malts from Dufftown, Glenlossie and Balmenach.

There are also single malts from Ledaig – the heavily peated whisky produced at the Tobermory distillery on the Isle of Mull – and from White Peak Distillery in Derbyshire, a rising star of the burgeoning English whisky scene.

Lastly, the spirits and wine merchant has included its first rum release from the Savanna Distillery on the Indian Ocean island of Réunion, which despite its exotic location is a French overseas department and therefore part of the European Union.

‘This year’s autumn release celebrates the outstanding and wholly distinguishable talents of Speyside distillers,’ said Joe Whittaker, global brand ambassador for Berry Bros & Rudd Spirits.

‘For instance, we have two bottlings from Linkwood distillery which could not be more singular, one of which is a Christmas Edition single malt Scotch whisky bottling, Linkwood 2010, that has been finished in a Pedro Ximénez cask.

‘Its flavours epitomise the festive season, making it the quintessential dram to be enjoyed and shared over Christmas,’ he added.

Rare singe malts

The tranche of releases offers the chance to sample whiskies from distilleries that are rarely seen in single malt form, such as Balmenach, Glenlossie and Linkwood. These are all substantial and historic Speyside distilleries, but are mainly used to supply malt to blenders.

Linkwood, located on the outskirts of Elgin, is known for its light, floral and grassy spirit character, and is loved by blenders for the thick texture it acquires with age. There are fairly frequent releases from Elgin-based independent bottler Gordon & MacPhail.

Glenlossie, like Linkwood, is owned by Diageo, the largest Scotch whisky business. Established south of Elgin in 1876, it makes a light but textured spirit – purifiers on the stills help to promote delicacy – and is a major contributor to the company’s blends.

The Balmenach distillery is perhaps more famous for its gin than its whisky – Caorunn Gin is made here. Nonetheless, it’s a favourite of whisky aficionados because of its old-school approach, producing a meaty, characterful spirit thanks to its small stills and worm tub condensers.

The other single malt Scotches in the autumn release are more familiar names: Ledaig owner Burn Stewart Distillers sells core 10- and 18-year-old expressions, plus limited-edition releases.

Dufftown – Diageo’s largest malt distillery before the opening of the vast Roseisle complex in 2010 – is now known for a light, grassy spirit style. Historically it made a nuttier, spicier whisky for use in the hugely successful Bell’s blend.

Berry Bros continues its exploration of the world of rum with the Savanna single cask release from Réunion; and of English whisky with a Wire Works malt from the White Peak Distillery. The first Derbyshire whiskies (made in a 19th-century wire works – hence the name) were only released in 2022, but the distillery is already gaining a good following for its lightly peated, well-balanced drams.

All eight releases are available now from bbrspirits.com.

New spirits releases from Berry Bros & Rudd: tasting notes

Balmenach 2011 Cask #121 

At first, a polite, well-spoken example of the lesser-spotted Balmenach. There’s full, waxy lemon and just the merest hint of something darker on the nose – but the palate builds to a punchily meaty, sulphury finale. It’s funky, tangy, characterful, and a taste of Scotch whisky’s past. £75/70cl Alcohol 54.4%

Dufftown 1975 Cask #10430

No sample supplied. £1,000/70cl Alc 40.1%

Glenlossie 2010 Cask #4884

Autumn release, spring whisky. This is grassy, zesty, honeysuckle-fresh with an undertow of light spice (shaved ginger especially). Then the first-fill bourbon cask takes over: sawmill notes, vanilla, buttercream. Punchy, terrific and all the better for being bottled at cask strength. £75/70cl Alc 50.5%

Ledaig 2009 Cask #700327 Oloroso Finish

The smoke here is much more forward. There’s a glimpse of some ripe tropical fruit before the peat blots it out – part-medicinal, part-maritime. The oily texture carries a powerful palate of spiky barbecue flavours: charred pineapple, chilli pork. All in all, fiery and uncompromising. £130/70cl Alc 53.5%

Linkwood 2010 Cask #301235 Pedro Ximénez finish (Christmas Edition)

Some ‘Christmas’ whiskies make the mistake of overdosing on Sherry cask influence. Not this. It’s surprisingly shy on the nose, but the ripe, rounded fruit slowly builds – Valencia orange spiked with clove – alongside fig, treacle and savoury elements to balance the sweetness. £96/70cl Alc 52.4%

Linkwood Small Batch 2013

A sweetheart of a Speysider, with confectionery aromas leading into supple puréed pear, Milky Bar buttons and vanilla icing. The palate keeps things light and breezy, with just a pinch of white pepper and some drier elements from the oak. Water rounds off any hard edges. £75/70cl Alc 46%

Savanna 2016 Cask #10 Red Wine Finish Rum

Now here’s a change of pace. The red wine influence is apparent in the rosy hue, and in the velvety, sweet flavours of ripe plum and damson. There’s highly-polished antique furniture, then light treacle and cola cube. Opulent, seamless and superbly smooth – and it carries the alcohol remarkably well. £85/70cl Alc 65%

Wire Works 2018 Cask #128

The sweet, supple orchard fruit grabs you first, and there’s just a hint of savoury peat on the nose. Silkily textured, the gentle smoke builds and builds, taking on some extra elements from the cask and finishing with an edge of camphor. A slow burner that benefits from a little water. £125/70cl Alc 60.9%

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The legend lives on…

Top Jamaican rum producer Appleton Estate pays homage to the discontinued J Wray & Nephew 17 Year Old – famed for its use in the first-ever Mai Tai cocktail – with its new Appleton Estate 17 Year Old Legend (Alc 49%). Appleton Master Blender Joy Spence referenced archived manuscripts and formulas, using four very rare distillates to best replicate the taste profile of the legendary blend crafted on the estate in the 1940s. ‘This project has been truly one of the most challenging of my career,’ said Spence. ‘We’ve created an expression that is a tribute both to our own heritage, and to the heritage of the classic cocktail craft.’

The original 17 Year Old rum featured in the emerging Tiki cocktail scene of the 1940s; Victor Bergeron, founder of Trader Vic’s in California, teamed it with lime juice, orgeat and orange curaçao to create a new Tiki cocktail. On tasting it, friends from Tahiti pronounced Maita’i roa a’e (‘out of this world!’) and the Mai Tai was born. Velvety, complex and rich, Appleton Estate 17 Year Old Legend captures the smoky orange top notes that distinguished the original, layered with rich caramelised banana, pear, oak, moist fruit cake and green herbaceous notes. Only 1,500 bottles produced; 180 available in the UK. Available from Master of Malt.

What is… a dry shake?

Cocktail recipes that require you to shake a drink to mix the ingredients will usually tell you to add ice to the shaker. This is known as a ‘wet shake’, because the ice will fragment and melt as you shake, adding a tiny amount of water to the drink. However, some recipes call for a ‘dry shake’. This refers to shaking ingredients without ice. A dry shake will whip air into the mixture, giving a frothy texture to the final drink. Recipes containing egg white – such as a Whisky Sour or Clover Club – require a dry shake, to ensure that it combines with the other ingredients, giving a foamy texture.

What to drink now… Clover Club

The Clover Club first formed in the early 1880s as a dining club for newspaper industry figures. They met in Philadelphia’s Bellevue Hotel, where this eponymous drink was created, probably in 1896. The drink fell out of popularity after Prohibition but was revived by top mixologist Julie Reiner when she opened the Clover Club bar in Brooklyn NYC in 2008. For this recipe, as raspberries are in season you could make your own raspberry syrup. Otherwise try Monin Framboise Syrup (available from The Whisky Exchange).

Clover Club

Ingredients: 45ml gin, 15ml dry vermouth, 15ml lemon juice, 10ml raspberry syrup, 10ml egg white (or aquafaba)

Glass: Coupe

Garnish: Raspberry

Method: Shake all the ingredients with ice, then strain back into the shaker. Dry shake and strain into a chilled coupe

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Rum is on a roll. The latest industry figures show that sales are increasing globally and more people than ever are mixing up rum cocktails at home. There’s good reason for this: rum is one of the most diverse spirits categories out there, with a range of styles to suit every taste. And as demand is increasing, producers are upping their game, releasing new expressions and premium products to quench our thirst.

Released in June, the Rum Global Market Report 2023 by the Business Research Company showed that the global rum category is expected to grow by a compound annual growth rate of 4.8% this year, up to US$14.35bn from US$13.69bn in 2022. The report predicts the the category could be worth US$17.68bn by 2027.

Meanwhile research conducted by Bacardí earlier this year showed that over a quarter of us in the UK are opting for a rum cocktail instead of beer this summer. Out of 2,011 respondents surveyed in May, 29% preferred rum cocktails. A Piña Colada was the number one choice, followed by Sex on the Beach and a minty Mojito.

In the mix

If you’re a novice and want to have a go at making your own rum cocktails at home this summer, drinks expert Laura Foster recommends keeping things simple and starting with two bottles: one light and one dark.

‘For mixing rum cocktails at home, you can make most drinks with two variants in your drinks cabinet. First up is a decent, unaged rum that offers complexity, which will be the foundation for your Daiquiris, Mojitos, Cuba Libres and Piña Coladas,’ she says. ‘Next, you need an aged rum for your stirred, more serious drinks.’

Beyond the basics there’s a whole world of tropical Tiki cocktails to explore. These are the drinks that remind you of summer holidays and sundowners on the beach. Try a simple Dark N Stormy, with ginger beer and lime, or a delicious Mai Tai. Rum punches are also a guaranteed crowd-pleaser and easy to mix in large batches for parties.

New launches

If you’re a more serious rum drinker or collector, the latest round of summer releases will be of interest. The newest recruit to the range from Cuban brand Havana Club is an exclusive small-batch bottling for The Whisky Exchange (see below).

Meanwhile in Jamaica, Appleton Estate’s Master Blender Joy Spencer has been delving into the archives to recreate the discontinued J Wray & Nephew 17 Year Old, famed for its use in the first-ever Mai Tai cocktail. The result is Appleton Estate 17 Year Old Legend, a complex and collectable limited-edition, selling for a cool £500. See below for more details.

‘This project has been years in the making and truly one of the most challenging of my career,’ says Spence. ‘In carefully re-creating the beautiful taste profile of the original rum, we’ve created an expression that is a tribute both to our own heritage, and to the heritage of the classic cocktail craft.’

But whether you’re a connoisseur or a newcomer to rum, the choices below should give you some inspiration for happy summer sipping.

Best rums for summer: 10 to try

8Track Spiced Rum

Cornish company Upbeat Spirits supports the UK’s independent music scene with events in small venues. Its first release is a sustainably sourced blend of rums from Guyana and Barbados, spiced with cloves, ginger, cinnamon and Seville oranges. Bursting with fruity orange notes on the nose and palate, it’s a light, easygoing style, perked up with fiery fresh ginger hits and dark clove undertones. Good value and great in a Dark N Stormy with ginger beer and lime. Alcohol 37.5%

Appleton Estate 17 Year Old Legend

Top Jamaican rum producer Appleton Estate has launched this rare bottling that pays homage to the discontinued J Wray & Nephew 17 Year Old, famed for its use in the first-ever Mai Tai cocktail. Appleton Estate 17 Year Old Legend was created by Appleton’s Master Blender Joy Spence. She referenced original archived manuscripts and formulas, using four very rare distillates to best replicate the taste profile of the legendary blend crafted by J Wray & Nephew on the estate in the 1940s. Velvety, complex and rich, it captures the smoky orange top notes that distinguished the original, layered with rich caramelised banana, ripe pear, oak, moist fruit cake, nuts, dates and distinctive green herbaceous notes, with an intense, lingering finish. Only 1,500 bottles produced, with 180 available in the UK – and at £500 a bottle, it’s one for the dedicated rum collectors. Alc 49%

Barceló Organic Rum

Based in the Dominican Republic, Ron Barceló is a certified carbon-neutral rum producer. The latest addition to its range, Barceló Organic Rum, is the first Dominican organic rum; it’s made from fresh sugar-cane juice, extracted from 150ha of organically farmed sugar cane and aged in US oak. Satisfying, mellow fruity aromas – banana and cherry – plus fruit cake, cocoa and a hit of pink peppercorns. The rich and velvety palate is layered with tropical fruit, caramel, Madeira cake and dried ginger, with darker hints of tobacco and chocolate on the finish. Try it in a Rum Old Fashioned. Alc 37.5%

Don Q Double Cask Finish Cognac

Launched in May and available at Ocado, this dark rum is one of two new limited releases from Puerto Rican rum brand Don Q. It’s aged in American white oak barrels for five to eight years, then finished for an additional two years in Cognac casks. Enticing aromas of rich tropical fruit, dried fruit, honey, banana toffee and subtle spicy oak. Complex palate: layers of dried fruit, mango, marmalade, leather and lots of dusty brown spice mingle with sweet oak, with Cognac character appearing on the dry finish. A rum to sip and savour. Only 1,800 bottles produced. Alc 49.6%

Equiano Light

The world’s first Afro-Caribbean rum is a blend of fresh unaged sugar cane juice rum from Grays Distillery in Mauritius and three-year-old molasses rum from Foursquare distillery in Barbados. It’s named in honour of Olaudah Equiano, a freed slave and a prominent abolitionist in the 18th century. A percentage of company profits goes to the charitable Equiano Rum Co Foundation, currently supporting Anti-Slavery International. A very light and subtle palate, with lovely freshness. Carries its alcohol lightly – perfect for summer serves. Grassy, creamy, with vanilla, and a spicy note on the finish. Try it in a citrussy Daiquiri. Alc 43%

Havana Club 11 Year Old Small Batch

Blended by Maestro del Ron Cubano Asbel Morales, this new rum was bottled at cask strength – a first for Havana Club. It’s available exclusively at The Whisky Exchange, which is also the first time the brand has created a rum for one specific retailer. It’s one for slow sipping, as you enjoy the aromas of ripe orange, stone fruit, dried mango and orange peel, layered with mellow oak spice. On the palate you’ll find rich dried fruits, marzipan, wild flower honey and cinnamon, with a very long, spicy finish. Alc 50%

Takamaka Pti Lakaz

Produced on the island of Mahé in the Seychelles, Takamaka rums showcase different production techniques, making use of both molasses and cane sugar rums, and pot- and column-distillation, with ageing in a variety of casks. Pti Lakaz is a blend of two Seychelles rums – a pot-distilled cane rum matured in three types of oak and a molasses rum rested in ex-bourbon casks – with an eight-year-old molasses rum from Foursquare Distillery in Barbados. It kicks off with a nose of spice, toffee and tropical fruit. Rich and rounded, with mellow brown spices, malted milk biscuits, Madeira cake, bananas, caramel and ripe tropical fruit, and a long, spicy finish. Perfect for a fruity rum punch. Alc 45.1%

That Boutique-y Rum Company Secret Distillery #9 Fiji

The Boutique-y boys bottle unusual casks from around the world, including rarities and closed distilleries. Their rums are always interesting and reliably excellent quality – and the latest range, released in May, is no exception. As usual, the bottlings aren’t classified by colour, but by production method, distillery and origin. This characterful pot-still rum comes from an unnamed distillery on the South Pacific island of Fiji. Layered and complex, with signature spiciness, roasted pineapple, banana toffee, fresh mango, vanilla pod, star anise, grassiness, white pepper, banana leaf and even hints of florality. A joy for the rum geeks. Alc 52.2%

Rhum JM White

This is an agricole, a distinctive style of rum made from sugarcane (rather than molasses) that’s typical to the French-speaking islands of the Caribbean – in this case Martinique, where the style was invented – hence it’s labelled rhum. Agricoles have a trademark grassy character, which you’ll find here alongside bright lime citrus, floral and tropical notes, plus white pepper spice. I love this in a Mojito. Alc 50%

Veritas White Rum

Two of rum’s most respected names have joined forces to make this versatile light mixing rum. A blend of pot-still spirit from Hampden in Jamaica and column-still rum from Foursquare in Barbados, Veritas kicks off with notes of banana caramel, pineapple and vanilla. Smooth palate with pineapple and pineapple leaf, fresh banana, pear and a touch of butterscotch. One of my favourite rums for a Daiquiri. Alc 47%

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Sun riding high in the sky, nights long and lively: it’s that time of year again. And summer drinking staples are back once more, from perfectly chilled Provençal rosé to clean, crisp ciders. Then there’s the exciting world of mixed drinks to consider, too.

So what’s on trend for this season? Summer drinking often isn’t about reinventing the wheel, as Rachel Reid, general manager at cocktail bar Swift Borough in London, attests. Spritzes and Margaritas are set to be popular again, she says: ‘The Spritz always does well in the summer, as it’s thirst-quenching and can easily be manipulated into being sweet, bitter or fruity at the ease of the person making it.’

These drinks may be classics, but they are always evolving, as the Margarita and Spritz twists featured in this article will demonstrate. In fact, the ‘Spritz’ here is a non-alcoholic serve. ‘What I find interesting is that the definition of a Spritz is becoming wider and wider, incorporating drinks that do not necessarily include wine any longer,’ explains Michele Mariotti, who heads up the bars program at the Gleneagles Hotel in Scotland.

Speaking of low- and no-alcohol drinks, their rise continues apace, with top bars and restaurants dedicating more space on their menus to this sector year after year. It’s the fastest-developing and most innovative drinks category right now, with plenty of quality and interesting non-alcoholic brands available.

Special mentions go to Everleaf’s creative and delicious range, as well as Botivo and Mother Root. The latter two use apple cider vinegar as a base, and botanicals to flavour their expressions.

The best way to use all of these products is by mixing them with some of the exciting flavoured soda and tonic waters on the market right now. Get creative with the garnish, too: ‘We’re using abundant garnishes this summer, because the one thing we can’t bottle is the freshness of ingredients,’ says Everleaf’s founder Paul Mathew. ‘I always recommend picking one flavour from the drink and amplifying it with a fresh ingredient.’

Finally, while buying the ingredients for your drinks, make sure you don’t forget one vital component. ‘Ice is such an important ingredient, and you never have enough of it,’ declares Mariotti. ‘I recommend always having a freezer full of it.’ When adding ice to a glass, don’t skimp – fill the vessel.

So what is the red thread through all these drinks, and all of this advice? Freshness. Keep it fresh this summer, and your bibulous journey will be an immensely satisfying one.

Hibiscus Royale

Hibiscus is a true flower of the tropics and warm climates. Its delicate, bright petals provide decoration for memorable trips in beautiful destinations. It also happens to have a wonderful flavour, and is particularly popular in Mexico, where it is used to make a non-alcoholic hibiscus iced tea drink known as Agua de Jamaica. This refreshing and ruby-coloured beverage, served over ice, is a beguiling mix of sweet, tart and floral – the perfect sip in the hot midday sun anywhere.

Here, we’ve taken that fabulous hibiscus flavour and combined it with non-vintage Champagne. The floral character teases out the complexity of the fizz – even with Moët & Chandon NV, a fresh, reductive wine, the resulting drink brought a delicious lees-y richness to the fore. This is a perfect welcome drink for summer garden parties – set the glasses up with the syrup in the bottom ahead of time, then you can simply top up with the chilled Champagne as everyone arrives.

Ingredients: 15ml Giffard Hibiscus Syrup, 150ml NV Champagne

Glass: Flute

Garnish: Edible flower

Method: Pour syrup into bottom of a chilled flute, pour the Champagne over it and gently stir a few times

Tom Collins

Although its exact origins are lost to the mists of time, it is widely accepted that a Tom Collins was created some time in the 19th century. The concept of mixing the building blocks of lemonade – lemon juice, sugar and soda water – with spirit is simple, yet incredibly effective, especially on a hot summer’s day. Old Tom is a historical gin that is sweeter than the typical London dry gins. While both London dry and Old Tom gins work in a Tom Collins, this version – with Porter’s Tropical Old Tom (Alc 40%, available through Amazon UK) – results in a light, refreshing and lemony drink with tropical hints and added depth.

Ingredients: 50ml Porter’s Tropical Old Tom Gin, 25ml lemon juice, 15ml sugar syrup, 40ml soda water

Glass: Highball

Garnish: Lemon wheel and maraschino cherry

Method: Fill glass with ice, measure ingredients in, gently stir and garnish

Tommy’s Margarita

‘Margaritas are popular all year round, but in summer the demand for them is at an all-time high,’ declares Swift Borough’s Rachel Reid. ‘The frozen Margarita is a great way to cool down, while the unfrozen Margarita offers that sharp tartness and saltiness that is craved on a hot summer’s day.’ While the original drink calls for tequila, triple sec liqueur and lime juice, this relatively new twist on the classic, which swaps the liqueur out for agave syrup, is arguably taking over as the most-served Margarita variant in bars around the world. The beauty of it is the fact that tequila is made using the agave plant, and the use of agave syrup really amps up the flavour of the raw material, producing a more rounded drink than the original cocktail recipe. To really capitalise on this approach, use tequilas that say ‘100% agave’ on the bottle. Brands such as Ocho, Olmeca Altos, Patrón, Tapatio and Vivir are a good place to start.

Ingredients: 50ml blanco tequila, 25ml lime juice, 12.5ml agave syrup

Glass: Rocks

Garnish: None

Method: Shake ingredients over ice and strain into an ice-filled rocks glass

Violet Mountain Spritz

Those abstaining from alcohol need no longer be banished to drinking lime and soda, with this simple-to-make yet complex-tasting, non-alcoholic spritz. Zero-alcohol drinks brand Everleaf has a range of products that encapsulate natural environments: Forest, Marine and Mountain (available through Everleaf, Master of Malt, The Whisky Exchange). Mountain is an organoleptic interpretation of founder Paul Mathew’s walk up a mountain, which includes strawberries, cherry blossom, rose hip and juniper. ‘I try to paint with flavours,’ he explains. While Mountain is delicious with a normal tonic water, Artisan Drinks’ Violet Blossom tonic adds extra delicate florality, giving a gently beguiling whole.

The strawberry garnish in your drink doesn’t need to be fresh. ‘Berries are a fantastic ingredient to freeze and use in your drinks to supplement ice and have something cool to nibble on while you drink,’ says Michele Mariotti, head of bars at the Gleneagles Hotel in Scotland. ‘At the American Bar here we use a variety of berries in frozen form. They keep your drink cool and also look the part when used in conjunction with ice.’

Ingredients: 30ml Everleaf Mountain, 90ml Artisan Drinks Violet Blossom Tonic

Glass: Wine

Garnish: Strawberries

Method: Fill glass with ice, build ingredients in glass, gently stir and garnish

Champagne Piña Colada

When I’m dreaming of cocktails on the beach, a Piña Colada is the drink that always comes to mind. This grown-up but fun twist, with its addition of Champagne to elevate the drink, was created by Chris Moore in London bar Coupette a few years ago. Decent white rums such as Havana Club Original Añejo 3 Anos and Banks 5 Island both work really well. If you’re wondering if this cocktail requires the rhum agricole, having experimented with and without, the agricole adds a wonderful grassy complexity. If you don’t want to buy two different rums, the easiest shortcut is to use 30ml of That Boutiquey Rum Company’s Signature Blend #1 (Alc 42%, available through Master of Malt, Tipples of Manchester), which is a blend of rhum agricole and molasses rum.

A quick note about the coconut ice cream – the original recipe used sorbet. Having experimented, I believe either works. The ice cream simply produces a creamier drink.

Ingredients: 20ml decent white rum, 10ml rhum agricole, 25ml Giffard Caribbean Pineapple Liqueur, 50ml pineapple juice, 2 scoops coconut ice cream or sorbet, 60ml NV Champagne

Glass: Wine

Garnish: Pineapple leaf

Method: Blend 100g of crushed ice with the top five ingredients, including 15ml of the Champagne. Pour the remaining 45ml of Champagne into a chilled glass; pour the mix from the blender into the glass

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From a certain viewpoint in Macouba on the island of Martinique, you can look down at the resplendent red and green Rhum JM Distillery in all its glory. Sitting at the base of the active Mount Pelée volcano, and enveloped by lush flora and fauna, the distillery, founded in 1845, is very much part of the island’s natural landscape. It is also, I think, the best-looking distillery I’ve ever laid my eyes on.

Head 1,176km across the Caribbean Sea and Jamaica’s Long Pond Distillery, set off a dusty side road, covered in cobwebs and purely industrial in its set-up couldn’t be more of a juxtaposition. And yet, they both make some of the Caribbean’s most characterful and distinctive rums.

Past and present

The history of how the Caribbean came to make rum is a storied one. Sugarcane – the raw material used to make rum – has a history of its own. It collides with the Caribbean via the controversial figure of Christopher Columbus, who brought its cultivation to the region at the end of the 15th century. With it came colonisation and slavery – and the first inklings of rum as we know it today.

It is said that African slaves brought to the Caribbean to cultivate sugar realised that its by-product – molasses – could be distilled to make an alcoholic liquid. Barbados is actually credited with being the first island to start refining distillation techniques to produce rum in the 1650s.

Now, according to the ultimate rum resource Rum Wonk, created by Matt Pietrek, there are over 75 significant producers making rum in 24 different countries across the Caribbean. From Antigua and Grenada, to Panama, Trinidad and Venezuela.

There are, of course, some behemoths when it comes to this category. Bacardi is perhaps the most widely known brand, founded by the Bacardi Massó brothers in 1862 in Santiago de Cuba. Fruit bats lived above the distillery’s copper and cast iron still – hence the bat that adorns its labels to this day (see above).

Then there’s Jamaica’s oldest sugar estate and distillery, Appleton Estate in the Nassau Valley, which has the doyenne of rum at its helm: Master Blender Joy Spence. Meanwhile Mount Gay in Barbados is thought to be the oldest rum distillery in the whole Caribbean.

Same but different

The spectrum of Caribbean rum styles is eye-opening. Various factors contribute to this: from varying soil types to the mixture of column and pot stills used; fermentation methods to the types of yeasts chosen. Not to mention raw materials: rum can be made from either molasses or sugarcane juice – or both.

While they may all come under the same headline, each country’s idiosyncrasies make the Caribbean rum category one of the most stylistically diverse in the spirits world. Indeed, to say Caribbean rums are all the same would be akin to saying all Scotch whiskies are the same – in fact, it may be even more reductive.

For example, Guyana-style rums are rich and fruity and full of the characteristics you’d expect from a spirit made from Demerara sugar molasses. In contrast, agricole rhums from Martinique are made from sugarcane juice, as opposed to molasses, and so often have a grassy, vegetal edge.

Island character

In Jamaica a word commonly associated with the island’s rums is ‘funk’. This singular style is a product of the high esters (organic compounds that react with water to produce alcohols and organic or inorganic acids) found in a lot of the liquids coming out of distilleries. On a recent trip to the island’s lush and verdant Hampden Estate, I saw for myself how the process of ‘muck and dunder’ – the use of decomposing vegetation and spent lees – helps to create ester-bomb spirits that shout Jamaican rum.

On the equally lush and verdant but arrestingly French territory of Martinique, Habitation Clément epitomises the character of agricole rhum, which is made using sugarcane juice. The distillery is doing some interesting experiments with cask finishes, which are more common in whisky ageing than rum ageing). They’re using the likes of Pedro Ximénez, Sauternes and even Scotch whisky.

Head to St Lucia and you’ll find Deny Duplessis, Master Blender at St Lucia Distillers, exploring the limits of blending, using the distillates coming off the distillery’s assorted column, Vendome and John Dore pot stills. While in Barbados, the Foursquare Rum Distillery, led by its driven CEO and Master Distiller Richard Seale, is blazing a trail for its own Geographical Indication (GI). Watch this space…

This is, of course, just a snapshot. Why not take some time to delve further into each country’s rum-making history and the distilleries telling their stories today? Then the next time you hear the catchall term ‘Caribbean rum’, you’ll have a better idea of the full picture.

Caribbean rums: eight to get you started

Angostura 7 Year Old

You may know this brand better for its bitters, but the Angostura Distillery in Trinidad & Tobago’s Port of Spain also makes some fantastic rums. This particular expression marries light, medium and heavy rums, which have each been aged for a minimum of seven years, in ex-bourbon barrels. The result is golden syrup with cocoa and vanilla. A good dessert rum. Alc 40%

Appleton Estate 15 Year Old Black River Casks

Named as The Whisky Exchange’s Rum of the Year 2023, this Jamaican rum is made by Appleton’s inimitable Master Blender Joy Spence and named after the water source that feeds the distillery. A blend of column and pot still rums, aged in oak for 15 years, it’s a rich, fruity, nutty expression of what Jamaican rum can offer. Hazelnuts, dark chocolate, orange peel and roasted coffee beans can all be found in this distinctive rum. Alc 43%

Chairman’s Reserve Spiced Rum

An excellent homage to the spiced rum tradition of St Lucia, this expression of Chairman’s Reserve is a blend of Coffey and pot still rums aged in ex-bourbon casks and infused with local fruits and spices, such as orange peel, cinnamon and nutmeg. We’re talking Jaffa Cakes with Chairman’s’ recognisable dark chocolate note coming through, as well as Christmas cake, while all those spices give a beautiful warming finish. Alc 40%

Doorly’s XO

Made at the highly revered Foursquare Rum Distillery in Barbados, Doorly’s XO is a blend of column and pot still rums, aged for a minimum of six years and finished in oloroso Sherry casks. This rum is bursting with notes of toffee, tarte tatin and vanilla, with a warming, dark sugar note that makes it not too sweet but deliciously moreish. Great as a sipping rum. Alc 40%

El Dorado 12 Year Old

Made on the banks of Guyana’s Demerera River, using both wooden and metal Coffey stills, this hugely popular 12 Year Old is full of rich and fruity esters. Toffee, vanilla and spices combine with dried dark fruits, especially prunes, and even a whisper of smoke, making this a beautiful rum to enjoy just as it is. Alc 40%

Foursquare 10 Year Old Criterion

The fifth of the Barbados distillery’s Exceptional Cask range, this bottling has been aged in both ex-bourbon and Madeira casks. Roasted tropical notes and salted caramel move into apples and sultanas, with plenty of tannins. This is a rum you want to sit with. Alc 56%

Renegade Dunfermline Column Still Rum

This new(ish) brand from Grenada focuses on single origin and terroir in the rum category. This particular expression is made from a sugar cane variety called Lacalome Red. Made as the name suggests on column still, this rum has that lovely sugarcane sweetness with bright tropical notes that move into a mix of orange and vanilla. Alc 50%

Rhum JM White

This white rhum agricole (aka made from sugarcane) from the breathtakingly beautiful Rhum JM in Martinique has been column distilled before spending six months in stainless steel. It has all the trademarks of a bright and grassy agricole but with added lime and floral notes plus a hit of white pepper on the finish. Absolutely excellent in a Ti’Punch with sugar cane syrup and a lime slice. Alc 50%

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Behind every back bar and drinks cabinet lies a truly neglected gem. A fallen angel. You’ll know the ones I mean. Those bottles of spirits which are seldom called for with enthusiasm. The ones that seem to gravitate towards the outer rim of a gleaming bar, stocked full of the latest trend-setting goodies; or are pushed back into the dark abyss of a drinks cabinet, unceremoniously left there to gather dust and to ponder just why they have fallen out of favour.

As the year started, I had something of an epiphany about these unsung heroes. Despite my love for quirky, unusual flavours – and my drinks cabinet stuffed full of newer craft brands – I began to miss the consistency and sheer joy of what classic brands can often bring to a drink.

So I began sifting backwards to the ubiquitous dusties I had left behind. For some drinkers, ubiquity is often a reason to pass a brand by. However I say, it’s high time to revisit those classics.

Spoiled for choice

I also raised the question with some of the sharpest minds in the drinks business. Which brands do they think demand a reappraisal?

‘We are so overwhelmed with choice for fantastic spirits these days,’ says award-winning drinks writer, Millie Milliken. ‘The urge to have the best, shiny, new thing can often mean that brands which have been propping up in this industry for years get easily forgotten. I’d argue that without them, we wouldn’t have a benchmark on which to set our standards for the newbies vying for our attention. And that deserves some bloody respect,’ she adds.

Dennis Broci, manager of bars at London’s Claridge’s hotel, shares a similar view. ‘As operators, we’re always looking for a brand that customers might not have tasted before – one that has wow factor. But we have to understand how to balance this principle with the classics, which offer stability and value for money. Use them and people are always surprised and impressed.’

Rediscovered drams

Take the whisk(e)y category. With so many new craft bottles available, it’s easy to see why the classics out there are sometimes overlooked. I’ve recently rediscovered an undeniably brilliant blended Scotch, Cutty Sark, which this year celebrates its 100th anniversary.

Meanwhile Irish whiskey Bushmills Black Bush is an incredibly rich blend, full of oily viscosity and spice. Bobby Hiddleston, co-owner of the multi-award winning bar Swift in London is also a fan. ‘I love Black Bush. It’s excellent and I reckon that if we left our comfy cocktail bar bubble and went to the pubs, we’d find a higher percentage of Black Bush drinkers.’

Both Milliken and Broci opted for a couple of American classics, which perhaps don’t get the praise they deserve these days. ‘Jack Daniels is so often derided – not just by whisky snobs but also by people who think they sound clever by saying it’s poor,’ explains Milliken.

‘They forget that, actually, when it comes to Tennessee whiskey, JD is the perfect embodiment of what this style of whiskey should be. And it has been the gateway for many people: not only to American whiskies but to whisky full stop.’

For Broci, Maker’s Mark has been a speed-rail staple since he started bartending. ‘People look for something more complex, but you’ll be paying three times the price, so it’s incredible value for money. If I’m making an Old Fashioned at home, it’s what I’ll always use,’ he says.

Botanical beauties

The explosion of radical, innovative flavours in gin has meant that classic brands are often sidelined by those thirsty for new experiences. However when it comes to seriously good all-rounders, with a true heart of juniper, the likes of Gordon’s, Beefeater and Plymouth really have stood the test of time for a very good reason.

Emma Stokes, gin expert and drinks writer, agrees. ‘Plymouth is a gin that sadly sometimes gets forgotten about. It has the historical credentials, an interesting story and a beautifully balanced recipe.’

She recommends: ‘Come in for the standard gin, stay for the Navy Strength! It’s arguably one of the best gins in the navy strength category, not least because, for almost two centuries, no ship left port without a bottle on board.’

Renowned gin author and spirits competition judge David T Smith also concurs. ‘Beefeater is an absolute solid all-rounder that not only makes a great G&T, but also a Martini or Negroni. Get it at the slightly higher strength versions of 44% – or the 50% Crown Jewel edition – and it can truly hold its own against the best of them.’

Hidden gems

There are other drinks cabinet gems worth re-exploring too. Spirits writer and presenter Joel Harrison picked the Greek spirit Metaxa as his ‘renaissance tipple’. ‘Metaxa 7 Stars is a galaxy of flavour that brings together a rounded note of grape with a sweet-yet-bitter orange note. This makes it a versatile addition to cocktails, fulfilling a role that no other product can.’

And whilst we’re delving deep into the drinks cabinet, spare a thought for good old Angostura Bitters. Surely THE choice for making cocktails, Angostura never quite gets the praise it truly deserves, as a perfectly balanced, versatile brand – especially now that a whole host of new craft bitters have lined up to tantalise your tastebuds.

‘Ever tried an Old Fashioned without Angostura? Yes? Then you weren’t drinking an Old Fashioned… Fact!’ points out Josh Linfitt, bar manager for Ugly Butterfly, the Cornish restaurant established by Michelin-starred chef, Adam Handling.

So let the spirited renaissance begin here! There’s wisdom, complexity, great value for money and a few welcome surprises waiting for you at the back of the drinks cabinet…

Unsung spirits heroes: bottles to try

Absolut Vodka

Once seen as THE cutting edge vodka, other more craft-led brands may have since risen above Absolut in the cool stakes. But overlook how well made a spirit Absolut is at your peril. Still a superb choice for a Vodka Martini. Alcohol 40%

Angostura Bitters

It seems crazy to put this on the list of underrated brands, but Angostura can get overlooked given the explosion of niche flavours in cocktail bitters – everything from chipotle to truffle and beyond… Angostura will always bring a unique spicy balance and complexity to your cocktails. A true benchmark, by which all others should be judged. Alc 44.7%

Ben Nevis 10 Year Old Single Malt Scotch

A superbly aged, complex single malt, which has been criminally overlooked in recent years. Roasted coffee, dark chocolate and a fragrant peaty note to rival the best, make this a superb choice in the colder months. Alc 46%

Bushmills Black Bush Irish Whiskey

Bushmills Black Bush contains an impressively high percentage (around 80%) of malt. An incredibly rich, spicy, Sherried, viscous and oily blended Irish whiskey. Alc 40%

Cutty Sark Blended Scotch Whisky

Conceived back in 1923 as a lighter style blended Scotch, Cutty Sark still delivers wonderful vanilla and citrus notes and is absolutely perfect for highball-style serves. Alc 40%

Domaine Tariquet XO Bas-Armagnac

Pretty much the entire category of Armagnac is an unsung hero in the world of French brandy – and this readily available XO shows why. Bold spicy oak and deliciously complex dried fruits aplenty. Alc 40%

Havana Club 3 Year Old Rum

Despite the recent explosion of more specialist rums on the market, to this day, Havana Club remains the go-to choice for a peerless Daiquiri. A fruity, viscous and incredibly versatile rum. Alc 40%

Maker’s Mark Kentucky Straight Bourbon

The famous red wax top has adorned this wonderfully fruity-yet-malty, sweet-yet-complex bourbon since the late 1950s. An absolute go-to American whiskey for Old Fashioneds or a well-balanced Manhattan. Alc 45%

Metaxa 7 Stars

Often seen as a holiday romance in a glass, this titanic Greek spirit is essentially like a brandy, but laden with complex flavours from aged Muscat wines and a secret tincture of aromatic herbs and spices. It deserves a place on every back bar and drinks cabinet. Makes a superb Old Fashioned or long spritz. Alc 40% 

Plymouth Gin Original

If you think you know your gin but don’t own a bottle of Plymouth, then think again. An undisputed classic, with a heavy juniper content and perfectly balanced herbaceous/citrus notes. Arguably no drinks cabinet should be without a bottle. Alc 41.2%

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Discover Japanese whisky

Top Japanese whisky producer Nikka has launched two new expressions. Part of its innovative Discovery series, the new limited-edition bottlings explore the effect of precise yeast strains on Nikka’s classic Yoichi and Miyagikyo single malts. Inspired by the flavours and aromas of sake, Yoichi Single Malt Aromatic Yeast (Alc 48%) is a more floral, aromatic take on the distinctive peated-yet-fruity Yoichi Single Malt. Garden flowers, citrus, melon and pineapple aromas, with injections of mint and Band Aids. The rich peated, earthy palate opens up into a more herbaceous character, with kiwi and barley sugar; spicy and salty finish, the subtle sweetness of white grapes balancing wafts of smoke. Miyagikyo Single Malt Aromatic Yeast (Alc 47%) is bright and lively. Like the original, it’s characterised by malted barley notes, but is more delicate with aromas of vanilla, lemon meringue, bananas and custard, peach and pear over woody spice. Lighter and brighter than the classic, with ginger, apricot pastries, digestive biscuits, white peach and white pepper. The long, lifted finish is herbal with meadow flowers and pears poached in ginger syrup. Only 4,800 bottles of each whisky have been released in Europe. Master of Malt, The Whisky Exchange, The Whisky Shop

What is… navy strength?

The term ‘navy strength’ is commonly used to describe spirits bottled at 57% abv and above. The expression derives from a test that used to be carried out by the British navy to check the alcohol content of rum rations on ships. Being stored near gunpowder, it needed a flammable level of alcohol – so that if the casks were damaged and leaked, the gunpowder would still be usable. A little rum was mixed with gunpowder and heated. If it ignited, the rum was dubbed ‘proof’; if it failed to ignite, the rum had been diluted. In 1816, Bartholomew Sikes invented a hydrometer to measure abv accurately. It calculated that 100% proof equated to 57% abv. While in 1866 the Royal Navy defined its ‘navy strength’ officially at 54.5%, today it’s the ‘English proof’ measure of 57% that has been adopted by many spirits companies to label their strongest spirits.

What to drink now?

The Sazerac is synonymous with New Orleans. While most agree it was invented at the Sazerac House saloon in the city’s French Quarter, there’s fierce debate about when and how it was made. It’s first mentioned in print in 1899 and was popularised by Vincent Miret and Billy Wilkinson, owners of Sazerac House, in the early 1900s.

A simple mix of rye, sugar and bitters, served in an absinthe-rinsed glass, the recipe is open to variation. Some use Peychaud’s and Angostura bitters, or add a dash of maraschino cherry liqueur. Try Sazerac Straight Rye, an iconic New Orleans rye whiskey (Alc 45% Amazon UK, Master of Malt, Ocado, Tesco, Waitrose Cellar).

Sazerac

Ingredients: 45ml rye whiskey, 7.5ml sugar syrup, 3 dashes Peychaud’s bitters, 5ml absinthe (to rinse)

Glass: Rocks

Garnish: None

Method: Fill a rocks glass with ice and let it chill. In a second glass, stir all ingredients with ice. Discard the ice in the first glass and pour in the absinthe, swirl around the glass then discard. Strain the second glass into the first and zest lemon peel over it.

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The world of rum is an exciting place to be at the moment, particularly when it comes to dark and spiced rums. A host of innovative players are developing new products, and there are a number of brand-new, craft producers opening up in unlikely, distinctly ‘un-rummy’ locations.

It’s easy to see why. According to data from market analyst NielsenIQ, the rum category surpassed £1 billion in sales in the UK in the 12 months to July 2022, actually putting it ahead of whisky for the first time. This achievement is said to be driven by increased interest from younger drinkers (aged 18-34) and also by the perception of freedom that comes with rum for both producers and consumers: a spirit with limitless serves and flavour potential.

A colourful conundrum

‘Dark rum’ is a fascinating descriptor in itself, as the colour of the spirit really is in the eye of the beholder – and often the creativity of the producer. The wider rum category was once seen as a ‘wild west’ when it came to regulations, but there are now more stringent rules in some of the main producing regions, such as Cuba, Jamaica and Puerto Rico. These cover which additives can and can’t be mixed with rum, especially with regard to its colour and sweetness. A number of producers don’t add anything by way of additional flavour or colour.

When choosing a rum, it makes sense to consider the raw ingredients and techniques used, both of which have a huge impact on the flavour. For instance, heavier pot-distilled, molasses-based spirits will be full of heady esters and robust flavour, while in contrast, column-distilled cane juice rums tend to be (though aren’t limited to being) more fruity, aromatic and fresh-tasting.

The cask connection

You can also look at the type of cask in which the rum has been matured, and at where that cask has been aged, to give you clues about its additional flavour profile. ‘Barrel ageing is quite a complex process, even though it may seem simple enough,’ points out Cristhel Molina, marketing and product development manager for Don Papa Rum from the Philippines. Don Papa has experimented with a number of interesting new cask finishes, including Port, peppery American rye whiskey and smoky Scotch whisky.

‘There are so many factors that contribute to how the rum extracts the flavours in these different barrels,’ Molina continues. ‘The climatic conditions are also integral to the ageing process. In hot, humid climates, the conditions are more favourable for optimal flavour extraction. You then have to consider whether the cask is a first-fill [being used for rum for the first time], second- or third-fill – and this is where the balance and consistency becomes even trickier. You need a really good master blender and barrel cooper to maintain the consistency of the rum.’

‘Tropical ageing is a rum fundament: ex-bourbon casks and tropical climates are the true essence of a great rum,’ says Paul McFadyen, brand ambassador for Plantation Rum, which has specialised in introducing the world to ‘terroir-based’ expressions. These range from stalwart, heavier ‘English-style’ locations such as Barbados and Jamaica – the latter particularly famous for its more funky, pungent, high-ester spirit – to traditional and often lighter ‘Spanish-style’ locations such as Trinidad and Panama. Not to mention some lesser-known locations including Fiji, Australia and Peru.

Plantation also explores the concept of unusual cask and wood types, such as stout (beer), wine (Malbec, Chardonnay and Côte-Rôtie Syrah), chestnut, wild cherry and acacia. Alongside these it also operates a ‘double-ageing’ programme, which involves additionally maturing its rums in French oak from the Cognac region, where the company is based as part of Cognac house Maison Ferrand.

‘The continental ageing in southwest France brings our own signature,’ continues McFadyen. ‘It’s a style of rum ageing as old as any in the Caribbean, but uniquely different. Cognac barrels are larger, more porous and richer in tannins, and the second ageing in a temperate climate adds structure and the unique notes of Cognac wood.’

Great Scot

When asked to think of an archetypal rum location, your mind might automatically travel to a sandy-shored tropical paradise. However, stranger things are occurring a little closer to home. A new breed of rum distillers have begun to establish themselves in the UK – with Scotland being a rather unlikely hotbed.

‘The diversity and variation in the category is just fantastic – and adding to that [being a Scottish rum producer] is one of the most exciting things for us,’ explains Ben Inglis, founder of The Islay Rum Co, located on the Scottish island that’s more famed as a whisky mecca.

‘It’s going to be fascinating to see what else people come up with in the next few years,’ he continues. ‘You have Scottish rum producers already experimenting with wild yeast strains and casks made from local wood, as well as casks made from different species besides oak.’

Kit Carruthers of Ninefold Distillery, based near Lockerbie, agrees: ‘There are some really exciting things happening for us – and for the Scottish rum category as a whole. I think there’s a future of barrel exchanges between rum and whisky distilleries, as well as blended Scottish rums.’ Ninefold was set up on the Dormont Estate, east of Dumfries, in two converted byres formerly used for milking cattle, and began distilling in spring 2019.

Alongside Ninefold and Islay Rum, there’s also Matugga, based in Livingston near Edinburgh, which brings together Scottish distillation knowhow and Ugandan heritage. The owners have established a sugar cane plantation on family land in Matugga, Uganda, so they can offer a transparent cane-to-cask process.

With some truly innovative players exploring new frontiers in location, maturation and flavour, there’s no doubt that dark rum is in a dynamic place right now – with a very bright future indeed.

Six innovative dark rums to try, recommended by Neil Ridley

Berry Bros & Rudd The Classic Range Nicaragua Rum

Berry Bros’ long-earned expertise in sourcing fine libations is not limited to wine. Thanks to reserve spirits manager Doug McIvor, Berry’s has a range of aged rums from locations such as Belize, Mauritius and Panama. This Nicaraguan rum is distilled at the same place as the popular Flor de Caña brand and is lighter in style, with tropical fruit notes, a hint of nuttiness and a little deeper wood spice on the finish. Alcohol 40.5%

Don Papa Gayuma

Don Papa has become one of the UK’s favourite rum brands in recent years and its spirit of innovation has led to some interesting cask finishes, including Port, rye whiskey and its latest, an Islay whisky cask, which balances distinct, sweet, spicy notes with an underlying, warming and medicinal smokiness that’s synonymous with the type of whisky made on Islay, off the west coast of Scotland. Alc 40%

The Equiano Rum Co Original African & Caribbean Rum 

Co-founded by UK rum expert Ian Burrell, Equiano is the world’s first blend of African and Caribbean rums. Named after historical figure Olaudah Equiano, an influential anti- slavery campaigner and activist, the rum is matured in a mixture of ex-bourbon barrels and Cognac casks and contains no added sugar, for a rich, distinctly tropical style, with drier woody spice, some dried fruit and a buttery dark caramel note. Alc 43%

Ninefold Cask-Aged Pure Single Rum

One of Scotland’s first independent rum distillers, Ninefold ferments and distils everything on site and focuses on transparency as one of its production pillars. The rum is distilled in a bespoke 500-litre still using Algerian cane molasses, and matures in a variety of casks, including virgin American oak, ex-bourbon and also a small proportion of Scottish oak, harvested from the estate where the distillery is located. Notes of ripe banana, toffee, dark chocolate and sweet butterscotch, with a rich mouthfeel. Alc 45%

Plantation Vintage Collection Guyana 2007

Under the inventive eye of owner Alexandre Gabriel, Plantation rum has built a solid reputation with its approach to sourcing and highlighting rum from lesser-known locations around the world. This is a 15-year-old vintage from the Port Mourant distillery: 13 years aged in Guyana, then a further two in southwest France, in 350-litre Cognac casks. Rich and oily, with robust spice notes, espresso coffee, dark chocolate, charred orange and bonfire toffee. Alc 51%

That Boutique-y Rum Co Engenho Novo da Madeira

Irreverent and explorative, Boutique-y Rum has set the benchmark when it comes to discovering unusual casks of rum and previously unavailable distilleries. Aided by rum expert Peter Holland, each release is small batch and bottled at cask strength. This is a three-year-old rum from little- known Portuguese distillery Engenho Novo on the island of Madeira. It’s a lighter, fruity, agricole-style rum, matured in ex-Amarone wine casks to give a rich, tropical fruit-laden body, with vanilla ice cream, maple syrup and dark chocolate notes. Alc 53.5%

Trash & Treasure Spiced Botanical Rum

A lockdown passion project saw Tom Warner of Warner’s Gin in Northampton source some highly flavoured ‘high ester’ Jamaican rum and redistill it with waste botanicals, overripe banana and citrus peels. He also included other botanicals grown within just a 5km radius to the distillery, notably roasted dandelion root, which gives a distinct dark, coffee note to this highly inventive spiced rum. Alc 40%

Two Drifters Signature Rum

One of the pioneering new rum brands from the UK. Founders Dr Russ and Gemma Wakeham have achieved the challenge of being a carbon-negative brand and have recently obtained B-Corp status. The rum is made using molasses from central America and is then distilled at the couple’s distillery in Exeter. It’s matured in a mixture of ex-Madeira and French oak casks, giving a distinctly drier style. Orange peel notes, some woody spice and a touch of vanilla-laden dark caramel. Alc 40%

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Spare a thought for Santa this Christmas Eve. As if it wasn’t tough enough flying around the world from rooftop to rooftop delivering about a zillion presents, what does he find at the bottom of the average chimney? A carrot for Rudolph, a solitary mince pie and a small glass of dubious Sherry. Terrific.

But it doesn’t have to be that way. With a little imagination, it’s not too hard to put a smile on the poor old chap’s face. Over the past few years, he’s found an array of warming spirits waiting for him in our family fireplace, from Taiwanese single malt to vintage Armagnac, from an English take on Irish pot still whiskey to añejo tequila.

Not that you have to go crazy. The traditional options of whisky or Cognac may be predictable, but today’s creations are arguably better – and certainly more diverse – than ever before. The new wave of craft-oriented distillers is introducing exciting new flavours and textures, in turn prompting established producers to up their game.

Funky, fun & fulfilling

Christmas – winter in general – is a time for rich, decadent spirits. Served at the end of a long walk in the cold, Sherry cask-finished whiskies and XO Cognacs are the liquid equivalent of a warm and welcoming hug, lowering the blood pressure and soothing taut muscles.

Whisky from where, though? There’s a whole world out there now vying with Scotch, from exciting new American whiskeys (single malts and ryes, as well as bourbons and Jack Daniel’s) through the ever more varied Irish scene to newer whisky origins: Taiwan, the Nordic nations, Australia, even England…

If your idea of adventure in Cognac is swapping Hennessy for Martell, take time to discover some of the fabulous family houses that provide real character and terrific value for money. Or explore incredibly diverse Armagnac, which ranges from funky single-distilled versions from the Baco grape to double-distilled examples that can give Cognac a run in the refinement stakes.

Meanwhile, if you don’t take aged rum or tequila seriously as spirits to sip and savour, you should. You might associate robust Jamaican pot still or pungent rhums agricoles with palm-fringed Caribbean beaches, but these rich, hedonistic flavours are perfect for frozen nights by the fireside (especially if you’re trying to cut back on your heating bills).

There are so many options – and the good news is that your festive generosity will pay off in more ways than one. Father Christmas gets a decent drink for once, while you and yours get to enjoy the rest of the bottle: win-win. The only question is just how adventurous do you want to be…?

Whisky for Christmas

Aberfeldy 15 Year Old Napa Valley Red Wine Cask Single Malt, Scotland 

Aberfeldy’s creamy, honeyed character is given an edge of rich, ripe red fruits – wild strawberry, candied cherry – from time spent in red wine barriques sourced from the Napa Valley. Cinnamon and nutmeg add a festive note of Christmas spice. Alcohol 43%

Kavalan Triple Sherry Cask Single Malt, Taiwan

Maturing in Sherry casks is a precarious business: go too far and the result can be a blowsy mess. From Taiwan’s superb Kavalan, this combination of oloroso, PX and Moscatel piles layers of dried fruit and dark chocolate on top of the distillery’s gorgeous tropical character. Decadent. Alc 40%

Mossburn Signature Casks, Island Blended Malt, Scotland

There’s something wonderfully wintry about the savoury smoke of a peated whisky, and this blended malt – a mix of island distilleries chosen for their phenolic characters – really delivers. It’s aged in custom-made casks built to the distillery’s precise specifications, or ‘cask bill’, adding extra elements of spice and char to some satisfyingly raw smoke. Alc 46%

Redbreast Lustau Edition, Ireland

Long a favourite among distillers of all nationalities, Redbreast is now enjoying a full-blown renaissance as the Irish pot still style wins over fans around the world. This dials up the Sherry cask influence, adding new depths of figgy, marzipan-accented flavour to Redbreast’s signature spiced richness. Alc 46%

Talisker 11 Year Old, Special Release 2022, Scotland 

A highlight of this year’s Diageo Special Releases line-up, this is a classically built Talisker that teases out all of the Isle of Skye distillery’s hallmarks: bonfire smoke subsiding into coal tar, black pepper and, on the finish, fiery Jalapeño chilli. It’s cask strength, so keep water to hand – but add sparingly. Alc 55.1%

WhistlePig PiggyBack 6 Year Old Rye, USA

A masterpiece created by the late Dave Pickerell, and with some precision: bottled at exactly 96.56 proof and carrying robust rye spice alongside citrus fruit and

cinnamon. Sip or mix – this is a go-to for festive Old Fashioneds and Manhattans, but also a delight on its own. Alc 48.28%

Rum & Tequila for Christmas

Don Papa 7 Year Old, Philippines 

Made using sugar cane from the island of Negros – aka Sugarlandia – this is a smooth, straightforward introduction to aged rum. It’s sweet and rounded, with decent fruit and a big dollop of vanilla. Mix it up with ginger beer and lime juice for a lighter take on the classic Dark ’n’ Stormy. Alcohol 40%

Eminente Reserva 7 Year Old, Cuba 

Cuban rums have a wonderfully clean, precise style married with excellent complexity. Keep coming back to this and you’ll find a lovely red fruit character alongside darker notes of tobacco leaf and coffee roaster. A great all-rounder that’s as happy sipped neat as in a punchy Rum Old Fashioned. Alc 41.3%

G4 Añejo, Mexico

Añejo tequila can be all about the cask, or the liquid. Very much in the latter camp, this example from the Camarena family is a model of restraint, with herb-accented lime and orange peel and a creamy texture. The agave pepper really kicks in on the palate, and the cask is a mere accompaniment to the main act. Alc 40%

Gran Patrón Piedra Extra Añejo, Mexico

An extra añejo aged for more than three years in French and American oak, the premium packaging – and the price – place this tequila firmly in the luxury bracket. Luckily, the liquid lives up to that billing, with richly peppered agave holding its own against spicy, mushroom-accented oak. Alc 40%

La Hechicera Serie Experimental No2 Banana-Infused Rum, Colombia 

It sounds… well, bananas: infuse aged Colombian rum with sun-dried banana – and yet this is a total delight. It works mainly because the banana element isn’t too OTT – instead, there’s lots of spice, smoke and caramel alongside the yellow stuff. Perfect for twisted cocktails. Alc 41%

Santa Teresa 1796 Solera Rum, Venezuela

An utterly reliable rum with a wonderfully smooth, rounded style, this goes down so easily that its complexity could pass you by. Vanilla fudge, demerara sugar, then a gorgeous honeyed dimension on the palate. The finish – edged with white pepper and baking spices – lingers long. Alc 40%

Cognac & Armagnac for Christmas

Château Montifaud L50 Héritage Louis Vallet, Petite Champagne, Cognac

Family-owned for six generations, Montifaud is a great advocate for Petite Champagne Cognacs – never more so than here, with a blend of eaux-de-vie distilled between the 1930s and the 1980s, and restrained oak. Precise, elegant and seamless, with notes of orange marmalade, butterscotch and a prickle of menthol. Alcohol 40%

Darroze Les Grands Assemblages 20 Year Old, Armagnac

From one of the masters of the craft, this Bas Armagnac blend is at a sweet spot of maturity, the rougher edges of youth tamed by the cask. Apple compote with raisins and prunes, then a whole spice rack of aromas from clove to ginger, subsiding into dark chocolate. Complex and robust, but still elegant. Alc 43%

Delamain Pale & Dry XO, Cognac 

Given a reboot to mark its centenary in 2020, this remains one of the great XO blends, thanks to an expressive, supple character that oozes Grande Champagne region character: heady scents of jasmine and honeysuckle, ripe, zesty fruit and warming vanilla. Beautiful on its own, but also the perfect base for a refreshing Sidecar. Alc 42%

Frapin 1270, Cognac

Frapin is famed for its range of XO Cognacs from the Fontpinot estate, but this bottling is the perfect introduction to the house: rounded and supple from ageing in a humid cellar, balancing Grande Champagne floral notes with light honey and vanilla. Mix with tonic or ginger ale for a palate-cleansing aperitif. Alc 40%

Maxime Trijol Extra Grande Champagne, Cognac

Family-run for more than 150 years, Maxime Trijol has a consistently excellent range of Cognacs sourced from its own vineyards. This is one of the great Grande Champagne expressions, from lifted scents of violet through bright fruit to ginger, chocolate and that savoury umami note known as rancio. Glorious. Alc 40%

Rémy Martin Tercet, Cognac 

A fresh addition to the Rémy range, designated Fine Champagne (a mix of eaux-de-vie from Grande and Petite Champagne) and celebrating the contributions of wine-grower, distiller and blender. Cellarmaster Baptiste Loiseau magnifies the fruit – citrus, dark cherry – and a thread of acidity brings structure. A great all-rounder. Alc 42%

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A masterful rum

One for rum connoisseurs and collectors, Andrés Brugal (Alc 41.5%) is an ultra-premium release from Dominican Republic distiller Brugal, which has been producing rums since 1888. Named after the distillery’s founder and blended by the Caribbean country’s first-ever female rum master, Jassil Villanueva Quintana, only 460 bottles have been produced. ‘Andrés Brugal combines special single cask family reserves and our signature double ageing technique to tell a dual story of my family’s legacy of rum-making, as well as my own as maestra ronera,’ said Quintana. She described the sipping rum as: ‘A true celebration of the distinctive flavours of Puerto Plata.’ Andrés Brugal is presented in crystal decanter and bespoke diamond-patterned oak case. £2,200 Selfridges.

What is… infusion?

A finished spirit can be infused with an additional flavour or flavours, to create a new expression or special release. This is usually done by putting a botanical ingredient, such as spices, herbs or fruit, directly into the spirit and letting it steep for a specific period of time. Sloe gin is a classic example. Infusion is more often carried out with lighter spirits, such as gin and vodka, where the added flavour will be more noticeable. But there are also an increasing number of botanical rums made by infusion.

What to drink now…Vieux Carré

The Vieux Carré was created in the 1930s by Walter Bergeron at the Monteleone Hotel in New Orleans. The name translates as ‘old square’ and refers to the city’s iconic French Quarter. Tasting a bit like a Manhattan (whiskey, vermouth, bitters) it’s a great choice for cold winter nights thanks to the added spiciness and herbal richness from French liqueur Bénédictine. Try it with H by Hine, a Cognac blended specifically for use in cocktails, with notes of caramel, vanilla, nuts, black pepper and ginger spice (Alc 40%, available through Amazon UK).

Vieux Carré

Ingredients 30ml Cognac, 30ml rye whisky, 30ml sweet vermouth, 5ml Bénédictine DOM liqueur, 2 dashes Angostura bitters, 2 dashes Peychaud’s bitters

Glass Rocks

Garnish Cocktail cherry and lemon peel

Method Add all of the ingredients to a mixing glass with ice. Stir well to combine, then strain into an ice-filled glass and garnish.

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Of all the spirits categories in all the world, rum is the most diverse and expressive. From light, bright rums, through to darker, full-flavoured aged options. Right up to the higher-strength navy and overproof rums.

There is a seemingly endless amount of products to explore. It goes to follow, therefore, that list of classic cocktails that can be made with this wonderful spirit is just as varied.

There are citrusy, lifted and refreshing drinks, such as Daiquiris and Mojitos, that some would argue are perfect for any time or occasion. Fresh and fruity Piña Coladas and Rum Punches are ideal for hot summer days and holidays.

Not forgetting simple-to-make yet delicious highballs such as Dark N Stormys and Cuba Libres. As well as more tropical drinks such as Mai Tais and Rum Swizzles.

When it comes to choosing rums for mixing, a basic home bar needs both a decent light rum and a dark rum. These two will cover most of the bases for any budding home bartender.

If you’re selecting light rums for cocktails, then clean, approachable yet complex flavours are best. Meanwhile, for dark rums, rich, aged spirits hailing from Barbados or Jamaica are a good place to start.

Best rums for cocktails

Appleton Estate 12 Year Old

If you want a decadent dark rum to mix with, look no further than Appleton Estate’s 12 Year Old. An orange peel character – classically found in all Appleton’s rums – sits with juicy red fruits, dark stone fruits and cereal notes of oats and wheat. This is one for stirred-down rum cocktails – Rum Negronis and Old Fashioneds, and El Presidente, to name a few. Alc 43%

Banks 5 Island Rum

You’d expect a rum co-founded by world-class bartender Jim Meehan to have good mixability – and this doesn’t disappoint. It’s a blend of rums from Trinidad, Jamaica, Barbados and Guyana, plus some Batavia arrack (otherwise known as the forebear of rum). from Java. Plenty of character in this light rum, with notes of lime, passion fruit, brown sugar and green tea. Alc 43%

Doorly’s 5 Year Old

Doorly’s rums are made at the Foursquare Distillery in Barbados. Aged in ex-bourbon barrels, this golden rum has notes of passion fruit and orange that mingle with dulce de leche, brown sugar and some desiccated coconut. A versatile option for cocktails requiring an aged rum, it works especially well in a Corn n Oil. Alc 40%

Mount Gay Black Barrel

While Mount Gay pushes its Eclipse expression as the go-to mixing rum in its portfolio, Black Barrel boasts more pot still spirit in its blend and is also finished in heavily charred ex-bourbon barrels. The result is a punchier dark spirit, with sweet Christmas spices, a big dose of vanilla and orange zest. Try it in a Rum Old Fashioned. Alc 43%

Planteray Original Dark

A blend of Bajan and Jamaican rum that is then aged in wooden vats in France. Aromas of cola cubes, lime zest, maraschino cherry and treacle lead to a gentle palate of plum clafoutis, more cherry, cinnamon, clove and black tea. Particularly good in highballs such as a Dark N Stormy or Cuba Libre. Alc 40%

Renegade Rum Old Bacolet Pot Still

Much pricier than the rest of the list, this terroir-driven light rum is a decadent offering. It’s produced in Grenada in the style of rhum agricole – meaning it’s made from sugarcane juice as opposed to molasses – but geographically it can’t be labelled agricole. Light and citrussy up front, with lime and pear notes that give way to mellow caramel, nutmeg and star anise. Try in a Ti’ Punch. Alc 50%

That Boutique-y Rum Company Signature Blend #1

A blended light rum developed by Peter Holland of the Floating Rum Shack and the team at That Boutique-y…, this liquid was created with Daiquiris in mind. A combination of dark rum from Jamaica and unaged rum from Martinique. Funky tropical fruit – bananas, mangoes, pineapple – and caramel is tempered with drying tea tannins and grassy sugarcane. Alc 42%

Veritas

A collaboration between two of the most respected rum brands in the world, Veritas is a blend of rums from Foursquare Distillery in Barbados and Hampden Estate in Jamaica. Pineapple leaf and vanilla aromas lead onto a restrained palate of pineapple, banana, pear, macadamia nuts and a sprinkling of demerara sugar. A versatile light mixing rum. Alc 47%

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Make cocktails in minutes

Published in October, 60-Second Cocktails is the fourth book from Joel Harrison and Decanter contributor Neil Ridley. The duo have compiled an easy-to-make selection of drinks in three sections: ‘No Shake, Sherlock’ (very easy), ‘Shake It Up’ (slightly more prep) and ‘Magnificent Mixes’ (cocktails to impress). With tips on cocktail kit, glassware and how to create your home bar, this book is ideal for anyone who enjoys making cocktails, but lacks confidence or only sticks to one or two mixes they know. Each illustrated recipe is simple to follow, with step-by-step instructions: start with a Quick Sloe Gin & Soda, then work your way up to an elegant Sage Martini. This is a cocktail book that you’ll reach for time and time again.

Available through Amazon UK

What’s the difference… between pot and column stills?

Two types of distillation can be used to produce spirits: pot and column. Pot stills, which came into use first, have a spherical chamber, hence the name. They work by heating a fermented alcohol base liquid to release ethanol vapour, which is then cooled to produce the liquid spirit. The column still was invented in 1830 and works like a series of pot stills on top of each other. Its series of chambers heat the base liquid, which evaporates and condenses back to liquid repeatedly. This process creates a purer spirit and can operate continuously, so it produces much larger volumes of spirit.

What to drink now… El Presidente

This rum and vermouth mix hails from Cuba and is assumed to be named in honour of Mario García Menocal, the country’s president from 1913 to 1921. Most sources attribute its invention to legendary bartender Constantino Ribalaigua of Havana’s El Floridita bar, who also created the Papa Doble or Hemingway Special Daiquiri. The recipe, which first appeared in print in the Manual del cantinero published by John B Escalante in 1915, calls for a sweet white vermouth (not dry) such as Martini Bianco (Alc 15%, £10/75cl available through Amazon UK), alongside grenadine pomegranate syrup and bitter orange curaçao liqueur. I like to use a Cuban rum: Havana Club Original Añejo 3 Años (Alc 40%, £18.50/70cl Waitrose).

El Presidente

Ingredients: 45ml white rum, 45ml sweet white vermouth, 5ml grenadine, 5ml orange curaçao liqueur

Glass: Coupe

Garnish: Orange twist and cherry

Method: Add all of the ingredients to a cocktail mixing glass with ice. Stir to mix and chill, then strain into a coupe and garnish. Serve straight up (no ice).

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Unlike many cocktail recipes, whose origins are debated or simply lost in the mists of time, the invention of the Daiquiri is well documented and undisputed. This deliciously simple mix of rum, lime juice and sugar was invented in Cuba by the American engineer Jennings Stockton Cox in 1898.

At the time Cox was living in the small harbour town of Daiquiri on the east coast of Cuba. As head of John D Rockerfeller’s Spanish-American Iron Company, he was overseeing local iron-ore mining operations in the area.

Like the other workers for the company, Cox received a monthly ration of Bacardí Carta Blanca rum, produced at a distillery in Santiago de Cuba, 45km away. According to Cox’s granddaughter, he mixed this with lime juice and sugar to serve to some American visitors when he ran out of gin.

Admittedly locals in the Caribbean had been drinking the same mix for as long as anyone could remember. But Cox was the first to write the recipe down: recording it in his personal diary. And he was the first to give it a name.

According to When it’s Cocktail Time in Cuba, written by Basil Woon in 1928, Cox used to meet other workers from the Daiquiri mines at the Venus bar in Santiago de Cuba at 8am each morning. The group would enjoy three or four of Cox’s rum-and-lime drinks every day.

‘One morning in the Venus bar, Cox said: “Boys, we’ve been drinking this delicious little drink for some time now, but we’ve never named it. Let’s christen it now!” The boys milled around a bit and finally Cox said: “I’ll tell you what lads – we all work at Daiquiri and we all drank this drink first there. Let’s call it a Daiquiri.”’

Gaining popularity

The Daiquiri was soon served in bars across Cuba, where bartenders in Havana refined the recipe, using cocktail shakers to mix the drink and serving it in a coupe glass. This ensured its popularity with drinkers seeking to avoid Prohibition in the US in the 1920s.

Meanwhile US navy doctor Lucius Johnson had taken the recipe back to the States, after drinking Daiquiris with Cox in Cuba. He introduced it to The Army and Navy Club in Washington DC in 1909, a date that’s commemorated on a plaque in the club’s Daiquiri Bar & Lounge to this day.

Later the Daiquiri also found a fan in author Ernest Hemingway, who first visited Cuba in 1928. He lived on the island, on and off, for 30 years and wrote some of his most famous novels there, including The Old Man and the Sea and For Whom the Bell Tolls.

Hemingway discovered the Daiquiri when he dropped into El Floridita bar in Havana to use the toilet. Head bartender Constantino Ribalaigua Vert served him the bar’s standard frozen Daiquiri. Hemingway commented: ‘That’s good but I prefer it without sugar and with double rum.’ From then on the bar served him the Hemingway Special Daiquiri or ‘Papa Doble’ – Papa was Hemingway’s nickname and his new cocktail was double the size of the original.

Later, when Antonio Meilan took over as head bartender at El Floridita, he adapted the recipe for a Hemingway Special, adding maraschino cherry liqueur and grapefruit juice (see below).

How to make a Daiquiri

Glass: Coupe

Garnish: Lime wedge

Method: Put the rum, lime juice and sugar syrup into a cocktail shaker. Half fill with ice and shake until your hands are cold. Strain into a chilled coupe, garnished with a lime wedge on the rim.

50ml white rum

15ml freshly squeezed lime juice

10ml sugar syrup

How to make a Hemingway Special Daiquiri

Glass: Coupe

Garnish: Lime wedge

Method: Put all of the ingredients into a cocktail shaker. Half fill with ice and shake until your hands are cold. Strain into a chilled coupe, garnished with a lime wedge on the rim.

105ml white rum

30ml freshly squeezed lime juice

30ml freshly squeezed grapefruit juice

22.5ml Luxardo Maraschino cherry liqueur

15ml sugar syrup

Best rums for a Daiquiri

Bacardí Carta Blanca

Bacardí is the original Daiquiri rum. The classic cocktail is named after the Cuban town where American engineer Jennings Stockton Cox first combined Carta Blanca, lime juice and sugar in 1898. Although Bacardi was founded in Cuba in 1862, its rums are now made in Mexico and Puerto Rico. Carta Blanca has sweet tropical aromas with banana and coconut and a touch of peppery spice, leading to a light, creamy palate with notes of tropical fruit, and a vanilla toffee edge. Lingering spiciness on the finish. Alcohol 37.5%

Diplomático Planas

This delicious Venezuelan rum is aged in barrels for six years and then charcoal-filtered. It means you get more complexity in your glass, with the evolved toffee, spice and creamy vanilla notes of a dark rum alongside the fresher grassy notes of a white rum. Coconut, fresh lemon, green chilli, tropical and stone fruit notes also feature. Smooth enough to sip over ice or use it to upgrade your Daiquiri for a sophisticated sip. Alc 47%

Don Q Cristal

Made in Puerto Rico by the Serrallés family, who established their distillery back in 1865. Don Q is named after Don Quixote, protagonist in the classic Spanish novel by Miguel de Cervantes, which was a favourite family read. This light rum spends 18 months in American oak and is then carbon filtered. It’s a fruity little number: expect lively notes of pineapple, citrus and banana, with gentle hints of brown spices: cinnamon and nutmeg. Alc 40%

El Dorado 3 Year Old

El Dorado is a range of demerara rums made in Guyana. The Diamond Distillery is located on the banks of the Demerara River, just six degrees away from the equator in South America. This is the youngest rum in the range, which is better known for its aged expressions, including 5-, 8-, 12-, 15- and 21-year-old rums. It spends three years in cask and is charcoal-filtered. This has an appealing nutty-toffee-brown sugar character alongside coconut, light spice and grassy notes. Alc 40%

Havana Club Original Añejo 3 Años

The leading Cuban rum brand, Havana Club’s light rum is aged in ex-bourbon casks for three years and then filtered to remove the colour. Sweet and fresh aromas, with tropical fruit notes – lots of pineapple, mango, banana and some fudge. The palate is grassy and spicy, with a refreshing fruitiness and honeyed sweetness. Pineapple, green apple, plus vanilla and lemon Bonbons. A touch of the florality on the finish, plus lots of green chilli spice and some toffee. Alc 40%

Plantation 3 Stars

The three stars are Barbados, Jamaica and Trinidad: top sites for rum production in the Caribbean. This engaging blend mixes unaged spirits from Barbados and Jamaica with two- to three-year-old spirit from Trinidad, then adds a dash of Jamaican 10-year-old for good measure. A bartender favourite, 3 Stars is crisp and fresh, with plenty of spice and a grassy, almost agave-like note on the palate that’s balanced by honeyed sweetness and a creamy custard note. Great choice for Daiquiris. Alc 41.2%

Ron Santiago de Cuba Carta Blanca

This Cuban molasses-based rum is aged in white oak barrels for three years and filtered. The fresh, grassy nose is laced with banana, fudge and tropical fruit. While the palate is smooth, fresh and creamy, with banana toffee, vanilla and spice balanced by fresh green grassy notes too. A well rounded cocktail rum. Alc 38%

Veritas

The Latin word ‘veritas’ means truth – and this is a truly delicious rum. It’s an unusual collaboration between Foursquare Distillery in Barbados and Hampden in Jamaica, blending unaged Coffey column still rum from the former with pot still rum from the latter. Aromas of creamy toffee and vanilla, with tropical fruit and some grassy vegetal notes. The palate is full-bodied: creamy and spicy with pineapple, toffee and bananas and custard, balanced by fresh grassiness. My favourite choice for a Daiquiri. Alc 47%

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Totally tropical rums from Takamaka

If you’d like to add a touch of the tropics to your drinks cabinet this summer, try the new St André Series rums from Takamaka. Based in the Seychelles, Takamaka is celebrating its 20th anniversary this year with four new releases: Extra Noir, Zepis Kreol, Pti Lakaz and Grankaz. Produced at the Trois Freres distillery on the island of Mahé, these rums showcase different production techniques, making use of both molasses and cane sugar rums, and pot- and column-distillation, with ageing in a variety of casks. Three of the four include rum from the Foursquare Distillery in Barbados in the blend. Pick of the bunch is Pti Lakaz (Alc 45.1%), two Seychelles rums – a pot-distilled cane rum matured in three types of oak and a molasses rum rested in ex-bourbon casks – with an eight-year-old molasses rum from Foursquare. It kicks off with a nose of spice, toffee and tropical fruit. Rich and rounded, with mellow brown spices, malted milk biscuits, Madeira cake, bananas, caramel and ripe tropical fruit, and a long, spicy finish. Perfect for a fruity rum punch.

£40.95-£43.95/70cl Master of Malt, The Whisky Exchange, Whisky Online

What is…the difference between bourbon and Tennessee whiskey?

Both produced in the US (although Tennessee whiskey can only be made in the state of Tennessee), bourbon and Tennessee whiskey are almost identical. Bourbon is defined as a 51% corn-based whiskey, distilled to no more than 80% abv and then aged in new, charred white oak barrels. A Tennessee whiskey, such as Jack Daniel’s, is made in almost exactly the same way – the only difference is that the final spirit is filtered through maple charcoal, which smooths out the whiskey and gives it a more mellow flavour.

What to drink now…Sea Breeze

This fruity summer cocktail has appeared in different guises through the decades. A Sea Breeze Cooler is mentioned in The Savoy Cocktail Book from 1930, where it’s an equal mix of gin and apricot brandy with lemon juice and grenadine, topped with soda. Thanks to the efforts of US producer Ocean Spray, cranberry juice became a popular mixer in the 1950s and 1960s, but it wasn’t until the 1980s, due to the marketing might of Absolut Vodka, that the Sea Breeze became established in its current form. Try making it with Arbikie Tattie Bogle Vodka, a creamy Scottish potato vodka with spice and earthiness to balance the sweet and tart fruit juices (Alc 43%, £36-£39/70cl Arbikie, Master of Malt, The Drink Shop, The Whisky Exchange, Yumbles).

Sea Breeze

Ingredients: 50ml vodka, 75ml cranberry juice, 30ml freshly squeezed pink grapefruit juice

Glass: Highball

Garnish: Lime wedge

Method: Add all of the ingredients to a highball glass filled with ice and stir gently to mix, then garnish.

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Earlier this month, The House Of Angostura (well known for its ubiquitous brand of cocktail bitters) unveiled Zenith, the latest in a line of ultra premium rums in its Private Cask Collection series. The release brings together different rum styles from two of Trinidad and Tobago’s most distinguished distilleries: both the namesake Angostura distillery and the now legendary Caroni distillery, which closed its doors forever in 2003.

Aged in charred American ex-bourbon oak casks, Zenith comprises Angostura and Caroni rums ranging from 20 to 23 years old. Whilst Angostura is known for its fresher, more vibrant fruity style, the rums produced at the Caroni distillery had a much heavier, earthy and smoky characteristic, coming from the molasses used in the production process. The result is a deeply complex character, with abundant sweet tropical fruits, warm vanilla toffee, dark cocoa and a dry, crisp oak-led smokiness.

Angostura is now the only remaining distillery of the once 50-plus rum distilleries in Trinidad and Tobago. The company’s signature style, showcased in a three-strong range of cask-style releases including bourbon, French oak and sherry cask varieties, stems from molasses, which is fermented using Angostura’s own bespoke yeast culture and distilled in continuous column stills.

Chairman of Angostura, Terrence Bharath says, ‘After 3 years in development, we’re delighted to extend our Private Cask Collection with the launch of Angostura Zenith, making our rum offering one of the most unique in the world. We are constantly striving to bring the spirit of Trinidad and Tobago to rum connoisseurs around the world and the launch of Angostura Zenith demonstrates our commitment to producing world class rums.’

Zenith is limited to 195 bottles, bottled at 44.7% and is available with an RRP of £2,500 from selected retailers.

Tasting notes

Rich and robust aromas of polished wood, bonfire embers and dark chocolate arrive first, alongside toasted hazelnuts, nutmeg and dark brown sugar. The flavour is equally complex, with swathes of griddled pineapple, seared orange zest, milk chocolate and woody spices, with a long, lingering creamy oak finish.

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In the pink with Provence vodka

Nothing says summer quite like a glass of pale pink Provence rosé wine – and France’s Comte de Grasse distillery captures that essence in its latest vodka. Made from a base of French winter wheat, 06 Vodka (Alc 37.5%) is created by Master Distiller Marie-Anne Contamin. Previously an aromatician, she has developed an ‘active wine extraction’ technique, based on methods used in the fragrance industry.

The process extracts flavour molecules and colour pigments from a Château Vert, Côte de Provence organic rosé wine. These molecules are infused into the neutral vodka, creating an aromatic and taste profile that will be very familiar to rosé drinkers. The nose is reminiscent of a glass of rosé, with delicate notes of strawberry that continue to the palate. Subtle florality, almonds and peach emerge, with a creamy texture.

Named for the 6pm aperitif hour on the Côte d’Azur, 06 Vodka makes an elegant Vodka Martini: garnish with a perfectly pink rose petal. £49/70cl Harvey Nichols

What is… peated whisky?

You may see the term ‘peated’ on a Scotch whisky bottle. Peat is a type of turf that can be burned as fuel. Peated whisky is made from malted barley that has been dried over a peat fire. That drying process usually takes about 30 hours and gives the finished dram a distinctive smoky character. Islay whiskies are known for their peatiness, which is measured in ppm (parts per million) of the organic compound phenol. Islay whiskies typically have 50ppm, while an average Highland whisky will only have 30ppm. Islay distillery Bruichladdich is famed for its Octomore range, bottled at 100ppm and considered the most heavily peated single malt whisky in the world.

What to drink now… Mojito

Cuban folklore links the ubiquitous summer cooler to Elizabethan explorer Sir Francis Drake; his crew drank a medicinal mix of mint, sugar, lime and sugar cane spirit that was named El Draque.

A mint, lime and sugar cocktail – now made with rum – became a hit with Americans in Prohibition-era Havana, with the first recipe for a ‘Mojo Criollo’ appearing in a Cuban publication El Arte de Hacer un Cocktail y Algo Más in 1927.

Try making it with Havana Club Original Añejo 3 Años, a lightly aged white rum (Alc 40%, £18-£23/70cl Widely available).

Mojito

Ingredients: 60ml white rum, 15ml fresh lime juice, 15ml soda water, 10ml sugar syrup, 14 fresh mint leaves

Glass: Highball

Garnish: Mint sprigs

Method: Two-thirds fill a glass with crushed ice. Add mint leaves, rum, lime juice and sugar syrup, churn with a barspoon to mix. Top up the glass with more crushed ice, top with soda water and stir lightly before serving.

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What to drink now… El Diablo

Warmer days call for long drinks with plenty of ice, and this devilish, fruity tequila cocktail fits the bill perfectly. The recipe is attributed to Victor Bergeron, aka Trader Vic, and first appeared in his 1946 book Trader Vic’s Book of Food & Drink as a Mexican El Diablo.

The name was shortened to El Diablo in his later 1968 book. A good alternative to a Margarita, it’s actually a twist on an earlier cocktail called the Rum Buck, with the rum replaced by tequila. Choose an aged tequila, such as AquaRiva Reposado.

El Diablo

Ingredients: 45ml tequila, 22.5ml fresh lime juice, 15ml crème de cassis, 60ml ginger beer

Glass: Highball

Garnish: Lime wedge

Method: Put the tequila, lime juice and crème de cassis in a shaker with ice. Shake until your hands are cold, then strain into an ice-filled highball glass. Top with ginger beer then garnish.

Kraken launches limited-edition rum in tie-up with PADI Aware

The Kraken Rum has launched a second bottle in its limited-edition Unknown Deep series. Kraken Black Spiced Rum Limited Edition Deep Sea Bioluminescence (Alc 40%) boasts an eye-catching deep blue pearlescent coating on its embossed label and is presented in a black metal ‘diver’s cage’, complete with ‘scratch marks’. Inside the bottle you’ll find a sweet and velvety Caribbean rum with a hit of balancing spice. Layers of toffee, black treacle, Garibaldi biscuits, dried fruit – sultanas, raisins – plus fresher citrus notes and lots of dark spice on the long finish.

Kraken has pledged £1 from every sale of the new bottle to marine conservation charity PADI Aware, which empowers scuba divers to remove marine debris from the sea floor and report on the types, quantities and locations of materials collected. ‘Kraken Rum has a rich history of supporting marine life, so we’re proud to be working together once again to save and protect the ocean,’ said Ian Amos, operations coordinator for Asia Pacific at PADI Aware. ‘Every single bottle sold will help us continue our vital work of removing ocean debris, as well as training new volunteers to help us make an even bigger splash in 2022.’ Available through Amazon UK

What is… arrack?

Meaning ‘distilled spirit’, arrack (not to be confused with the anise-flavoured spirit ‘arak’) is a word of Arabic origin that was used in various forms (araq, araki, rakia) across the Arabic world and in Asia from the 13th century onwards. Originally describing a huge variety of distilled drinks, the term arrack came to be associated with two types of spirit. Batavia arrack is a pungent drink made from sugarcane and rice in Indonesia. More widespread is Ceylon or coconut arrack, distilled from palm sap and made throughout the tropics, though Sri Lanka is the main producer today. Made using both column and pot stills, the distillate is aged in large teak vats for anything from six months to seven years. The taste is commonly described as a cross between whisky and rum.

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• Rum redefines the identity of the newly-created Republic of Barbados

In November 2021, the small Caribbean island and former British colony of Barbados removed Queen Elizabeth II as its head of state to become the world’s newest republic.

The official ceremony was attended by the likes of Prince Charles and Bajan national hero Rihanna, and the island’s new political identity was later toasted with a celebratory bottling from Mount Gay, Barbados – and the world’s – oldest rum distillery.

‘We only did a few bottles of the Republic Blend. It is a symbol of what rum represents for Barbados,’ said Mount Gay managing director, Raphael Grisoni. Indeed, Barbados prides itself on being one of the world’s leading rum producers, boasting highly-respected distilleries such as Richard Seale’s Foursquare Distillery, and Mount Gay itself.

Rum is Barbados’s main export, it represents a crucial source of employment, and it is a magnet for tourists too. The picturesque St Nicholas Abbey and plantation house, the smallest of only four distilleries on the island, regularly tops Barbados’s list of must-visit attractions.

Former minister of culture John King believes that, as Barbados transitions to a fully independent republic, rum is set to play an even greater role both in its economy and in redefining the identity of Bajan people.

‘The majority of our ancestors came predominantly from the west coast of Africa, but our ideologies, our laws, our system… everything has always been guided by what the British decided,’ King points out. ‘All other ethnicities that are present in Barbados – like the Scottish and the Irish – can trace their origins back to where they came from. But not the Afro Barbadians, and we need to try to correct that.’

During his recent tenure as Barbados’s minister of culture, King pursued a project aimed at rediscovering Barbados’s roots via its economy, by building new trade bridges beyond the island’s current export markets. ‘In 2018, when I became minister of culture, there was a paper whose goal was to connect and find our roots in the African continent,’ says King. He explains that the project led Barbados to establish trade agreements with the African continent: ‘Now, four years later, we are doing business with Africa. Ghana, for instance, is going to take on exporting and introducing into the African continent our Bajan rum and sugar.’

A kingdom for a geographical indication

While he believes that Bajan rum’s renown is at an all time high, King argues that its full potential won’t be fulfilled until the island’s four distilleries agree on the specifics of a geographical indication (GI) for Barbados rum.

While the prospect of a GI has long been on the table, Mount Gay, Foursquare, and St Nicholas Abbey on one front, and the island’s largest producer, Maison Ferrand-owned West Indies Rum Distillery (WIRD) on the other, have been struggling to come to an agreement on what the GI should, or should not entail.

Alongside the nature of the water source used for fermentation and the type of wood allowed for maturation, the ageing process’ location is one of the most contentious topics. Mount Gay, Foursquare, and St Nicholas Abbey’s spirits undergo full ‘tropical ageing’ on the island, while WIRD’s Plantation rum spends only a limited time in Barbados then undergoes a second-stage maturation at Château de Bonbonnet in Cognac, France.

WIRD managing director Andrew Hassell highlights that such ‘double ageing’ isn’t unheard of in Barbados, and should therefore be accounted for in the GI: ‘It’s not historically accurate that Barbados rum can only be aged here: it happened before. We aren’t proposing anything new or restrictive.’

His opponents however, argue that tropical ageing is key to developing the characteristic flavour profile of Barbadian rum. ‘You have to take into consideration that environmental conditions influence the maturation of the rum,’ highlights Mount Gay master blender Trudiann Branker. ‘Here you get a more mature profile. If you age it somewhere that has a different environment you are not going to get the same profile. It’s as simple as that. How can you call it Barbadian rum?’ Grisoni adds that, over time, the tropical climate causes a more dramatic angel’s share effect to what distilleries experience in Europe: ‘After eight years we lose half the barrel here, that is why some might think it is more convenient to age rum in France instead.’

With the development of the GI at a standstill, Barbados might be missing the opportunity to turn its rum into what Scotch is to whisky. ‘They just need to put the competitiveness aside,’ says King. ‘Oftentimes, we allow ego to dictate our arguments but we need to go beyond that. Barbados needs that geographical indication. People always associate England with having invented football and cricket – admittedly it is not necessarily the best at either of them – but whenever the world thinks of them, people associate them with England. And for the new republic of Barbados, rum needs to be the same thing.’

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It’s our go-to party drink, our mixer with cola, our holiday thirst-quencher. In other words, rum is fun – but it’s not to be taken seriously. Or at least it didn’t used to be. Compared to the other major categories – vodka, gin, tequila, whisk(e)y – rum has been slow to go premium, but its time has come. Education, growing transparency and innovation mean rum is now getting widespread attention from savvy drinkers. Its future is looking as bright as the Caribbean sunshine. Here’s why…

Scroll down to discover more about premium rum’s revival and Alicia’s picks

Redefining Rum

No one really knows how to define ‘premium rum’ – that’s been one of its greatest barriers to growth as a category. Scotch whiskies point to big age statements and gin to rare botanicals, but the rum picture is more complex, because rum itself is wildly diverse.

There is the obvious stylistic range, from white unaged spirit to ultra-dark. But rum is also made from different bases – molasses, syrup or sugar cane juice – with varied distillation methods. Crucially, there are myriad rum-producing nations, working to their own sets of rules, of which most consumers have little understanding.

‘Every country has its own regulations,’ explains Ian Burrell, consultant, presenter and global rum ambassador. ‘Some, like Jamaica, are very strict. They don’t allow added sugar, don’t add artificial flavourings. If a Jamaican rum says it’s been aged for a minimum of 21 years, then that will be the youngest rum in the bottle. But a Guatemalan rum labelled similarly might be mostly six-year- old rum with just a little 21-year-old.’

Burrell sees a growing understanding of origin as being a key to consumers’ willingness to spend more on quality rums. Once they try a rum from somewhere with high production standards, they know it’s worth it. Meanwhile, producers in these key locations, including Jamaica, are pushing to have their rums recognised as a separate category, much like Scotch whisky.

What’s also helping with awareness is that the industry is talking about rum in a new way. ‘Historically, we’ve used the terms white, gold and dark,’ says Dean MacGregor, rum portfolio ambassador at Speciality Brands. ‘Because of that, it’s been easy to dismiss rum.

‘Imagine if Scotch whisky were categorised in that way – if people didn’t like the taste of Laphroaig, that would put them off an entire category of “gold whisky”!’

Problematic colonialist tags such as ‘English’ and ‘Spanish’ are also being dropped. Rum guru Luca Gargano, in conjunction with Richard Seale, distiller at cult Barbados distillery Foursquare, are among those devising a new vocabulary. Focused on distillation style and base rather than colour, the Gargano Classification uses terms such as ‘pure single agricole rhum’ or ‘single blended rum’ to help consumers wrap their heads around what’s in their glass.

Focus on Source

In an era of heightened consumer awareness around provenance, the smoke and mirrors that have historically plagued the rum industry are slowly being replaced with a focus on sourcing and method. ‘In the past there have been fancy bottles but little provenance,’ notes MacGregor. ‘What we’re seeing now is distilleries being a lot more open about how their rum is made.’

Rhum agricole, the cane juice-based rum from French Caribbean islands, is at the forefront of this. In AP-protected Martinique, family-owned Neisson grows its own sugar cane, is moving towards organic farming, and distils with a unique single-column French Savalle still.

The ‘grass to glass’ character of many agricoles, especially unaged ones, is prized notably in France. ‘White rums are authentic; there is no cheating possible,’ notes Alexandre Beudet, founder of Excellence Rhum. His specialist rum shop opened in 2018 in a swish Paris postcode, in response to growing local demand for quality spirit. Full ‘grass to glass’ production can be prohibitively expensive for most molasses-based distillers, as it requires sugar-processing equipment. But a handful of producers, including Jamaica’s Worthy Park – which uses its 100% estate-grown sugar cane to make its molasses and ferments partly with proprietary yeast – are making it happen.

Among distillers that don’t produce their own molasses, there is increased transparency around sourcing. After all, transparency gains consumer trust – and, in turn, loyal customers.

Careful ageing is another factor. While a big age statement doesn’t necessarily make a rum ‘premium’, it does get the consumer’s attention. As rum ages rapidly in hot climates – with an evaporation rate about three times that of Scotch whisky – traditionally it didn’t make financial sense to age it any longer than strictly necessary. But now that consumers are willing to pay for it, it’s not uncommon to find rums aged for seven years or more (or, in the case of respected producer Appleton, 20 or more).

Innovative finishes, meanwhile, for example using Sherry or tequila barrels, are keeping drinkers interested in the long term and are pulling them in from competitor spirit categories.

Industry Innovators

The distilleries themselves aren’t the only ones driving change. Much premium rum growth is thanks to what are known as independent bottlers. Purchasing rums direct from distilleries or through an agent, they age or blend it before packaging it as a unique product.

At its more accessible end, independents are drawing in new drinkers with rums that balance genuine quality with style. Burrell’s Equiano is one example. A blend of rum from Grays in Mauritius and Foursquare in Barbados, it’s the world’s first Afro-Caribbean rum, and is highly sippable. It’s packaged beautifully, and comes at a price point that’s not just reserved for collectors.

At the highest end, independent bottlers source extremely rare barrels and release limited editions aimed at connoisseurs. In 2004, Gargano discovered and bottled barrels from Trinidad’s closed Caroni distillery, and these bottles are still prized. He went on to found Habitation Velier, a range of top pot-still rums with its own loyal following. Gargano doesn’t distil himself, but his knack for sourcing and his relationships with top producers make his bottles some of the most sought-after in the world.

You can try both Caroni and Velier at Ginger Lily, a bar in London’s swanky Pan Pacific hotel that opened in late 2021. It’s miles from the tiki rum bar cliché, with its serene atmosphere, suited bartenders and rums costing as much as £695 per 50ml. It’s living proof that the spirit’s image is changing. ‘There are so many bars in London and we wanted to do something different,’ says bar manager Francesco Putignano of his choice to champion rum. ‘But I wasn’t expecting so many people pointing to our back bar and saying, “I’ve heard about that rum, I can’t wait to try it”.’

And that is, perhaps, one of the strongest arguments for why premium rum is set to grow. Even at its priciest it is, at least compared to whisky, still available – and, relatively speaking, affordable. Many of the decades-old bottles Putignano lists retail in shops for a few hundred pounds. Meanwhile, a 40-year-old whisky from Port Ellen costs in excess of £6,000. Rare rum hasn’t yet fully passed into collectors-only territory. It’s still for drinking, and that can only mean one thing: more people are going to discover it.

A former editor at The Sunday Times, Alicia Miller’s years of writing about drink, food and travel have taken her to more than 50 countries. In 2020, she was shortlisted for the British Society of Magazine Editors’ Consumer Print Writer of the Year award.

Six to try: premium rums

Caroni Distillery, 23 Year Old, Trinidad

Parcels of prized Caroni, from the closed Trinidad distillery, can still (just about) be snapped up from specialist retailers. This bottling from That Boutique-y Rum Co was distilled in 1998. Nutty, molasses-y and dark fruity, with tropical banana. One for thoughtful sipping. Alcohol 61.1%

Eminente, Reserva 7 Year Old, Cuba

Cigar box, cacao, spice, praline – if you’re looking for a decadent sipping rum, then this is it. Aged in whisky barrels, which is where some of that depth of character comes from. A cracking choice for a rum-based Old Fashioned. Alc 41.3%

Equiano, Original, Barbados

Ian Burrell’s brand is a combination of spirit from Grays of Mauritius, aged in oak and ex-Cognac casks, and from Foursquare in Barbados, aged in ex-bourbon barrels. It’s ultra-smooth, with caramel, floral, vanilla and spice notes. Alc 43%

Neisson, Blanc, Martinique

This organic grain-to-glass rhum agricole has aromas of fresh sugar cane, citrus and honey. A perfect starting point for fans of blanco tequila or gin who want to see what quality unaged rum is all about. Alc 52.5%

Veritas, Barbados

A meeting of some of the most respected names in rum. Pot-still rum from Hampden in Jamaica joins Coffey column-still spirit from Bajan favourite Foursquare to make a fragrant white rum with aromas of pineapple, liquorice and banana. A great rum for mixing. Alc 47%

Worthy Park, Single Estate Reserve, Jamaica

One of the titans of Jamaica. The grass-to-glass estate has grown sugar cane for centuries, but relaunched its molasses-based rum production in the early-2000s. Its entry-level bottling is rich in sweet-savoury complexity with toast, toffee and plenty of ripe tropical banana. Alc 45%

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Best sipping rums: Eight to try 

Rum is a spirit that’s often terribly misunderstood. It’s commonly labeled as ‘too sweet’ by imbibers who’ve been scarred by the sugar-dosed bottles that dominated the mainstream market for decades.

But, now, rum is booming like never before, with sales of premium rums soaring. Avid spirits enthusiasts – and whisky lovers in particular – are realising that not all rums deserve to be drowned in a glass of Coca-Cola.

‘Today’s rums are being valued in the same way as other renowned spirits,’ says Ian Burrell, the world’s only global ambassador for the rum category, and co-founder of Equiano Rum. ‘Years ago, spirit enthusiasts saw rum as a cheap spirit to mix with other beverages. But now, it is understood that rums can be sipped neat and savoured.’

At their fundamental core, aged rum and whisky aren’t too dissimilar. Both spirits are made from a fermented raw material (grain for whisky, and sugarcane or a sugarcane byproduct for rum). They’re both distilled via either a column or pot still (many rums are a blend of both). Finally both are aged in barrels – with a majority of rums actually aged in ex-bourbon casks, an ageing method familiar to Scotch whisky drinkers.

While it’s easy to get caught-up in the minutiae of rum (such as its classification issues and regional nuances of production), it’s those small similarities – and the premiumisation of the category – that have piqued the interest of whisky enthusiasts.

Adventures in taste

‘Getting people to try premium rums is taking them on a journey,’ says Dawn Davies MW, head buyer at The Whisky Exchange. ‘I find out what the consumer enjoys in spirits and then find a rum that suits their palate. For example, if you are a hardcore Laphroaig or Lagavulin fan, I might lead you to Jamaica – a region known for its robust, high-ester rums – or another distillery with a bit of funk. For the sherried whisky fanatic, Barbados, or even Guyana, might suit your fancy. I believe there is a rum for everyone. It’s just about getting enthusiasts to taste the best liquids.’

Spirits educator Gergő Muráth agrees that rum’s diversity is a draw. A rum expert and also UK brand ambassador for Four Roses Distillery, he explains: ‘For whisky enthusiasts that are open to trying rum, I’d start by pointing out the wealth of different styles, origins, production methods and flavour profiles in rum, corresponding to the many regional and sub-regional styles of whisky.’

Are you a whisky lover ready to dip your toes into a world of spirits produced in some of the most beautiful places on the planet? If so, we’ve asked a few rum experts to recommend the best bottles for you…

The best rums for whisky lovers

Appleton Estate 12 Year Old Rare Casks

Recommended by Dawn Davies MW

‘This bottling is ideal for enthusiasts who are just getting into rum. Expect that classic note of freshly peeled oranges, with nutmeg, baked apples and a touch of banana. Plus cedar wood, orange and a hint of almond on the palate.’ Alcohol 43%

Black Tot Master Blender’s Reserve 2021

Recommended by Dawn Davies MW

‘This bottling is a blend of rums aged between nine and 24 years from various distilleries around the world – all of which are detailed on the label. Expect aromas of ripe banana, roasted pineapple and leather, with a round, velvety texture on the palate, alongside hints of warming spices and nuts.’ Alc 54.4%

Equiano Original

Recommended by Ian Burrell

‘Equiano Original is an elegant blend of aged rums from Barbados and Mauritius – the first of its kind. It’s medium-bodied with notes of toffee, butterscotch and dried fruits. It’s a flavoursome rum without additives, and is ideal for the blended whisky drinker.’ Alc 43%

Hampden Estate 46 Pure Single Jamaican Rum

Recommended by Ian Burrell

‘For enthusiasts who enjoy a peaty Scotch whisky, try Jamaican rums like Hampden Estate. It is aged for a minimum of eight years, in a tropical climate. This terroir produces an exceptional flavour profile in a short period of time, yielding notes of banana, cinnamon and vanilla.’ Alc 46%

The Real McCoy 12 Year Old

Recommended by Gergő Muráth

‘For bourbon fans and lovers of rich, heavily cask-influenced Scottish whiskies, The Real McCoy 12 is perfect. It has lots of barrel char, vanilla, coconut, cigar tobacco, dark chocolate and a dry, complex, woody finish.’ Alc 40%

Worthy Park Single Estate Reserve

Recommended by Gergő Muráth

‘For fans of Irish pot still whiskies and Speyside malts, this bottling presents both the spiciness and fruitiness that characterises those styles. Big flavours of tropical fruit, milk chocolate, black tea tannins and an unctuous mouthfeel with an extremely long finish.’ Alc 45%

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Understanding whisky styles

Rum is a sprawling drinks category, both stylistically and geographically. Made from sugarcane products, rum is distilled in roughly 50 countries, with varying traditions and technologies, which gives you plenty of options to choose from if you’re a rum lover.

From mixable white rums to dark and spiced rums, there’s a style to suit every palate. As a result, rum is a perfect drinking companion practically round the clock, but it’s particularly special to sip as the sun goes down and the night draws in.

So what makes a good sipping rum? Essentially it needs to be delicious and have depth of flavour, allowing the taster to sip, savour and contemplate the liquid that’s in their glass. This could be a white rum, but more often than not it will be an aged rum, so that’s what my selection below focuses upon.

Drinking rum can be an intense sensory experience because of the high number of esters that are often found in this group of spirits. Esters are formed through a reaction between alcohols and phenolic or carboxylic acids, and have characteristic aromas. The higher the amount of esters, the more expressive the drink will be. To really understand this concept, sample a glass of J Wray & Nephew Overproof Rum, which is an unapologetic tropical party in a glass.

Also read: Learn about rum

How to taste neat rum

In order to appreciate a rum’s aromas and flavours, swirl it around the glass, as you do with wine. Have a very quick initial sniff, then inhale more deeply to start to appreciate the nose. Do the same with the palate – a quick sip, before returning for a longer taste that you roll around the mouth. Consider adding a drop of water to the glass, like whisky drinkers do, to open the flavours and aromas up. I find this especially useful for higher abv rums, which can take some easing into when you’re enjoying them neat.

Also read: Rum cocktails to make at home

A note on glassware: when drinking rum neat, consider a Glencairn, or glass with a tapered neck, which helps to channel the aromas. If sipping on the rocks, then use a rocks glass, although the shape won’t really help to accentuate the rum’s character.

While we’re on ice, if you do decide to use it, make it a single large cube or ice sphere, rather than lots of smaller cubes. This will ensure dilution is slow and steady.

Now just open one of the bottles below, dive in, and be prepared to be transported to heady, tropical destinations, where vast sugar cane fields sit under alternately bright and brooding skies. Heaven.

Best sipping rums: Eight to try

Appleton 12 Year Old Rum

Situated in the southwest of Jamaica, Appleton Estate is overseen by master blender Joy Spence. Made from molasses, Appleton’s 12 Year Old has a juicy nose of crunchy red fruits, raspberries, crème brûlée and hazelnuts. The fresh red fruits give way to orange peel and darker stone fruits with a crumble topping and whisper of violets. Alcohol 43% 

Doorly’s 14 Year Old Rum

Made at the venerated Foursquare distillery in Barbados, which blends column- and pot-still spirits together to produce its rums. This expression has been aged in former bourbon and Madeira casks. A fruity nose of peaches, apricots, chocolate-covered cherries and Galia melon belie a powerful, dry spice bomb of a rum, with sour cherries, Szechuan pepper and fiery ginger. Alc 48%

El Dorado 15 Year Old Rum

Made in Guyana by Demerara Distillers Limited, which uses a number of original stills from three of the country’s key sugar estates of the 18th and 19th centuries. Sipping this rum paints an evocative picture of an old wingback leather chair, mahogany sideboard, the dying embers of a fire and a plate of dark chocolate truffles and gingerbread biscuits. Alc 40%

Equiano Original Rum

Equiano is named after Oloudah Equiano, a Nigerian sold into slavery in the 17th century, who eventually bought his freedom and became an important voice in the abolitionist movement. Original is a limited-batch blend, mixing African rum from Gray’s distillery in Mauritius with Caribbean rum from Foursquare in Barbados. The palate is zippy and dry, with worn leather, cocoa nibs, crème brûlée, sea salt and forest floor. Alc 43% 

Foursquare 2009 Mark XVII Exceptional Cask Selection Rum

Part of the 17th release of Barbados distillery Foursquare’s Exceptional Cask Selection series, this 12-year-old rum has been aged in ex-bourbon casks. Aromas of Solero ice lollies, red currants, coconut oil and ginger biscuits hint at a big and bold palate, with mouth-watering passion fruit and a pineapple juiciness that’s balanced out with a big tannic grip. Warming ginger and cinnamon spice are sprinkled on top. Alc 60%

Hampden Estate Overproof Rum

Despite producing rum since 1753, Hampden only recently launched two rums under its own label – and this overproof number (at 60% abv) is one of them. Hampden is renowned for producing high-ester, funky rums, and this is no exception. An unctuous, warming palate with ripe banana, pear, papaya and black fruits. Butterscotch and charcoal round things off. Alc 60% 

Mount Gay 1703 Master Select 2020 Rum

Every year, Mount Gay Master Blender Trudiann Branker selects the distillery’s best pot- and column-still rums with a minimum age of 10 years and blends them together to create the annual 1703 Master Select release. The 2020 release of this series has an expressive palate of honey, vanilla pod, butterscotch and banana, dried cherries, orange zest and leather. Alc 43%

Santiago de Cuba 11 Year Old Rum

The clue is in the name – Ron Santiago is the second biggest Cuban rum distillery after Havana Club. Distilled from molasses and aged in white oak barrels, a nose of cooked apples and pears with brown butter and a herbal edge of bouquet garni leads onto a palate of grilled pineapple, dulce de leche and cinnamon, with a red chilli heat. Alc 40%

Rum is one of the oldest distilled spirits in the world. Originally the idea of adding spices to it was a highly practical attempt to mask the imperfections in early distilling practices – as with botanicals in gin.  

As distilling techniques improved and drinking habits changed, spiced rum settled into a small niche, dominated by crowd-pleasing brands such as Captain Morgan Original Spiced Gold (£13.75/70cl, Asda, Amazon, Master of Malt, Tesco. Alc 35%). With its rich, sweet, vanilla and caramel flavour the Captain is perfect for parties. 

How to taste spirits – ask Decanter

Rum is a key ingredient is many of the most famous cocktails, including the Mojito and Daiquiri. Learn more about rum cocktails, including recipes and top tips in spirit expert Laura Foster’s rum cocktails to make at home feature.

‘When it comes to spirits trends, rum’s star is on the rise,’ says Foster. ‘Consumer knowledge and appreciation of this hugely complex spirit has grown, and so too has the number of quality expressions and brands that are now available to buy.’

There is a growing selection of artisan spiced rums to choose from and we’ve rounded up eight of the best below, so get sipping and/or mixing.

Eight of the best spiced rums to try

Chairman’s Reserve Spiced Rum, St Lucia

£20-£24.47/70cl, Amazon, Master of Malt, Waitrose

A deep mahogany blend of aged rums, steeped with native Caribbean bois bandé tree bark and spices including nutmeg, clove and cinnamon. You’ll notice those spices on the nose, along with bitter orange and dried fruit notes, leading to a rich, complex palate of sweet spices beautifully balanced by fresh citrus. Versatile enough for sipping or mixing – and great value for money too. Alc 40%

Elements Eight Exotic Spices, St Lucia

£31.31-£30.83/70cl, Amazon, The Drink Shop, Master of Malt

This artisan rum is made with a spice mix that includes cinnamon, clove, nutmeg, ginger and star anise, but thanks to honey, vanilla and coconut – and ageing in bourbon barrels – it’s got a sweeter taste profile than many spiced rums. Aromas of citrus, dried orange peel and cloves are followed by a mellow palate, with ginger and nutmeg notes on the finish. Alc 40% 

Foursquare Spiced Rum, Barbados

£21.99-£27/70cl, Amazon, Master of Malt, Simply Wines Direct, The Whisky Exchange

If you’re looking for a subtly spiced rum, then Foursquare is an ideal choice. Harmonious notes of cinnamon, cloves and vanilla sit alongside sweet flavours of toffee apple, barley sugar and gingerbread on the palate. A versatile rum in cocktails, Foursquare makes a great Bajan Mule: a fresh mix of ginger ale, Angostura bitters and lime. Alc 37.5%

Pineapple Grenade Overproof Spiced Rum, Guyana

£32.25-£33.95/50cl, 31Dover, Amazon, Booths, Drink Finder, Majestic, Master of Malt, Selfridges, The Whisky Exchange, Twisted Cellar 

Using a base of molasses rum from Guyana’s Diamond Distillery, Manchester’s Rockstar Spirits produces an eye-catching range of spiced rums. The pineapple and salted caramel flavours of Pineapple Grenade is a winner in knock-out Tiki cocktails; you’ll also find Passionfruit and Grapefruit Grenades. But if you prefer a more sedate 38% abv, opt for Captain Webb’s Two Swallows Spiced. Alc 64% 

Sailor Jerry Spiced, US Virgin Islands

£19.99-£21/70cl, Master of Malt, Morrisons, Sainsbury’s, Tesco

This Caribbean rum was named in honour of the famous tattoo artist ‘Sailor Jerry’ Collins. The original recipe was altered slightly in 2010 (causing much debate) producing a spicier, less sweet rum. With notes of Christmas spices – especially cinnamon and vanilla – plus black pepper, it makes a cracking spiced Mojito or Spiced Rum Old Fashioned. Alc 40%

The Duppy Share Spiced, Jamaica & Barbados

£23.95-£33.99/70cl, Amazon, Master of Malt, Selfridges, The Whisky Exchange

A blend of Caribbean rums from Jamaica’s Worthy Park distillery and Foursquare in Barbados (see above), this has exuberant fruity aromas of fresh pineapple and caramelised roast pineapple, plus creamy butterscotch. Sweet and fruity, the palate is packed with pineapple; warm brown baking spices and dried ginger lounge across the mellow finish, with a sprinkle of nutmeg. Try it in rum punch or a Pineapple Daiquiri. Alc 37.5%

The Kraken Black Spiced ‘Unknown Deep’, Trinidad & Tobago

£36.75/70cl, Amazon

This Caribbean rum is named after a legendary sea monster, and its latest limited-edition ‘Unknown Deep’ tentacled black bottle would look right at home on a pirate ship. Dark brown, with spicy black treacle aromas, plus mellow fruity top notes. The sweet, velvety palate has a hit of balancing spice. Layers of flavour: toffee, black treacle, Garibaldi biscuits, dried fruit, some fresher citrus and lots of dark spice on the long finish. £1 from the sale of each Unknown Deep bottle is donated to the ocean conservation charity Project Aware. Alc 40%

Two Drifters Spiced Rum, UK

£33.30-£38/70cl, Christopher Piper Wines, John Lewis, Master of Malt, Virgin Wines

The environmentally friendly Two Drifters Distillery in Devon has a focus on sustainability, meaning their rums have a carbon-negative footprint. Made from fermented molasses, this is light golden brown in colour; the sweet and spicy nose shows banana toffee and tropical fruit. The palate is light, with an emphasis on dry, woody spices; notes of cardamom, aniseed and liquorice linger on the finish. One for sipping, rather than mixing. Alc 40%

See also

Best Gins for a Martini

Best rums for beginners

Top rums for an Old Fashioned

If you’re new to the world of rum, then firstly welcome! Rum is one of the fastest-growing spirits categories in the UK and around the world, and is responsible for a wide range of drinks, from the Mojito to the Old Fashioned and Zombie.

It’s easy to get lost, however, as rum is a vast category with plenty of overlap between the various styles. It’s not helped by the lack of legislation – while ageing requirements for whisky are strictly regulated, for example, there’s no such measure in place with rum. And the widespread (but not universal) practice of adding sugar and/or colouring makes a nonsense of the, again unlegislated, colour categorisations (white, gold, dark etc).

Where rum shines, though, is in its history and diversity. While the spirit’s birthplace is in the Caribbean, you’ll find brilliant examples from South America and even the United Kingdom.

Rum can be delicious sipped neat over ice but it is also the signature spirit in many of the most famous and popular cocktails. Rum expert Laura Foster says that consumer knowledge and appreciation of this hugely complex spirit has grown. ‘When it comes to spirits trends, rum’s star is on the rise,’ she says.

Learn more about rum cocktails, including top tips and recipes in her Rum cocktails to make at home feature.

Rum: A rough guide

There are few certainties when it comes to rum. The clearest distinction is between base product used: molasses or sugarcane juice. The vast majority of rum is made from molasses, a byproduct of refining sugar, however a tiny proportion is made using the pressed sugarcane juice which results in a much fresher, grass-edged style…

Rhum Agricole

Distinguished by the use of fresh sugarcane juice rather than molasses, rhum agricole originates from the French Caribbean islands of Guadeloupe, Haiti, Marie-Galante, Martinique and Réunion. Rhum agricole from Martinique even has its own AOC (appellation d’origine contrôlée). These rums are known for their grassy, slightly earthy, fresh flavours, which can work extraordinarily well in cocktails such as the Montego Bay or Ti Punch.

Cachaça

Brazil’s answer to rhum agricole, cachaça is also distilled from sugarcane juice. White cachaça can be aged for up to one year and is the key ingredient in a Caipirinha, while gold cachaça can be aged for much longer and is good for sipping.

White rum

You may think that all white rum is unaged, however some are moderately aged then filtered to remove colour – one of the best known examples of this is Bacardí Carta Blanca, which is a blend of one- to three-year-old rums aged separately in ex-bourbon casks then charcoal filtered. The best white rums are delicate and fragrant, however don’t drink these on the rocks – instead, use them in a variety of cocktails such as the Mojito, Daquiri, Piña Colada and the somewhat lethal Fog Cutter, where the white rum component lends bite and aromatics.

Golden rum

Perhaps the most confusing category, golden rums often contain artificial colouring. While some unscrupulous bottlers use this as a way of suggesting the rum has more age than it really does, it should be pointed out that many others merely add some colouring to produce a uniform-looking product for the shelves. This category is in general fuller-bodied than white rum, making it a more robust alternative that can be substituted for its lighter cousin. One of the most popular golden rums is Mount Gay Eclipse, whose components are aged for up to 24 months in ex-bourbon and ex-whisky barrels. Golden rum is an essential component in cocktails such as the Bermudan Rum Swizzle, Shark’s Tooth and Zombie.

Dark rum

More full-bodied than golden rums, dark rums are often aged for longer periods and develop richer, bolder flavours. Ageing in oak, combined in some cases with colouring, results in dark coloured rums of a similar shade to 12-year-plus whiskies. Dark rums may or may not have an age statement on the label. We are firmly into ‘sipping rum’ territory here; use dark rum in cocktails such as the Old Fashioned or enjoy on the rocks to make the most of their complexity.

Navy rum

Navy rum has a long history in the English navy, and today’s rums labelled as ‘Navy’ are mostly blends of spirits from the old British colonies of Jamaica, Barbados, Trinidad and British Guyana, bottled at a minimum of 54.5% abv. Bold and smooth but often with a funky edge, navy rum can be sipped over ice or used in cocktails such as the Painkiller and Grog.

Overproof rum

As the name suggests, overproof rum is high in alcohol, reaching 75.5% abv (151 proof) in some cases. Available in white and dark versions, its spiritual home is Jamaica, where J Wray & Nephew White Overproof accounts for around 90% of rum sales and is even used in a ceremonial role for funeral libations and christenings. Traditionally, overproof rum is drunk in Jamaica mixed with water or milk, although you’re more likely to find it used in a Reggae Rum Punch these days. You can also find cocktails with an overproof float, sometimes alight and sometimes not.

The best rums for beginners

Bacardí Carta Blanca

The Bacardí name is instantly recognisable. Not many people know that it’s the original Daquiri rum, such is its popularity in the Cuba Libre and Mojito – among many other cocktails. Sweet tropical notes with a touch of peppery spice lead to a light, creamy palate with touches of tropical fruit and a vanilla toffee edge. Lingering spiciness on the finish. Alc 37.5%

Havana Club Añejo 3 Year Old

This Cuban bar staple has been aged in ex-bourbon casks and then filtered to remove the colour – although there is still a subtle yellow hue to it. Round and smooth with licks of citrus, cream and spice, this is a more characterful alternative to Bacardí Carta Blanca that’s ideal for using in a Daiquiri or Mojito. Alc 40%

Mad City Botanical Rum

A great introduction to white rum for gin lovers, this unique rum is distilled in the UK with 25 botanicals, including coffee, papaya, allspice, coriander seeds and vanilla pods. In the mouth it has bold flavours of clove, cinnamon, dried citrus peel, vanilla and a hint of coffee. Try in a Daiquiri or with tonic water over ice. Alc 40%

Diplomatico Mantuano

Nutty and buttery with overtones of dried orange peel, this is a smooth rum at a reasonable price. Flavours of oak, spice and a touch of coffee linger on the finish. Alc 40%

Santa Teresa 1796 Solera Aged

This rum from Venezuela is a blend of casks containing rums of different ages. The oldest rum component is around 35 years old. Santa Teresa is known to add sugar to its rums – in this case somewhere between 8 and 12g/L – which doesn’t please some rum connoisseurs but makes it an accessible, rounded style for the beginner. This is nutty, spicy, warming and smooth, with tobacco, chocolate and oak notes and dried citrus peel overtones. Alc 40%

Doorlys XO

Doorlys is owned by RL Seale and is distilled at the Foursquare Distillery in Barbados, using well-aged rums that are finished in ex-Oloroso casks. In keeping with distiller Richard Seale’s ethos, this is unsweetened. Oak, nut and citrus aromas are joined in the mouth by subtle red fruits with a smooth, warming fruitcake note. An excellent introduction to dark rum. Alc 40%

Wood’s Old Navy Rum

An affordable and delicious introduction to navy rum from the Diamond Distillery (aka Demerara Distillers) in Guyana. Viscous, dark and treacly, this has rich flavours of molasses, muscovado sugar, dried fruits, tar, spice and liquorice. It lacks the complexity of pricier alternatives but you can still enjoy this bargain rum on the rocks. Alc 57%

J Wray & Nephew White Overproof

Not for the faint-hearted, but essential for some cocktails, this needs to be treated with respect. A blend of unaged pot and column distilled rum, this has potent aromas of slightly funky banana, nail varnish and herbaceous notes, joined in the mouth by a kick of hot alcohol and a weighty, oily character. Flavours of coconut, citrus, pineapple and bruised banana lead to a super-long finish. Use in cocktails such as the Zombie and Reggae Rum Punch, or even mix in a little splash to add funk and complexity to a Mojito or Mai Tai. For a more low-key drink, combine it with Ting for a Jamaican favourite. Alc 63%

Originally published in January and updated in May 2021.

Ready for more rum?

Learn about rum

Top rums for an Old Fashioned

The best rums for a Mai Tai

The best spiced rums

The best rum gifts

When it comes to spirits trends, rum’s star is on the rise. Consumer knowledge and appreciation of this hugely complex spirit has grown, and so too has the number of quality expressions and brands that are now available to buy.

One thing that has stood in rum’s way previously is its diversity. It is perhaps the most complicated of all spirits categories, thanks to its myriad flavours, styles and producing countries, each with their own rules and regulations; not to mention the fact that it can be made from molasses or sugarcane juice, and distilled using either a pot or column still.

Perhaps because of this, the categorisation of rum has historically been based on the colours white, golden and dark – but these give no indication of how a rum is made, what it’s made from, or what it tastes like. Experts are in the process of discussing how to officially categorise rum, but the jury’s still out.

While most rum is great for sipping neat, the category boasts some of the best cocktails in the pantheon of classics. And let me be clear that I’m not talking about your tropical tiki drinks served in Polynesian art-inspired mugs, adorned with kitsch umbrellas and over-the-top fruit garnishes.

As cocktail consultant Nate Brown says: ‘Tiki is rum, rum isn’t tiki. Tiki cocktails try to tell the false tropical story behind rum. They’ll be escapism-led with lots of fruit juices and Lilt flavours, and a lot of showmanship, sweeteners, and smoke and mirrors.’

There are certainly no frills in the selection of drinks on the following pages – these recipes allow the rum to shine through, rather than hide behind the mixers and modifiers.

Rums to try

For mixing rum cocktails at home, you can make most drinks with two variants in your drinks cabinet. First up is a decent, unaged rum that offers complexity, which will be the foundation for your Daiquiris, Mojitos, Cuba Libres and Piña Coladas.

My go-to for years has been Plantation 3 Stars, which is a blend of spirits from Jamaica, Trinidad and Barbados that boasts green, lime-like notes with a touch of cinnamon and clove spice. The relatively new That Boutique-y Rum Company has recently played a blinder, however, releasing its Signature Blend #1, a product that’s been specifically created for Daiquiris. Having experimented with it in both a Daiquiri and a Mojito, I can confirm it fits the brief and more.

Next, you need an aged rum for your stirred, more serious drinks. Look at the Appleton Estate Reserve Blend or Appleton 12 Year Old, or in the Doorly’s range anywhere between the 8 Year Old and the XO, depending on your desired price point and intended cocktail.

Despite the rum category’s famed complexity, arming yourself with just two different well-chosen bottles will open up a whole world of cocktail-making possibilities for you. How’s that for versatility?

Mixing rum cocktails: top tips

Ice

Often an afterthought for most people, ice is actually a foundation block for drinks that is important to get right. Make sure you properly fill glasses with ice – the idea that this will overly dilute a drink is a fallacy. Also try to keep your ice properly chilled and dry – don’t throw in wet, watery cubes that have been sitting in an ice bucket for hours, for instance.

Lime juice

There are two golden rules when it comes to lime juice: make sure you only use freshly squeezed juice (my favoured tool for quick squeezing is a Mexican elbow – everyone should have one); and taste it – some will be more sour than others – so you can adjust your recipe accordingly.

Sugar syrup

A key ingredient in cocktails, sugar syrup is very easy to make at home. Simply mix one part boiling water to one part sugar and stir until the sugar is completely dissolved. Make a larger batch, put it in a bottle and keep it in the fridge for a couple of days if you’re making a lot of drinks. If you add a spot of vodka, it should keep longer.

Velvet Falernum – qué es?

Velvet Falernum is a liqueur that originates from Barbados and is flavoured with fresh lime, cloves and almond. You can buy John D Taylor’s Velvet Falernum from decent online retailers such as The Whisky Exchange or Master of Malt.

Mojito

Ubiquitous in the 1990s, the Mojito became a victim of its popularity and sank to obscurity over the past 10 to 15 years. It’s time to bring it back, however. It’s simply too delicious to ignore. The measurements here are very specific, but use them as a guide – taste the drink and add a little more of anything you think it needs.

• 50ml unaged rum
• 25ml lime juice
• 15ml sugar syrup
• 12 mint leaves
• Soda water to top

Glass Highball

Garnish Mint sprig

Method Slap the mint leaves between your hands and drop them into the glass. Add the lime juice and sugar syrup, give the ingredients a quick stir, fill half the glass with crushed ice, pour in the rum, stir everything until thoroughly mixed, fill the rest of the glass with crushed ice, top with soda water and gently stir again. Garnish.

Corn ’n’ Oil

The Corn ’n’ Oil is fresh, funky, spicy and Barbadian. Most recipes of this drink call for ‘blackstrap rum’, which is a relatively young rum that has been coloured with caramel. The better alternative is to plump for an aged rum from Barbados such as Plantation Barbados 5 Year Old or one of the Doorly’s range. More commonly found in bars in America and Barbados, this cocktail’s structure changes depending on where you find it. Americans prefer a rum-heavy mix, while Barbadians favour the falernum (see top tips, above), so feel free to invert the ingredients if you wish.

• 60ml aged rum from Barbados
• 15ml Velvet Falernum (see top tips, above)
• 15ml lime juice
• 3 dashes Angostura aromatic bitters

Glass Rocks

Garnish Lime wedge

Method Add the ingredients to the glass. Add crushed ice, stir until well chilled and garnish.

Daiquiri

Sweet, sour and super refreshing, the Daiquiri is one of those classic cocktails that everybody loves. And as it’s so easy to make it’s the perfect starter recipe for cocktail virgins. Don’t worry if you don’t have a cocktail shaker at home – use a jam jar instead.

• 50ml unaged rum
• 25ml fresh lime juice
• 12.5ml sugar syrup (see top tips, above)

Glass Coupe or cocktail glass

Garnish None, or a lime wheel

Method Add all the ingredients to a cocktail shaker full of ice. Shake until really cold and strain into the glass.

Dark ’n’ Stormy

Long and spicy, a Dark ’n’ Stormy is a great drink to serve at parties as it’s so quick and easy to make. The Dark ’n’ Stormy is one of the few cocktails that has been trademarked by a brand – Goslings Black Seal. However, I’ve made it with plenty of other dark rums in the past to pleasing effect.

• 50ml Goslings Black Seal Rum
• 25ml lime juice
• Ginger beer to top

Glass Highball

Garnish Lime wedge

Method Fill the glass with ice, add all the ingredients, gently stir and garnish.

Rum Old Fashioned

While most people will associate Old Fashioneds with American whiskey, in reality an Old Fashioned is classified as containing ‘spirits, sugar, bitters and water’. This specific recipe uses honey instead of a sugar cube, and was created for Havana Club 7. It’s unctuously rich, but feel free to switch the rum – I recently made it with Zacapa 23 for an appreciative crowd.

• 50ml Havana Club 7 Year Old
• 1tsp honey
• 1 dash Angostura aromatic bitters
• 1 dash Angostura orange bitters

Glass Rocks

Garnish Orange peel

Method Add the honey to the glass with a touch of rum, and mix thoroughly until the honey is dissolved. Add the rest of the rum and bitters, fill the glass with ice and stir until you’ve reached the ideal amount of dilution.

Where to buy:

Plantation 3 Stars White Rum

That Boutique-y Rum Company Signature Blend #1

Appleton Estate Reserve Blend

Appleton Estate 12 Year Old

Doorly’s XO

Best rums for an Old Fashioned – Seven bottles to try

Best rums for Mai Tais

Best spiced rums

The best white rums for cocktails can be delicate, fragrant and often characterful, providing the perfect base for drinks such as the Mojito, Daiquiri, Long Island Iced Tea, Piña Colada and El Presidente. Although the lightest of all rum styles, white rum can still be packed with character, especially if a portion is distilled in pot rather than column stills.

The most affordable examples of white rum are typically unaged, drawn directly from the still. However other types of white rum can be aged in cask – or be made up of a blend of various ages – which are then charcoal-filtered before bottling to remove any colour.

Aged white rums are generally more expensive than unaged, but they can add more complex flavours to your cocktails – especially in simple mixes such as the Daiquiri, which allow the character of the spirit to shine. While a pricier aged white rum is good for special occasion cocktails, a cheaper, crowd-pleasing unaged version is perfect for parties and punches.

White rum is just one part of the rum canon, so if you’d like to find out more about the other types of rum – golden, dark, spiced rum and overproof – read our guide: Learn about rum.

The best white rums for cocktails:

Bacardí Carta Blanca

Bacardí is the original Daquiri rum, the cocktail named after the town where American engineer Jennings Cox first combined Carta Blanca, lime juice and sugar in 1898. Sweet tropical aromas with banana and coconut and a touch of peppery spice, lead to a light, creamy palate with notes of tropical fruit, and a vanilla toffee edge. Lingering spiciness on the finish. Alc 37.5%

Havana Club Añejo 3 Year Old

This Cuban bar staple has been aged in ex-bourbon casks and then filtered to remove the colour – although there is still a subtle yellow hue to it. Round and smooth with licks of citrus, cream and spice, this is a more characterful alternative to Bacardí Carta Blanca that’s ideal for using in a Cuba Libre or Mojito. Alc 40%

Bounty White Rum

St Lucia’s favourite rum brand, made from Guyanese molasses, Bounty White Rum is aged for two years in ex-Bourbon casks before being filtered to remove the colour. A creamy, coconut-edged scent is followed by a smooth yet crisp mouthfeel with a touch of sweet citrus. As good in a Daquiri as it is in a Mojito. Alc 40%

Plantation 3 Stars White Rum

A lively blend of unaged spirits from Barbados and Jamaica, two- to three-year-old spirit from Trinidad, and a splash of Jamaican 10-year-old, this boasts green, lime-like notes with a touch of cinnamon and clove spice. Colour from the aged components in the blend is removed by carbon filtration. Alc 41.2%

That Boutique-y Rum Company Signature Blend #1

That Boutique-y Rum Company is a British brand focusing on sourcing top-notch rums from around the world. This is its first permanent addition to the range, and is specifically created for Daiquiris. It’s a blend of unaged rum from Martinique and aged rum from Jamaica, combining the zesty freshness of the former with the rich tropical notes of the latter: pear, pineapple, oak, grass, citrus fruit, then touches of olive and ginger. Alc 42%

Chairman’s Reserve White Label Rum

A blend of three- to four-year-old St Lucian rums from both copper pot and Coffey stills aged in American oak, this white rum has a delicate banana note on the nose, leading to punchy, slightly funky banana, lime and coconut flavours with a creamy mouthfeel and smooth finish. Alc 43%

You might also like:

Top rums for an Old Fashioned

The best rums for a Mai Tai

Best spiced rums

With its roots in the 19th century, the Old Fashioned has survived the test of time. The cocktail is largely associated with whisky, although aged rum is an excellent alternative that is quickly gaining in popularity. Combining the complexity of a quality whisky with the inherent fruit notes found in this spirit, rum makes for a delicious Old Fashioned, especially if you play around with the type of sugar used to make the simple syrup (see below).

So what is the best rum for an Old Fashioned? You’ll definitely want something with a bit of age, as the richer, more complex characteristics of an aged rum work best when combined with the bitters and sugar. Higher alcohol bottlings also lend more viscosity and body, which can work in this drink’s favour.

It’s useful to be aware that age statements for rum are rarely as high as for whisky. But don’t take this as a sign of inferiority – in fact, it’s to do with the maturation process, which happens at a faster rate in the tropics. Also, age statements for rum are still not legislated, so there is the occasional anomaly where the truth has been stretched slightly…

With all this in mind, scroll down to see our recommendations for the best Old Fashioned rums.

How to make a rum Old Fashioned

• 60ml (2oz) aged rum
•  7.5ml (0.25oz) Demerara simple syrup (1:1 sugar to water)
• 2 dashes Angostura Bitters
• Squeeze of lime

Mix all ingredients together with ice. Strain into a rocks glass with a large ice cube and garnish with a twist of orange peel.

Simple syrup

Although dissolving a sugar cube is one way to add the sugar element to an Old Fashioned, an alternative way is to pre-make a simple syrup. Different sugars impart different characters, and a popular choice for the rum Old Fashioned is Demerara sugar as its subtle caramel flavour pairs incredibly well with the rich flavours and inherent sweet note of aged rum.

Making Demerara simple syrup sounds like a faff but is definitely worth five minutes of your time. Start with a ratio of 1:1 Demerara sugar to water in a saucepan, and stir to dissolve the sugar as you warm the liquid. I like to add a small piece of orange peel to the pan, which lends a citrus nuance to the syrup that shines when mixed into the cocktail.

Leave to cool in a jar and place in the fridge until it’s needed. It will last for around one week.

Top rums for an Old Fashioned

Santa Teresa 1796 Solera Aged

This rum from Venezuela is aged in a solera system, where casks containing various ages of rum are topped up with new spirit as some is drawn off for bottling. The oldest rum component is around 35 years old. Nutty, spicy, warming and smooth, with dried citrus peel overtones, this works really well in an Old Fashioned combined with the aromatic spices of the Angostura bitters and orange peel notes from the simple syrup and garnish. Alc 40%

Diplomatico Reserva Exclusiva

Another rum from Venezuela, aged for up to 12 years in whisky barrels. This has a surprising amount of sugar added, giving it a rich and rounded character. It features notes of candied orange peel, cinnamon, lime, citrus and caramelised nuts – making it a perfect match for a rum Old-Fashioned. Alc 40%

English Harbour Sherry Cask Finish

This column-still rum from Antigua is aged for five years in ex-bourbon barrels before spending a few months in former Oloroso sherry casks. Nutty, caramel notes are dominated by sweet oak, with flavours of citrus, spice, vanilla and a subtle hint of red fruit. Alc 46%

Foursquare Diadem 12 Year Old

A Whisky Exchange exclusive, Diadem is a blended rum from pot and column stills, aged for 12 years in ex-bourbon and ex-Madeira casks. Warm, zingy notes of orange rind, dried fruit, clove and nut are followed by touches of banana and toffee on the mid-palate. It has really succulent, smooth flavours with a long, spicy finish and plenty of driving acidity. Just over 2,000 bottles available. Alc 60%

Black Tot Finest Caribbean

This blend recalls traditional navy rums, combining elegant Barbados rum with rich Guyanan rum and funky Jamaican rum. The result is a delicious, complex spirit capable of holding its own as well as giving backbone to cocktails. Its funky, juicy tropical notes are accompanied by rich coffee bean, spice and chocolate. Alc 46.2%

Plantation Xaymaca Special Dry

Owned by Cognac house Maison Ferrand, Plantation produces some exciting rums which are tropical-aged in ex-bourbon casks before transferring to France for further ageing in former Cognac casks. This superb blend of 100% pot-still Jamaican rums from Clarendon and Long Pond is full of caramelised orange peel, cigar and nut aromas, with crisp citrus overtones on the palate, accompanying fruity banoffee pie and pineapple flavours. Very dry and with great acidity. Alc 43%

Chairman’s Reserve The Forgotten Casks

In 2007 a fire ravaged the St Lucia Distillers distillery, and so precious casks of rum were stashed anywhere they could for temporary storage out of harm’s way. Some casks were forgotten, and only recently rediscovered. Deemed too old to be included in the Chairman’s Reserve blend, a special rum was released called Forgotten Casks. A blend of rums aged between six and 11 years, casks are now held back for the specific purpose of being used in the Forgotten Casks bottling. Notes of wood polish, orange peel, sweet spice, vanilla and coffee lead to a palate with notes of citrus and tropical fruit, wood, spice and tobacco. Alc 40%

The Mai Tai is a classic cocktail from the tropical Tiki canon. Incorporating the key components of a good dose of rum, citrus, and exotic fruit flavours in the form of orgeat and orange curaçao, it’s a timeless combination which has gone from strength to strength since its creation in 1944 at Trader Vic’s bar in Oakland, California.

According to the legend, Victor Bergeron knocked together this cocktail following a request from friends to create something from a bottle of Wray & Nephew 17-Year-Old rum. Upon tasting his creation, his friends from Tahiti pronounced, ‘Maita’i roa a’e’ – ‘out of this world!’ – and the cocktail was thus christened the Mai Tai.

This original recipe was altered once supplies of the discontinued Wray & Nephew 17-Year-Old ran out, with Bergeron favouring a blend of different rums to replicate the original ingredient. A favourite combination today is aged Jamaican pot-still rum with Martinique rhum agricole, giving a grassy, herbal quality which balances the heavy pot-still funk of the Jamaican portion.

How to make a Mai Tai

• 2oz / 60ml rum (aged Jamaican rum; or a blend including aged Jamaican rum and rhum agricole)
• 1oz / 30ml Lime juice
• 0.5oz / 15ml Orgeat (almond syrup)
• 0.5oz / 15ml orange curaçao (eg Grand Marnier or Ferrand Dry Curacao)

Mix all ingredients together and shake with crushed ice. Pour into a glass packed with more crushed ice and garnish with a quarter of the juiced lime and a sprig of mint.

This recipe later changed to a blend of aged dark Jamaican rum and aged Martinique rhum. It’s safe to say that the key to a good Mai Tai is the use of aged Jamaican rum, and below are some of our top recommendations.

Best rums for a Mai Tai

Plantation Xaymaca Special Dry

Owned by Cognac house Maison Ferrand, Plantation produces some exciting rums which are tropical-aged in ex-Bourbon casks before transferring to France for further ageing in ex-Cognac casks. This superb blend of 100% pot-still Jamaican rums from Clarendon and Long Pond is full of caramelised orange peel, cigar and nut aromas, with crisp citrus overtones on the palate accompanying fruity banoffee pie and pineapple flavours. Very dry and with great acidity. 43%

Hampden Estate 46

A funky Jamaican pot-still rum made by the famed Hampden Estate, whose rums have previously been found in blends or picked up by independent bottlers. This is the first ‘estate bottling’, made in collaboration with Velier. A tropical fruit and spice aroma leads to a palate with a clove attack followed by mashed banana, mango, apple, fenugreek seed and cinnamon. Oily and creamy, with a long finish. 46%

Appleton Estate Signature

A smooth rum with none of that Jamaican funk but with nutty, spicy oak notes and rich flavours of caramelised nuts, vanilla, clove, ginger and brown sugar. 40%

Black Tot Finest Caribbean

This blend recalls the traditional Navy rum, combining elegant Barbados rum with rich Guyanan rum and funky Jamaican rum. The result is a delicious, complex spirit capable of holding its own as well as giving backbone to cocktails. Its funky, juicy tropical notes are accompanied by rich coffee bean, spice and chocolate. 46.2%

Trois Rivieres Cuvee de L’Ocean

A white rhum agricole made from freshly squeezed sugarcane juice grown in the south of the island of Martinique, this is slightly grassy with sea-salt notes and a touch of creaminess. It has excellent balance and lends plenty of saline bite to cut through rich flavours, working especially well with the lime juice. Also an excellent choice for a daquiri. 42%

Top rum deals for Black Friday weekend

Oops, Black Friday 2020 has come and gone. Or has it?! The shopping event now stretches far beyond Friday itself, covering the weekend all the way through to CyberMonday. Which in turn has morphed into Cyber Week.

Following Thanksgiving, it certainly is ‘beginning to look a lot like Christmas’. What this means is that we’ll now have plenty of excuses, if needed, to nurture the ritual of a cocktail-a-day.

Rum aficionados will now the endless potential for this fascinating spirit to be drunk either neat or as the base of a variety of concoctions; ideal for multiple occasions, from an aperitif to a cheeky dessert or nightcap.

So don’t miss out on the Black Friday & Cyber Monday event and get your hands on a great bottle at the best possible price. There are great deals out there, for both bar staples that you’ll want to stock up on, and for premium and craft bottles that you might have been wanting to discover.

We’ve taken a look at of the best rum offers covering different styles, including white, golden, spiced rum, dark and even – believe or not – pink rums. Both specialist and general retailers have a lot on their Black Friday and Cyber Monday campaigns so keep an eye on the list below as we’ll be updating it throughout the day.

Top rum deals from specialist retailers:

Master of Malt have been running an exciting Black Friday campaign since the beginning of last week and until Cyber Week, with daily offers offering time-sensitive opportunities to grab some amazing bottles. Today’s highlights include the zing in the Central Galactic Spiced, and the smokey (and very good value) Phraya Elements.

Central Galactic Spiced £34.95 Now £29.95 

To a base of aromatic Caribbean spiced rum, pot-distilled fresh raspberry distillate was added, as well as star anise and cold-distilled lime peel (OK, that one has nothing to do with space, but it does add an extra zing of citrus). An absolutely stellar bottling.

View Deal

Phraya Elements £24.95 Now £19.95

A top Thai rum from Phraya, Elements is distilled from local molasses sourced from Kanchanaburi. It’s then aged in American oak bourbon barrels. The result is a wonderfully rich rum, with heaps of butterscotch and spices to enjoy.

View Deal

The Whisky Exchange have a great line-up of offers, both in value and choice. Some of them include free gifts rather than discounts – we’ve focused on those giving greater immediate savings. The Mount Gay Origins Gift Pack and the Appleton Estate 21 Year Old are well worth taking a look at. And for a substantial saving on a premium top-rated rum don’t miss the offer on the El Dorado Port Mourant 1999. The beautifully shapped bottled of the Mainbrace Golden Rum, on the other hand, will make a beautifully gift for a classical rum lover.

Mount Gay Distillers Origins Gift Pack  £59.95 Now £49.95 

A set of two rums from Mount Gay that are identical in every aspect apart from one: one is distilled in a pot-still and the other in a column. The pot is rich and robust and the column delicate and mellow. A fascinating display of how distillation affects the final spirit.

View Deal

El Dorado Port Mourant 1999 £180 Now £155 

A 1999 vintage rum made in the last remaining operational double wooden pot still in the world, moved from the Port Mourant distillery when it was closed. A complex rum with notes of smoke, liquorice, molasses and a hint of peat.

View Deal

House of Malt, although not running a Black Friday event, are hosting a Fall Sale that you might want to check. The Hampden Estate Rum is one of the labels on offer.

Hampden Estate Rum £59.95 Now £54.95

The Hamden Estate in Jamaica has long produced excellent aged rum, much of which goes into blends, making it a bit hard to come by. The distillery has now released some of its own aged rum! Creamy and sweet with tropical notes and a delightful minty finish.

View Deal

If your based in the US you absolutely need to take a look at Reserve Bar. They have a number of great ongoing promotions and free engraving options that will make great gifts. You’ll want to act fast though – one of their Black Friday rum deals sold out in a matter of hours.

The packs below are great stocking fillers – or just perfect self-indulging treats!

Ten To One Dark & White Rum with Sugarfina Advent Calendar $127 Now $112

A beautiful pack that includes Ten To One’s Dark and White Rum’s as well as the Sugarfina Advent calendar which includes four pieces of candy for each day of advent.

View Deal

Zacapa XO with St. Johns Bay Rum Candle $171 Now $161

Zacapa XO is a blend of 6 to 25 years old rums. A perfectly balanced combination of sweetness, spice, fruit and spirit. It comes with a hand-wrapped candle infused with St Johns lime scent.

View Deal

Goslings Family Reserve Old Rum with Dartington Bar Excellence Glasses $145 Now $129

Crafted from the same incomparable Bermuda blend as Gosling’s renowned Black Seal Rum but with extended cask ageing. Comes with a pair of beautiful Dartington tumblers.

View Deal

Top rum deals from generalist retailers:

There are also great opportunities to grab a few bottles of your favourite rum, at great value, while doing your weekly shopping today.

Waitrose have a great line up on offer over at Waitrose Cellar. It covers staples like the Havana Club Anejo or the Bacardi Carta Blanca, as well as some interesting, more premium pours like the William George. 

Havana Club Anejo 3-Year-Old £18 Now £15 

Intense vanilla and smoky aromas backed by notes of caramelised pear and banana make this a distinctive white rum. On the palate the Havana Club is smooth long and smoky with velvety vanilla and white chocolate notes.

View Deal

Bacardi Carta Blanca £17 Now £14

The world’s best known refined rum is double filtered through charcoal for smoothness and aged in white oak for character. Bacardi is an ideal mixer, particularly in a mojito.

View Deal

William George Rum £45 Now £40

This unique blend, brings tropical notes of tinned pineapple and banana, with hints of macadamia and almond nuts, followed by grassy overtones, cherry and citrus. Finishes with a lingering flavour of raisins, vanilla and cacao. Perfect for a Daiquiri.

View Deal

Morrisons have also lined up an interesting selection of rums ahead of Black Friday 2020, with some enticing deals going. Both the Lamb’s Dark Navy Rum and the Captain Morgan’s Spiced Rum are great examples of the each of the styles at a very competitive price. There’s also funkier fare, such as the Duppy Share Caribbean Rum or the Dead Man’s Fingers flavoured range.

Captain Morgan’s Spiced Rum £20.50 £15.99 

A premium spirit drink with Caribbean rum, spice and other natural flavours. Delicious served with cola, but also great with lemonade and apple juice. Its subtle spicy flavour also combines well with ginger ale.

View Deal

The Duppy Share Caribbean Rum £26 £20 

Distilled and aged in the Caribbean, a fine blend of golden rums matured in old oak casks.

View Deal

But one of the best spirit selections from a non-specialist retailer is probably that of Harvey Nichols. Not only a fantastic range of brands and styles but also some great deals – great savings on some truly interesting bottles and lovely gift packs.

Neptune Barbados Gold Rum £40 £32 

A powerful and complex Barbados golden Rum, also crafted by the award-winning FourSquare distillery. Super versatile, you can sip it neat, topped up with cola or ginger beer and lime, or mixed into a Daiquiri, a Rum Old Fashioned or a Bajan take on the Espresso Martini.

View Deal

Rathlee Distiling Co. 3 Year Old Golden Barrel Aged

£36 Now £28.80

Abound with toasted oak, dried tropical fruits, roasted nuts, peppery spice, dried flowers, butter, vanilla, salted caramel and heather honey, this will appeal to rum lovers and fans of Lowland Scotch alike.

View Deal

Bacardi Reserva Limitada £245 £196 

Hand-crafted by the Maestros de Ron Bacardi from an exquisite blend of mature reserve rums, Reserva Limitada is the top release from the legendary rum producer. Complex, delicate, and sophisticated, this is a value and highly collectible bottle.

View Deal

It’s impossible not to think of Amazon, of course, if talking about Black Friday. The lead online retailer kicked off its Black Friday 2020 event early, with (flash) offers running for over two weeks now. There have some interesting well-discounted Rums, many of which have sold out fast!

You can see some of the best deals below – a list that we will be updating regularly throughout the day.

We’ll also be uncovering some of the best Black Friday wine deals and other Black Friday spirits deals – including vodka, gin, tequila and whisky.

Black Friday and Cyber. Monday rum deals:

Twin Fin Spiced Golden Rum

Twin Fin has a rich smooth taste with warm spicy notes combined with a touch of tropical fragrance and a light smoky-sweet finish. Distilled in Cornwall in a flame-fired copper pot still, Tressa, it combines oak-aged Caribbean rum and a secret blend of spices before adding a touch of PX Sherry for sweetness. 38%

Flor de Caña 12 Year Naturally Aged Rum

Sugar-free rum, sustainably produced with no artificial ingredients. Reddish amber colour with aromas of honey, toasted nuts and a flavour that evokes vanilla and baked apples. 40%

The Real McCoy 5 Year Old Rum

Beautifully balanced rum with luxurious texture, perfect for sipping or mixing. The nose is packed with dried fruit, brown sugar, vanilla and oak. 40%

Doorly’s XO Barbados Rum

Aged in ex-bourbon casks for 5 to6 years, after which it undergoes a second maturation in ex-sherry casks

Very elegant nose of toffee with loads of vanilla and mocha and a touch of honey. A rich, spicy yet subtle rum with surprisingly mellow and complex flavours. 43%

Kirk and Sweeney XO

Kirk and Sweeney’s most sophisticated XO with layers of dried fruits, oak and subtle hints of caramel and toffee. Long, warm and robust finish. 65.5%

Bacoo 7 Year Old Rum

A mature, toasty and complex Rum with full body and long spicy finish. Great as a mixing component – will add great complexity to your cocktails – but also extremely elegant as a neat sip. 40%

Doorly’s 3YO White Barbados Rum

A very fruity Rum, dominated by tropical flavours and with a clean, linear finish. It was aged for a minimum of three years in old Bourbon casks, adding great complexity and smoothness of texture. 40%

Black Magic Spiced Rum

A warming and complex rum with enveloping mouthfeel, ideal for based-rum cocktails. Its intense and full flavours are balanced by the vibrancy of the spice blend and the lingering toastiness of brown sugar and vanilla . 40%

Mount Gay Black Barrel

An oaky number, this blend of pot and column still spirits is matured in ex-American whisky casks then finished for six months in heavy-char ex-Bourbon casks. Dried fruits are joined by gingerbread, toffee, vanilla and wood. 43%

Langs Banana Flavoured Rum

Sweet and fruity on the nose with bold banana topped by molasses. Luscious palate with the sweetness of the banana softening the alcohol warmth. Long finish. 40%

Bacardi Anejo Cuatro Rum Gift Pack

A golden rum with notes of vanilla, toasted oak, clove and honey. Either alone or with the beautiful patterned glass that comes with ii in the amazon gift pack, it makes a great gift for rum-lovers. 40%

Koko Kanu Coconut Rum 

A subtle blend of finest white aged Jamaican rum, blended with the natural essence of coconut. Perfect on its own but particularly suited for cocktails. 37.5%

Bacardi Premium Gold Rum Major Lazer Limited Edition

A collaboration with DJ Major Laser. A warm and silky rum with layers of tropical fruit and subtle notes of wood, roasted nuts and dried fruits. An ideal rum for cocktails. 40%

Dead Man’s Fingers Coffee Rum

A coffee-flavoured rum with notes of vanilla, raisins, rich ground coffee, chocolate orange, a whack of cumin and burnt sugar. Perfect served with an espresso and a spoonful of honey, then garnished with coffee beans. 37.5%

Halovie Cocktail Shaker Set

The Halovie full set comes, in different sizes, with all you need to start your home mixology with full confidence and precision.

We will be updating this article with the latest rum deals, so check back regularly for all the latest offers.

If there’s a rum lover in your life or you just fancy treating yourself, take a look at our recommendations for some of the best rum gifts money can buy. Whether it’s a rare bottle of rum or a gift set of miniatures, or even a rum accessory, you’ll find some excellent ideas for rum gifts below.

Black Tot Last Consignment

The last ever daily rum ration was handed out by the Royal Navy on 31 July 1970. Known as ‘Black Tot Day’, it put an end to a 300-year-old tradition. The remaining stocks were stashed away in stone flagons – overseen by HM Customs & Excise – only occasionally dipped into for state occassions and royal weddings, until it was bottled in 2010 to celebrate the 40th anniversary of Black Tot Day.

This piece of history is not cheap, but it is the ultimate rum gift. The Black Tot Last Consignment is now a half-century old! This historic rum has scents of fruitcake and treacle, accompanied by a touch of orange zest. Rich, full and spicy, it’s incredibly warming yet well balanced, with flecks of orange and nuts joined by tarry oak and cream, followed by some mocha, spice and cigar on the extremely long finish. Alc 54.3%

Foursquare Exceptional Cask Selection

Foursquare in Barbados is one of the rum world’s most in-vogue distilleries, and with good reason. Master-distiller and master-blender Richard Seale creates his blends from both pot and traditional column stills, and – somewhat infamously in rum circles – refuses to add any sugar or other sweetening agents to his bottles.

The 12 Year Old 2008 has spent 12 years in ex-bourbon American white oak casks before being bottled at cask strength – 60%. Vanilla, a hint of caramel and some dried fruit aromas are overlaid by lime and almond notes. In the mouth it’s super fruity, with caramelised banana, sweet vanilla-infused oak, candied citrus and spice. Beautiful, defined and racy, this is a fantastic gift for those who enjoy the depth of flavour and complexity good Scotch whiskey offers, and is best sipped on the rocks or in an old fashioned. Alc 60%

Riedel Rocks

A pair of beautifully designed crystal tumblers specifically designed to house large-format ice, which is a great solution to avoid diluting your favourite tipple. Perfect for a rum connoisseur who prefers their drinks on the rocks.

Ceramic Tiki Mugs

Anyone looking to pursue the tropical side of rum cocktails needs a tiki mug to complete the look. Gaining popularity following the success of California tiki bars Don the Beachcomber and Trader Vic’s in the 1940s, by the 1960s the tiki craze had spread across the USA. You can find tiki-inspired drinks in almost every cocktail bar these days, and things have come a long way from the super-sweet amalgamations of cheap spirit, concentrated fruit juices and cherry garnish of the 1970s. Ceramic tiki mugs are the final piece of the puzzle in creating authentic tiki cocktails such as the painkiller and zombie.

The Curious Bartender’s Rum Revolution

Master mixologist Tristan Stephenson visited over 50 distilleries during his research for this book, tasting over 400 rums in the process. In The Curious Bartender’s Rum Revolution, learn how rum is made and read about the dark and pirate-infested history of the spirit. There are tasting notes from each distillery Tristan visited on his journey, and cocktail recipes you’ll definitely want to try out. The perfect rum book!

The Whisky Exchange Styles Of Rum Gift Set

With five 30ml sample bottles and a neat little tasting glass, this gift set has all that’s required for a rum fan looking to explore the category in more detail, covering the many different styles rum has to offer. Highlights include the Compagnie Des Indes Latino 5 Year Old – a blend of rums from several distilleries in different countries, offering up slightly grassy notes with some dried citrus peel, a full bodied sturdy character, and tropical pineapple flavours with some almond and orange peel Alc 40% – and Hampden Estate – a funky Jamaican traditional pot-still rum made in collaboration with Velier, offering a tropical fruit nose with some spice followed in the mouth by a clove attack then mashed banana, mango, apple, fenugreek seed and cinnamon on an oily, creamy palate and with a long finish Alc 46%

£39.95

See also: Best spiced rums to try